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5 from 1 vote

Butterscotch Chip Cookies

Butterscotch Chip Cookies are chewy, and have butterscotch pudding mix and butterscotch chips in them to add all that lovely caramel flavor. 
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Butterscotch chip cookies, Butterscotch cookie
Servings: 48 cookeis
Calories: 109kcal
Author: Sara


  • cups butter (3 sticks)
  • 1 cup white granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • teaspoons salt
  • 2 teasponns baking soda
  • 1 3.5 oz box instant butterscotch pudding mix
  • cups all purpose flour
  • 2 cups butterscotch chips


  • 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 1-½ 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!


Makes 40-50 cookies using a 1.5 inch scoop. Store cookies in an airtight container at room temperature for up to 3 days. 

How to freeze and bake butterscotch chip cookie dough: 

  1. Make recipe for dough as directed. 
  2. Scoop onto cookie sheet lined with parchment paper or baking mat close together but so edges are not touching. 
  3. Freeze 4 hours or overnight, then place into a freezer safe bag to use later. 
  4. 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. 
  5. 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. 


Calories: 109kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 31mg | Fiber: 1g | Sugar: 15g | Vitamin A: 29IU | Calcium: 16mg | Iron: 1mg