Butterscotch White Chocolate Chip Pudding Cookies
I made these butterscotch white chocolate chip pudding cookies and they have a cake-like texture and remain quite soft, days after baking them if kept in an airtight container. At first, I was going to do plain butterscotch pudding cookies but at the last minute, I decided to add some white chocolate chips too. My kids thought these cookies were “super tasty” and loved the butterscotch and white chocolate chips.
Butterscotch White Chocolate Chip Pudding Cookies
Ingredients:
- 1 cup of flour
- 1 tsp baking soda
- 1 package (4 serving size) butterscotch pudding
- 1/2 cup butter, softened to room temperature
- 1/2 cup packed brown sugar
- 2 eggs, room temperature
- 1 cup butterscotch chips, divided
- 1 cup white chocolate chips, divided
How to Make Butterscotch White Chocolate Chip Pudding Cookies
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Combine the flour, butterscotch pudding mix, and baking soda in a small bowl.
Beat the butter in a large bowl with a hand mixer until creamy.
Add the brown sugar and eggs.
Gradually add the flour mixture to the wet mixture until just combined.
Add most of the butterscotch chips and white chocolate chips then mix.
Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet. Add a few of the remaining butterscotch chips and white chocolate chips to the top of each cookie.
Place into the oven and bake for 8-10 minutes, or until set. Cool on the baking sheet for 2 to 3 minutes; remove to wire racks to cool completely. Serve with ice-cold milk & enjoy.
Equipment
Ingredients
- 1 cup of flour
- 1 tsp baking soda
- 1 package 4 serving size butterscotch pudding
- ½ cup butter softened to room temperature
- ½ cup packed brown sugar
- 2 eggs room temperature
- 1 cup butterscotch chips divided
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Combine the flour, butterscotch pudding mix, and baking soda in a small bowl.
- Beat the butter in a large bowl with a hand mixer until creamy.
- Add the brown sugar and eggs.
- Gradually add the flour mixture to the wet mixture until just combined.
- Add most of the butterscotch chips and white chocolate chips then mix.
- Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet. Add a few of the remaining butterscotch chips and white chocolate chips to the top of each cookie.
- Place into the oven and bake for 8-10 minutes, or until set. Cool on the baking sheet for 2 to 3 minutes; remove to wire racks to cool completely.
- Serve with ice-cold milk & enjoy.
Look delicious Pam 🙂
I’ve never seen a recipe before using ready made pudding as an ingredient. Very interesting Pam
These sound amazing!! I could just eat one right now!
You always come up with innovative twists on classics, and your pudding cookies are no exception. I need to remember this in a couple of months, after I force my dearly beloved to lose 5 pounds (ha, ha…he’s a terrible dieter) (or more). (That’s not to say I couldn’t stand to lose 5 or 10, but at least I stick to it when I decide to diet).
I bet these were a big hit. I haven’t tried making cookies with a pudding mix. That goes on my to do list. My husband would love these. He is the one with the sweet tooth.
Pudding cookies seriously have the BEST texture! Love the sound of these.
They look scrumptious! Great use of pudding mix, Pam.
as flavor pairings go, for my money, you can’t do much better than white chocolate and butterscotch. these are fantastic cookies.