Name: Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 3/4 cup light brown sugar, packed; 1/4 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup quick oats; 2 cups all-purpose flour; 1 (3.4 ounce) box instant butterscotch pudding mix (dry mix only); 1 teaspoon baking soda; 1/2 teaspoon Kosher salt; 1 cup butterscotch chips (more if desired); 1/2 cup chocolate chips (more if desired); 1/2 cup white chocolate chips (more if desired)

If you’re on the hunt for a cookie recipe that’s irresistibly soft with a rich blend of flavors, you’re going to adore this one. I’m talking about my all-time favorite Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe. These cookies come out tender and melt-in-your-mouth, bursting with the perfect trio of butterscotch, chocolate, and white chocolate chips. Trust me, once you try this recipe, you’ll want to make them again and again.

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Why You’ll Love This Recipe

Super Soft Texture: Thanks to the instant butterscotch pudding mix, these cookies come out extra tender and chewy every time.
Triple Chip Explosion: Butterscotch, chocolate, and white chocolate chips blend perfectly for a multi-layered flavor that’s so addictive.
Easy Prep: With simple pantry staples and straightforward steps, you can whip these up quickly for any occasion.
Family Favorite: I’ve baked these for gatherings, and they always disappear fast—guaranteed crowd-pleasers!

A close-up view of many round cookies laid flat on a white marbled surface, each cookie having a light brown, slightly textured base with visible small air bubbles. Each cookie is topped with a mix of white, dark brown, and light tan chips, scattered unevenly on the top surface. The chips create small layers on the cookies, giving them a rich, colorful pattern against the soft brown cookie. The cookies are stacked a little in some places, showing thickness and softness. photo taken with an iphone --ar 2:3 --v 7 - Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips, easy butterscotch pudding cookies, soft chocolate chip cookies, melt-in-your-mouth cookies, homemade cookie recipes

Ingredients You’ll Need

This recipe is a mix of comforting basics and a few special touches that set these cookies apart. The instant butterscotch pudding mix is the secret that gives them that tender, almost cake-like texture, while the combination of three types of chips adds a complex sweetness. Don’t worry if you haven’t baked with pudding mix before; I’ll walk you through it!

Flat lay of golden unsalted butter, light brown sugar packed in a small heap, bright butterscotch pudding mix packet opened with powder spilling slightly, quick oats scattered artfully, plump butterscotch chips, rich semi-sweet chocolate chips, creamy white chocolate chips, and smooth vanilla beans, all beautifully arranged with a few fresh eggs nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips, easy butterscotch pudding cookies, soft chocolate chip cookies, melt-in-your-mouth cookies, homemade cookie recipes

Unsalted butter: Use room temperature butter for easier creaming and a lighter dough.
Light brown sugar: Adds moisture and a hint of caramel-like flavor—don’t pack it too tight!
Granulated sugar: Balances sweetness and helps with crisp edges.
Eggs: Bring moisture and structure; use fresh for best results.
Vanilla extract: Enhances all the sweet, buttery flavors.
Quick oats: Adds a bit of chew and texture; helps keep the cookies tender.
All-purpose flour: The backbone of your cookie dough.
Instant butterscotch pudding mix: The magic ingredient—I use the dry mix as is, no need to prepare it.
Baking soda: For that perfect rise and lightness.
Kosher salt: Balances sweetness and enhances flavor complexity.
Butterscotch chips: Double the butterscotch goodness! Feel free to add extra.
Chocolate chips: Classic and rich, a must-have in this triple-chip combo.
White chocolate chips: For a creamy contrast that rounds out the flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to make this recipe your own. I’ve experimented with a few tweaks over time, and each change brings something fun to the table. Play around with chip quantities or even swap the butterscotch chips for something else to create your perfect version.

Chip substitutions: I’ve tried peanut butter chips or butterscotch and white chocolate chips only; both ways are fantastic for a different flavor profile.
Gluten-free version: Use a gluten-free flour blend instead of all-purpose flour—you’ll still get that wonderful soft texture.
Adding nuts: Chopped pecans or walnuts add a great crunch and depth if you enjoy a bit of texture contrast.
Spice it up: A dash of cinnamon or nutmeg warms up the flavor wonderfully, especially during cooler months.

How to Make Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that way, you’re all set once the dough is ready. In a large bowl, I like using my stand mixer or an electric hand mixer to cream the room temperature unsalted butter with the light brown sugar and granulated sugar. Keep beating them until the mixture is noticeably lighter in color and fluffy—this usually takes about 3 to 5 minutes. This step is key for that soft, airy texture in your cookies.

Step 2: Add Eggs and Vanilla Extract

Next, add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract. These ingredients bring moisture and depth to your dough. Make sure everything is well incorporated before moving on.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the quick oats, all-purpose flour, instant butterscotch pudding mix, baking soda, and kosher salt. This helps distribute everything evenly so your cookies bake perfectly. It also prevents any clumps of pudding mix from landing in one spot.

