These Double Butterscotch Cookies are flavored with both pudding mix and chips for a creamy, chewy texture. Love this easy recipe for homemade cookies!
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Double Butterscotch Cookies
When you’re feeding a family, especially three BIG kids like mine, it is much more affordable to bake your own snacks and treats than to buy store-bought.
In addition, I can control the ingredients–so no additives or preservatives. I like to use whole wheat flour and add a few tablespoons of ground flaxseed into every recipe.
Rather than the kids never having sweets, I choose to make them healthier, and then we just keep the portions reasonable.
As we’re heading into warmer weather, I take the time to bake up a bunch of cookie and muffin recipes and freeze them. That saves us from having to turn the oven on during hot weather weeks. It also means that during the summer when we’re home more and there’s more kids in the house all day long there are easily accessible snacks that I can thaw out and serve up! It’s a real budget saver because I avoid running to the store and purchasing snacks that’s are less healthy anyway!
Why are these called ‘double’ butterscotch cookies?
Great question! These cookies have a double dose of flavor with the pudding mix in the batter along with the texture of butterscotch chips.
What kind of texture do these cookies have?
My double butterscotch cookies have a creamy, chewy texture. They stay pretty moist so they’re not usually crunchy type cookies. These will keep their texture until they’re eaten as well so there’s no rush to eat them, freeze them, or give them away. They keep pretty nicely although they don’t last too long around here 😉
How big are these double butterscotch cookies?
I like to make my cookies small enough to fit in the smallest section of our Easy Lunchboxes. They bake up faster that way, too! You can make them bigger or smaller if you like but just make sure to keep an eye on them while baking. Smaller ones will need less time, larger ones a bit more, etc.
Can I freeze these cookies and thaw them out later?
You absolutely can! They’re great in the freezer. They hold up well and their flavor and texture is not compromised by the freezing and thawing process. If you’re planning to freeze the cookies, let them fully cool, then pack them up in a freezer zipper bag or freezer-safe container.
What do I need to make these great butterscotch cookies?
We love making cookies at home. It’s a nice excuse to spend the day with the kids in the kitchen and having the right supplies on hand makes all the difference. You can enjoy making cookies as much as we do with these great products:
Looking for more delicious cookie recipes?
Don’t worry, I’ve got you covered. If butterscotch isn’t your thing or if you just really love cookies…there are some other great recipes here you won’t want to miss out on. Take a look and let me know which ones are your favorite.
- Cranberry White Chocolate Chip Oatmeal Cookies
- Old Fashioned Soft Molasses Cookies
- Chewy and Spicy Oatmeal Raisin Cookies
Printable Double Butterscotch Cookies Recipe:
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 2 1/4 cups flour (I used wheat)
- 1 box instant butterscotch pudding mix (3.4oz size)
- 1 tsp baking soda
- 1 cup butterscotch chips
Preheat oven to 350 degrees.
In a large bowl, cream together butter and sugar.
Stir in vanilla and egg. Mix well.
In a separate bowl, combine salt, flour, pudding mix and baking soda.
Add dry ingredients to wet ingredients, and mix until combined
Fold in butterscotch chips.
Roll into 1-inch balls, and place two inches apart on baking sheets.
Bake 10-12 minutes or until golden brown.
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Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 221mgCarbohydrates: 27gFiber: 0gSugar: 14gProtein: 2g