These Double Butterscotch Pudding Cookies are an easy cookie recipe made with Betty Crocker™ Sugar Cookie Mix, butterscotch pudding mix, and butterscotch chips for soft, chewy cookies with rich buttery-caramel flavor. Finished with a sprinkle of coarse sea salt, these homemade butterscotch cookies are a simple dessert with the perfect sweet-and-salty bite and great for bake sales, potlucks, lunchbox treats, or weekend baking at home.
Here are the simple ingredients to make Double Butterscotch Pudding Cookies.
Sugar Cookie Mix: It’s the easy base for these homemade butterscotch cookies, giving them sweetness and structure.
Butterscotch Instant Pudding and Pie Filling Mix: The pudding mix is added to intensify the butterscotch flavor in the cookies.
Butterscotch Chips: These add even more butterscotch flavor in sweet little bursts throughout each cookie.
Coarse Sea Salt: This finishes the cookies and boosts the sweet, buttery caramel notes without making them taste savory.
Other Ingredients You’ll Need: Butter, water, and egg.
Here are simple steps and tips for making these Double Butterscotch Pudding Cookies.
Mix the sugar cookie mix, dry butterscotch pudding mix, softened butter, water, and egg just until a soft dough forms. Don't over mix, so the cookies stay tender. Then, stir in the butterscotch chips.
Make all your cookies to same shape and size and leave 2 inches between them, so they have room to spread and bake evenly. Don’t overbake; remove them from the oven when the edges are set for the best soft, chewy texture.
Don’t skip the sea salt sprinkle immediately after baking; it boosts the sweet butterscotch flavor. Then, move the cookies to cooling racks.
Here’s the best way to store these homemade butterscotch cookies to enjoy later.
Store completely cooled cookies in an airtight container at room temperature for 3 to 4 days.
Place the cooled cookies in an airtight freezer-safe food storage container or resealable freezer plastic bag for up to 3 months. Thaw the cookies at room temperature in the storage container or bag for 1 to 2 hours.
In a large bowl, mix cookie mix, dry pudding mix, softened butter, water, and egg with a spoon until a soft dough forms. Stir in butterscotch chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from the cookie sheets to cooling racks. Cool completely, about 20 minutes. Store in an airtight container. Makes about 30 cookies.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6g | 9% |
| Saturated Fat | 3&½g | 18% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 15mg | 5% |
| Sodium | 200mg | 8% |
| Total Carbohydrate | 21g | 7% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 14g | % Value Not Available |
| Protein | 1g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | 15mg | 0% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 0% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 2% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
