Butterscotch Chip Cookies are chewy, and have butterscotch pudding mix and butterscotch chips in them to add all that lovely caramel flavor.
Butterscotch Cookies Recipe
This is an easy cookie recipe that involves most of your regular cookie ingredients: butter, sugar, eggs, but it gets a little interesting after that. Butterscotch pudding mix and butterscotch chips y’all. To say they’re addicting is an understatement. Either you love them or hate them. The poor people who don’t like butterscotch are missing out!
This recipe makes A LOT of cookies, so I like to make 12-13 and freeze the dough in balls to bake later! Instructions on how to freeze can be found in the recipe notes.
How do you make butterscotch chip cookies from scratch?
I start by creaming together the butter, white sugar, and brown sugar until it’s light and fluffy. It usually takes a few minutes. Then I add in the eggs, vanilla, and salt (it’s not too much, trust me), followed by the butterscotch pudding mix and baking soda.
Next to last I mix in the all purpose flour, and once it’s alllll mixed in nicely I add the butterscotch chips. There are a few key items I want to go over though, and they don’t just apply to butterscotch chip cookies.
Tips for making the best butterscotch cookies
- Cream the butter and sugars properly, with a stand or handheld mixer for at least 3 minutes. This will help ensure the cookies have the right texture.
- Use pudding mix! Pudding mix is widely available in multiple flavors, but for obvious reasons we use butterscotch for this recipe.
- Don’t substitute the butter for margarine or shortening, they will make the cookies crunchy instead of soft.
- Save some butterscotch chips for the tops of the cookies. This makes them look like bakery worthy cookies.
What is the secret to making chewy cookies?
There are a few things that make cookies chewy.
- The egg and butter to flour ratio – having enough of the right kind of fat and eggs helps to give the cookies a soft, chewy texture instead of a spongy, cake like texture.
- Creaming the butter and sugars properly, on high speed for at least 3 minutes until the sugar begins to dissolve helps the texture as well.
- Baking soda! This is a crucial ingredient, and if you have ever forgotten it, your cookies will have turned into little baked balls of dough instead of spreading into lovely flat discs.
- Don’t overbake! Many a lovely cookie has been overbaked. Some cookies are meant to be crunchy, these are not.
What can I substitute for butterscotch chips?
If you’re not a fan of butterscotch chips, I have other cookies recipes like my Classic Chocolate Chip Pudding Cookies that are made with vanilla pudding mix and regular chocolate chips. You could always just use a different kind of chocolate chips but there is still the butterscotch pudding mix. Then you would have a completely different cookie! 
How to freeze butterscotch chip cookies:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 13-15 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 13 minutes check every minute until done.
More Easy Cookie Recipes to try:
Butterscotch Chip Cookies
Ingredients
- 1½ cups butter (3 sticks)
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons salt
- 2 teasponns baking soda
- 1 3.5 oz box instant butterscotch pudding mix
- 4¼ cups all purpose flour
- 2 cups butterscotch chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a stand mixer with the paddle attachment combine the butter, white sugar and brown sugar and beat until mixture is light and fluffy, approximately 3 minutes, scraping the sides of the bowl occasionally. Add in eggs and vanilla and mix on medium speed until fluffy.
- Add salt, baking soda, and butterscotch pudding mix. Mix well. Last, add the flour a cup at a time and mix on low speed until combined. The cookie dough should be the texture of soft playdough and pull away from the sides of the bowl. It should not be stiff or crumbly.Add in chocolate chips and mix until combined.
- Using a 1-1/2 inch scoop, drop cookies onto prepared baking sheets. I do rows of 3 and 2 so I can bake 13 at a time instead of 12.
- Bake for 10 to 12 minutes, do not over bake. The bottoms/edges of the cookies should be barely golden brown and tops beginning to crack. Time may depend on number of pans in oven and racks being used. I recommend rotating pans halfway through baking time if baking two pans at a time.
- Let cool 5-10 minutes before transferring to a cooling rack to cool completely. The bottoms of the cookies should be golden brown and tops will be barely golden brown. Enjoy!
Notes
How to freeze and bake butterscotch chip cookie dough:
- Make recipe for dough as directed.
- Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching.
- Freeze 4 hours or overnight, then place into a freezer safe bag to use later.
- To bake thawed: Place cookie dough balls in refrigerator overnight and then onto prepared cookie sheet. Preheat the oven to 350 F and bake as directed in recipe.
- To bake while frozen: Preheat oven to 350 F. Place frozen cookie dough balls Bake for 14-16 minutes or until edges are barely golden brown and the tops are barely beginning to crack. At 14 minutes check every minute until done.
Nutrition
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