If you love cookies that are soft, chewy, and bursting with layers of flavor, you’re in for a treat with this Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe. I absolutely love how the butterscotch pudding mix makes these cookies incredibly tender, almost melt-in-your-mouth, while the combo of butterscotch, chocolate, and white chocolate chips adds that perfect sweet, rich bite every single time. Trust me, once you try these, they’ll become your go-to cookie for cozy nights or celebrations.
Why You’ll Love This Recipe
- Super Soft Texture: The instant butterscotch pudding mix keeps these cookies tender and chewy every time.
- Flavor Explosion: The trio of butterscotch, chocolate, and white chocolate chips create layers of delicious richness.
- Quick and Easy: This recipe fits perfectly into a busy day, with simple mixing and less than 10 minutes baking time.
- Crowd-Pleaser: Whether for a family dessert or a cookie swap, these cookies disappear fast!
Ingredients You’ll Need
There’s a wonderful balance of pantry staples and special ingredients here. The instant butterscotch pudding mix is your secret weapon for softness, and pairing that with three kinds of chips makes the cookie feel extra indulgent. When shopping, I always opt for high-quality chocolate chips – it really does make a difference!
- Unsalted butter: Softened butter helps with creaming for a light texture and controls the salt balance.
- Light brown sugar: Adds moisture and a hint of caramel flavor that’s perfect with butterscotch.
- Granulated sugar: Gives a bit of crispness to balance the softness.
- Eggs: Bind everything together and add richness.
- Vanilla extract: Enhances the sweet notes and rounds out flavors.
- Quick oats: Adds a tender chew without overwhelming the texture.
- All-purpose flour: The base of your cookie dough, provides structure.
- Instant butterscotch pudding mix: This is the magic that keeps cookies soft and luscious.
- Baking soda: Helps the cookies rise and spread just right.
- Kosher salt: Balances sweetness and highlights flavor.
- Butterscotch chips: For that classic butterscotch melt-in-your-mouth goodness.
- Chocolate chips: Adds rich bittersweet contrast.
- White chocolate chips: Offers creamy sweetness and visual interest.
Variations
I love how flexible this Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe can be. Whether you want to tweak the chips, add nuts, or make it allergy-friendly, it handles changes like a charm. Play around and make it yours!
- Add chopped pecans or walnuts: I’ve tried adding toasted nuts for an extra crunch and nutty depth; it’s fantastic in fall and winter.
- Use dairy-free butter and chocolate chips: For a dairy-free twist that my vegan friends adore, just swap those ingredients out.
- Try mini butterscotch chips: Mini chips distribute more evenly throughout the dough for little bursts of flavor.
- Mix in coconut flakes: For a tropical, chewy addition that adds texture.
How to Make Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe
Step 1: Get Set Up and Cream Your Ingredients
Preheat your oven to 350°F and line a baking sheet with parchment paper — trust me, it makes cleanup so much easier. In a large mixing bowl, beat your softened unsalted butter with both sugars until the mixture is light and fluffy. I love this step because it adds air to the dough, giving the cookies a nicer rise. Then, add your eggs one at a time, hitting that smooth, creamy stage, before stirring in vanilla extract for extra flavor depth.
Step 2: Combine Dry Ingredients and Mix Gently
Next up, whisk together the oats, all-purpose flour, dry instant butterscotch pudding mix, baking soda, and kosher salt in a separate bowl. I’ve learned it’s key to mix these dry elements well before adding to the wet ingredients to prevent clumps and ensure even texture. Slowly mix this dry mix into the creamed butter and sugar mixture. You’ll want to mix it just enough to combine — over-mixing can lead to tough cookies, and nobody wants that.
Step 3: Fold in All Those Delightful Chips
This is where the magic really happens — gently stir in your butterscotch, chocolate, and white chocolate chips by hand to spread them throughout the dough without breaking them up. When I first made these, I even pressed a few extra chips onto the tops of each cookie dough ball for that gorgeous, melty look once baked — highly recommend it! It’s an easy way to add a “wow” factor that’s sure to impress.
Step 4: Scoop, Bake, and Cool
Drop small spoonfuls of dough onto your prepared pan, leaving about 2 inches between each to allow for spreading. Bake these beauties for 8 to 10 minutes — the edges will be lightly golden but the centers should stay soft. I learned that timing is everything here to keep them tender rather than crispy. After baking, cool the cookies on a wire rack to let them set just right.
Pro Tips for Making Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe
- Use Room Temperature Butter: I learned this the hard way—cold butter won’t cream properly, and your cookies won’t be as fluffy.
- Don’t Overmix Dough: Stir just until combined to keep the cookies tender and soft, which the pudding mix helps with too.