Step 4: Combine and Fold in the Chips

Slowly add the dry ingredient mixture to your butter mixture, stirring just until combined. Over-mixing here can make cookies tough, so stir gently. Then, fold in your butterscotch chips, chocolate chips, and white chocolate chips by hand. I like to sprinkle a few extra chips on top of each dough ball before baking—it makes for such a pretty finish and extra pockets of melty goodness.

Step 5: Bake to Perfection

Drop small spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between cookies. Bake for 8 to 10 minutes until the edges are just set but the centers still look a little soft. They’ll firm up as they cool, so don’t overbake—or you’ll lose the tender texture. Once out of the oven, let them cool on a wire rack and try not to eat them all at once!

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Pro Tips for Making Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe

Use Softened Butter: I learned that using butter that’s too cold makes creaming tough, resulting in less fluffy cookies.
Don’t Skip Parchment Paper: This avoids spreading and burning on the cookie sheet, making cleanup a breeze.
Watch Your Oven: Ovens vary! I always start checking cookies at 8 minutes to avoid overbaking.
Press Extra Chips on Top: This small trick makes cookies look bakery-worthy and gives you extra melty bites people rave about.

How to Serve Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe

The image shows several soft cookies stacked on a white marbled surface. One cookie is split in half and placed on top of another cookie in the center, showing a soft and chewy inside with visible white, dark brown, and light brown chips mixed throughout the golden-brown dough. The whole cookies surrounding it are round, slightly bumpy, and dotted with dark brown, white, and light brown chips scattered across their tops. The overall look is warm and inviting with a variety of chip colors adding contrast to the golden cookie dough. Photo taken with an iphone --ar 2:3 --v 7 - Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips, easy butterscotch pudding cookies, soft chocolate chip cookies, melt-in-your-mouth cookies, homemade cookie recipes

Garnishes

I usually keep these cookies simple since they’re flavorful on their own, but for a little extra flair, I like to dust them lightly with powdered sugar or drizzle melted white chocolate on top. It adds a sweet finish that pairs beautifully with a hot cup of coffee or tea.

Side Dishes

A scoop of vanilla ice cream alongside these cookies is a dream come true—especially while the cookies are still slightly warm. They also pair wonderfully with fresh berries or a cold glass of milk for a classic touch.

Creative Ways to Present

For holidays or special occasions, I like arranging these cookies in a layered glass jar or stacking them on a pretty platter with some greenery or edible flowers for a festive look. Wrapping a few in parchment paper tied with twine makes a sweet homemade gift that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to a week. My family and I love finding them after school or alongside afternoon tea. If they start to dry out, popping them in the microwave for 10 seconds refreshes them nicely.

Freezing

I usually freeze half the dough balls on a parchment-lined baking sheet, then transfer them to a freezer-safe bag once solid. That way, I can bake just what I need later without sacrificing freshness. You can also freeze fully baked cookies in an airtight container for up to 3 months.

Reheating

To reheat frozen baked cookies, I let them thaw at room temperature and pop them in a 300°F oven for 5 minutes to bring back that fresh-baked warmth. For dough balls, bake them straight from the freezer, adding a couple of extra minutes to the normal baking time.

FAQs

Can I use homemade butterscotch pudding instead of the instant mix?

While homemade pudding tastes wonderful, in this recipe, the dry instant pudding mix works best because it absorbs moisture in the dough and provides the signature soft texture. Using homemade pudding might alter the dough consistency and would likely make the cookies too wet.
What if I don’t have butterscotch chips?

No worries! You can replace butterscotch chips with more white chocolate chips or even peanut butter chips for a slightly different but delicious twist. The cookies will still be tasty and soft.
Why are my cookies not soft after baking?

It’s usually because they are overbaked. These cookies look slightly underdone when you pull them out; they continue to firm up as they cool. Also, ensure you’re using instant pudding mix (dry) and not cooked pudding, as it plays a big role in softness.
Can I make these cookies dairy-free?

You can try dairy-free butter substitutes and look for dairy-free pudding mix options. Keep in mind this might change the texture slightly, so you may need to experiment a bit to get your perfect cookie.

Final Thoughts

Honestly, I can’t say enough good things about this Butterscotch Pudding Cookies with Chocolate and White Chocolate Chips Recipe. It’s become my go-to when I want a cookie that’s comforting, sweet, and different from your typical chocolate chip. The butterscotch pudding really sets these apart and makes the texture out-of-this-world soft. I’m confident you’ll love baking—and eating—these as much as my family and I do. So go ahead, give them a try, and get ready for a new favorite cookie in your repertoire!