Butterscotch Pudding Triple Chip Cookies
Updated March 26, 2019
I am on a pudding cookie kick. I recently made Banana Pudding Cookies and fell in love. I was tempted to make them again, but you know I always love creating new cookie recipes. So instead, I made Butterscotch Pudding Triple Chip Cookies.
I am usually not the hugest butterscotch fan. I like the flavor, but it isn’t my favorite. Well, these cookies are my favorite. Maybe top 10 cookie of all time! Wow, did I just type that? Don’t quote me because I don’t want my other cookies’ feelings to get hurt, but these Butterscotch Pudding Triple Chip Cookies are high up there on the list. I love them!
The butterscotch pudding adds the perfect flavor to these cookies. My chocolate drawer was getting too full, I couldn’t shut it, so I decided to do some cleaning and throw in chocolate chips, white chocolate chips, and butterscotch chips. The triple threat of chips makes these cookies insanely good! Don’t hold back, make sure you add in the triple threat of chips!
The cookies are fantastic right out of the oven. I never can wait for cookies to cool. I mean, who really does wait for a cookie to cool before eating? If you have the willpower, please send me your secret. I enjoyed a few fresh cookies and put the rest of the cookies away. Out of sight, out of mind. Yeah, that never really works for me when cookies are involved, but I try:)
We did manage to save some cookies and you know what? They are just as good a few days later. I am telling you that butterscotch pudding in the cookie dough is money! It keeps the cookies super soft. These cookies are pretty much perfect. They are great for any occasion too-back to school, birthdays, bake sales, or every day dessert!
Make these cookies. Like right now. I still see you sitting there. GO! These Butterscotch Pudding Triple Chip Cookies are screaming your name!
Butterscotch Pudding Triple Chip Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 3.4 oz package butterscotch instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in butterscotch pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips, white chocolate chips, and butterscotch chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
- Note-these cookies will stay fresh for days in an air-tight container, thanks to the pudding! Enjoy!
Have you tried this recipe?
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Hello! So I just made these tonight (using parchment paper on top of my beloved Wilton baking sheets) and the flavor was AMAZING! However, the first tray came out like lumps and the tops of the cookies didn’t bake all the way. I flattened all the cookies after that before baking them and they baked completely, but they still look far different from yours. Do you use the Silpat baking mat you mention in the recipe? I was looking into them and a lot of reviewers said that the baking mats made their cookies very flat and “professional looking” (a few people disliked this, but most thought it was an advantage). I am a novice baker and would appreciate any advice! Also your brown butter salted caramel snickerdoodles helped me gain mucho points with family and friends this Christmas! Every recipe I’ve read on here has been fantastic!
I always use Silpat baking mats when I bake cookies. I like them!
Hello! I tried to post a comment last week but it seems that it mysteriously disappeared? I made these cookies and the flavor was AMAZING but my cookies turned out like little balls instead of cookies. After the first tray, I flattened the cookies down before baking them but they didn’t seem to flatten at all during baking. I used parchment paper over Wilson baking sheets (which are fairly new, but not brand new). Did you use the Silpat baking mat for these? I am very interested in buying one but upset that I will have to buy new baking sheets to use it because the sizes don’t match my current set of baking sheets. Thanks!
Also I consider myself a novice baker, so any and all advice is welcome! 🙂
Well whoops! Just saw my comment did post and you replied to it. Thank you! Sorry for the excessive number of comments!
This is the second pudding cookie of Maria’s I have tried. Both times, the dough to filler ratio was off- too many chips in this recipe to hold them together. I’ll have to remember thar for next time, but they taste great!
Made these yesterday and they are ridiculously good and extremely addictive!! Awesome recipe!
These cookies are AWESOME!!! I make them for everything and everyone LOVES them..even my husband that doesn’t like butterscotch. I’m currently out of butter, so I’m going to try them with margarine tonight. Fingers crossed they turn out as well!
What would be a good substitute for the eggs or can it be substituted?
Will they be good to ship if it takes about 3-4 days. iill pack them carefully in a box.
Yes, they should hold up ok!
I have made these many times and they are awesome! I have a question though our store only had low-fat sugar-free butterscotch pudding which I don’t want to use
If I were to make homemade butterscotch pudding how much would I need to add instead of a box?
I making six dozen of these for a cookie swap next week and I know that sometimes finding the butterscotch pudding and chips could be a challenge
You just need the powder from the mix, not the pudding so I don’t think homemade will work. Sorry! Maybe try another store? Butterscotch pudding is usually easy to find for me! I hope you can find it!
I made these with cinnamon chips and semi sweet chocolate chips and they were delicious! I also did them as bars in a pan bc I was feeling lazy – they are so soft and yummy.
This is one of my all time favorite cookie recipes. It makes me so happy to make and people ALWAYS love them. Either Jello stopped making butterscotch instant pudding or all stores around me have stopped selling it. Do you have any tips on how to replace it? I worry that vanilla pudding wouldn’t be as delicious. Do you have a homemade hack for instant pudding?
It looks like Wal-Mart still sells it and Amazon too!
These are seriously the best cookies everrrr!
I just read Chrissie’s comment about not able to find Jello brand butterscotch instant pudding. I happened to have a box in my pantry, wanted to use it before it expired. That led me to this recipe. I’m normally not a cookie fan but wanted to do something, to comfort myself from this crazy times, Anyway, good recipe. I ended up backing them into mini cupcakes. Very moist. I reduced the sugar by 1/4 already. I may reduce the to 1/2 next time. Thank you for this recipe.
How fun! Thanks for sharing!
I have butter scotch cook and serve pudding will that work the same as the instant pudding?
These cookies are amazing. I love the fact that they aren’t stale and ready to be tossed after the second day–still soft and delicious!
Can this cookie dough be frozen? If so, what’s the process for thawing and baking?
So glad you loved the cookies. Yes, you can freeze the dough. Roll into balls, place on a tray in the freezer for 30 minutes until hard, and then transfer to a freezer bag or container. When ready to bake, preheat oven and pull out of the freezer. You don’t have to defrost, just add a few minutes to the baking time.
Can the cookies be frozen
Yes!
Can Cook & Serve pudding mix be substituted for instant?
No instant in my area,.
I haven’t tried it. It would probably change the recipe.
I’ve made these a few times and they are always a big hit! Wondering why the butterscotch version calls for 1/4 cup more flour than the vanilla? Is it because there are 3 cups of chips in the butterscotch and only 2 in the vanilla?