- Press Chips on Top: Adding a few extra chips on each cookie ball before baking gives irresistible melty spots that look and taste amazing.
- Watch Your Oven Time Closely: Cookies can go from soft to too crisp quickly, so start checking at 8 minutes for perfect texture.
How to Serve Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe
Garnishes
I usually keep it simple here — a light sprinkle of flaky sea salt on top really elevates the sweetness and adds a lovely contrast. Sometimes, a tiny drizzle of melted white chocolate on each cookie turns them into a chic dessert treat, perfect for gifting or parties.
Side Dishes
These cookies are rich, so I love pairing them with a big glass of cold milk or a warm cup of coffee or chai tea. If you’re serving a crowd, a scoop of vanilla ice cream on the side feels like dessert heaven.
Creative Ways to Present
For special occasions, I place these cookies on a wooden board lined with parchment paper, surrounded by small bowls of extra butterscotch, chocolate, and white chocolate chips so guests can make their own “chip-topped” cookie effects! It adds a fun, interactive touch that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to avoid sticking. They stay perfectly soft for about 3-4 days — though they rarely last that long at my house!
Freezing
You can freeze unbaked cookie dough balls for up to 3 months. Just scoop them onto a baking sheet, freeze solid, then transfer to a freezer-safe bag. When you’re ready, bake straight from frozen, adding an extra minute or two to the baking time.
Reheating
To refresh leftover cookies, pop them in a preheated oven at 300°F for 5 minutes or microwave for 10-15 seconds. This brings back the gooey warmth without drying them out.
FAQs
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Can I use regular pudding instead of instant butterscotch pudding mix?
Instant dry pudding mix works best because it absorbs moisture directly into the dough, helping the cookies stay soft without making them wet. Using pre-made pudding or cook-and-serve varieties won’t have the same effect and might change the texture.
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What if I don’t have all three types of chips?
No worries! You can absolutely swap or omit chips depending on what you have. Using just butterscotch and chocolate chips still tastes fantastic. Or try just chocolate and white chocolate for a twist. It’s all about what you love.
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How do I know when the cookies are done baking?
Look for lightly golden edges with centers that still look slightly underbaked and soft. They will set as they cool, so pulling them out around 8-10 minutes is perfect.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum, and make sure your oats are certified gluten-free. The texture might vary slightly, but they’ll still be delicious.
Final Thoughts
This Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe has become one of my absolute favorites to bake for friends and family. It’s that perfect blend of sweet, soft, and just the right bit of indulgence. I love how simple it is, but how it still feels special and gourmet, thanks to the pudding mix and variety of chips. If you want a cookie that disappears fast and fills your kitchen with cozy aromas, give this recipe a try—you won’t regret it!
Print
Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and tender Butterscotch Pudding Cookies loaded with butterscotch chips, chocolate chips, and white chocolate chips. These melt-in-your-mouth cookies combine the rich flavor of butterscotch pudding mix with a perfect balance of sweetness and texture, making them an irresistible treat for cookie lovers.
Ingredients
Wet Ingredients
- 1 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup quick oats
- 2 cups all-purpose flour
- 1 (3.4 ounce) box instant butterscotch pudding mix (dry mix only)
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
Add-ins
- 1 cup butterscotch chips (more if desired)
- 1/2 cup chocolate chips (more if desired)
- 1/2 cup white chocolate chips (more if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and gather all the ingredients to ensure smooth and efficient preparation.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth base for your cookies and ensures they will be tender.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating well after each addition until fully incorporated. This step helps bind the ingredients and adds moisture.
- Combine Dry Ingredients: In a separate bowl, combine the quick oats, all-purpose flour, instant butterscotch pudding mix, baking soda, and Kosher salt. Stir these together to evenly distribute the leavening agents and flavors.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring slowly until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Chips: Gently fold in the butterscotch chips, chocolate chips, and white chocolate chips by hand to evenly distribute them throughout the dough.
- Form and Bake Cookies: Drop the dough by small spoonfuls onto the prepared baking sheet. For extra indulgence, press a few extra chocolate chips on top of each cookie. Bake in the preheated oven for 8-10 minutes until the edges are set but the centers are still soft.
- Cool and Store: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack. Once cooled, store them in a sealed container to maintain freshness.
Notes
- These cookies are super soft and tender due to the addition of instant butterscotch pudding mix.
- Feel free to customize the amount and type of chocolate chips to your preference for varying flavor profiles.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
- Store cookies in an airtight container at room temperature for up to one week.
- For thicker cookies, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 175 kcal
- Sugar: 15 g
- Sodium: 109 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
