These Thick and Chewy Double Butterscotch Chip Cookies are flavored with butterscotch pudding mix in the dough and loads of butterscotch chips.
The idea for these cookies came to me (just like the Smores Cake) in the middle of the night when I couldn't sleep (yes, I was thinking about food AGAIN).
I had made pudding cookies, which are all the rage right now, a couple of times and had really good luck with them. I thought, why not use flavored pudding to give the cookies a little bit of extra flavor? Then I thought why not use butterscotch chips instead of chocolate, since hubby loves butterscotch? And hence the idea for Thick and Chewy Double Butterscotch Chip Cookies was born.
I thought my idea was so clever, and since I had never seen the cookies of my sleepless night make their way into my Pinterest feed, I must be the only person to have ever had such a wonderful idea. WRONG. Since I first made the cookies, they have come up on Pinterest at least 3 different times. Oh well. Such is blog life.
What's the benefit of adding pudding mix to cookies?
I've made a few different variations of pudding mix cookies now, and I've had success with pretty much all of them. If you haven't made pudding cookies yet, give it a try, especially if you're a thick and chewy cookie person.
Adding pudding mix to cookies, coupled with chilling the dough for several hours before baking ensures the cookies stay soft and chewy when you cook them. They do need time to chill though, so they won't satisfy your "I need cookies right now" craving.
How to make Thick and Chewy Double Butterscotch Chip Cookies:
Making these cookies is very much like making any other cookies: cream the butter and sugar together in a stand mixer. Add the egg and vanilla and mix again. Add in the dry ingredients (including the pudding mix), and mix (on low speed) until a dough forms. Fold in butterscotch chips.
Form the dough into balls and chill. Don't feel like you need to cook all the dough at once. I like to cook as many as I know my family will eat within a couple of days (usually 6-8 depending on whether I'm serving guests or not).
I keep the rest of the dough balls either in the fridge (they will keep for up to 5 days), or in the freezer. That way, if I do get an "I need cookies right now" craving, I can pull a couple out of the freezer and bake them up. So convenient, especially if you need a last-minute dessert for something.
Thick and Chewy Double Butterscotch Chip Cookies Ingredients:
- Unsalted butter: like with most other cookie recipes, the butter needs to be softened before you start making the dough, so make sure to plan ahead.
- Light brown sugar
- Granulated sugar
- Large egg: take the egg out of the fridge at the same time you take the butter out so it can come to room temperature
- Vanilla extract
- All-purpose flour
- Instant butterscotch pudding mix: make sure it's instant. Cooked pudding mix or no-sugar-added pudding mix will not work here.
- Baking soda
- Salt
- Butterscotch chips: find these in the baking aisle, in the same spot you would find chocolate and other baking chips.
Thick and Chewy Butterscotch Chip Cookies Nutrition Notes:
Like most cookies, these butterscotch chip cookies are high in sugar and fat. They should be considered a treat, not a healthy snack.
Thick and Chewy Double Butterscotch Cookies
Equipment
- Parchment paper or silicone baking mat
- Stand Mixer or hand mixer
Ingredients
- ¾ cup (1.5 sticks) unsalted butter softened, 1.5 sticks
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3.5 ounce Package instant butterscotch pudding mix 100g, see note
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 9-10 oz butterscotch chips about ¾ of a small bag
Instructions
- Combine ¾ cup (1.5 sticks) unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar together in the bowl of a stand mixer fitted with a paddle attachment. Cream mixture together on medium-high speed for about 4 minutes. Add 1 large egg, and 1 teaspoon vanilla extract and turn mixer on to medium-high speed again. Mix for about 2-3 minutes, until the mixture is very light and fluffy.
- Stop mixer and add 2 cups all purpose flour, 3.5 ounce Package instant butterscotch pudding mix, 1 teaspoon baking soda, and ⅛ teaspoon salt. Mix together on low speed until combined.
- Add 9-10 oz butterscotch chips and mix on low speed until just incorporated.
- Scoop out roughly 2 tablespoon sized amounts of dough and roll into balls about 1"-1.5" in diameter. That will give you roughly 24-30 balls. Flatten balls slightly with the palm of your hand.
- Place flattened dough balls on a plate and cover with plastic. Chill in the fridge for at least 2 hours (up to 5 days) so they don't spread when baking. You could also freeze the dough in an airtight container.
- Heat oven to 350°F. After chilling, transfer dough patties to a baking sheet lined with parchment. Bake for 11 minutes. Cookies will still look underdone but the edges will be set. Cool on baking sheet for at least 10 minutes before serving.
Kalli
Can you tell me what temperature these cookies are baked at & the amount of time baked?
Carissa
Wow! I can't believe I had this recipe posted for so long without the oven temperature posted and I didn't notice! Bake the cookies at 350°F for 11 minutes. I have updated the recipe in the post. Thanks for catching my mistake!
Kalli
Thanks for responding so quickly. I'm making these tonight 🙂