Butterscotch Cookies

Anyone else remember those classic hard butterscotch candies from childhood? I used to love them! Recently, I’ve been experimenting with pudding mixes in my baking, and when I found a bag of butterscotch morsels in the pantry, I thought – why not turn that nostalgic flavor into a cookie?

This recipe starts with the same soft, chewy base as our Pistachio Cookie, but with a few simple swaps that bring out that rich, buttery butterscotch taste. The result? A warm, golden cookie that’s just as comforting as the candies that inspired it.

Be sure to comment below or tag us on social media if you’ve tried this recipe!

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Recipe

Yields about 10 cookies

Base Cookie Ingredients

• 1/3 cup unsalted butter, softened
• 2 ½ tablespoons light brown sugar, packed
• 1 tablespoon + 1 teaspoon granulated sugar
• 1 large egg
• 1/3 teaspoon vanilla extract
• 1 oz instant butterscotch pudding mix
• 3/4 cup all-purpose flour
• 1/3 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butterscotch morsels

Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or lightly spray it with nonstick spray.
3. In a medium bowl, combine the flour, pudding mix, salt, and baking soda. Set aside.
4. In a large bowl, cream together the sugars, butter, and vanilla extract. Once smooth, beat in the egg until well combined.
5. Gradually add the flour mixture to the wet ingredients and mix until fully incorporated.
6. Fold in the butterscotch morsels.
7. Use a cookie scoop or a spoon to drop about 2 tablespoons of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheets until they firm up.

Serve and enjoy!

Note: You can use any type of baking chips or mix-ins you prefer, and adjust the quantities as you like. I used sugar-free butterscotch pudding mix, but regular works just as well!

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