These Double Butterscotch Cookies are flavored with both pudding mix and chips for a creamy, chewy texture. Love this easy recipe!
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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.
These Double Butterscotch Cookies are easy to bake up, let cool, and package for freezing.
Double Butterscotch Cookies
These cookies have a double dose of flavor with the pudding mix in the batter along with the texture of butterscotch chips.
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!
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.
My favorite cookie-making supplies make baking so easy! These are the products I’ve been using for years:
Print the 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
- 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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