I first made pudding cookies last year and they were a big hit with my kids. For last week’s school lunch treat, I made these butterscotch white chocolate chip pudding cookies. These cookies have a cake-like texture and they remain quite soft, days after baking them if kept in an airtight container. I am more of a soft center / crisp edge cookie lover but my kids love pudding cookies. 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 really loved that they had both butterscotch and white chocolate chips in them.
How to Make Butterscotch White Chocolate Chip Pudding Cookies
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Combine together the flour, butterscotch pudding mix, and baking soda together in a small bowl.
Beat butter in a large bowl with a hand mixer until creamy. Add the brown sugar and eggs. Gradually add in flour mixture and mix with a rubber spatula 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 10 minutes, or until set. Cool on baking sheet for 2 to 3 minutes; remove to wire racks to cool completely. Serve with ice-cold milk & enjoy.