Butterscotch Chocolate Chunk Pudding Cookies for Soft, Chewy Treats

Chocolate chip cookies made with instant pudding are irresistible. These Butterscotch Chocolate Chunk Pudding Cookies are sweet, crisp at the edges, soft inside, and absolutely delightful.

If you’re a fan of chocolate chip cookies, also try the Churro White Chocolate Chip Cookies recipe referenced in the original post.

Chocolate Chip Cookies With Pudding

I admit it—I’m a cookie addict. Adding instant pudding mix to cookie dough gives these cookies a wonderful chewy, tender texture. Packed with chocolate chunks and butterscotch chips, they’re a crowd-pleaser for any occasion. Enjoy this easy, dependable cookie recipe.

Why You’ll Love This Recipe

• Great Texture. Instant pudding in the dough creates a soft, chewy cookie that stays moist.
• Bakes Nicely. The pudding mix helps the cookies hold their shape so they don’t spread too flat.
• Versatile. These cookies work for holidays, bake sales, parties, or a simple family dessert.

What You’ll Need

Below are the ingredients used to make these pudding cookies. Refer to the recipe card at the bottom of the post for precise measurements.

• Butter – softened; either salted or unsalted works.
• Granulated sugar – for sweetness and structure.
• Brown sugar – light brown sugar gives moisture and depth.
• Eggs – use large eggs for best results.
• Vanilla extract – pure vanilla enhances flavor.
• All-purpose flour – the primary dry ingredient.
• Instant vanilla pudding mix – adds chewiness and moisture.
• Salt – kosher or table salt to balance sweetness.
• Baking soda – leavening to help the cookies rise.
• Chocolate chunks – large chunks or chopped chocolate work well.
• Butterscotch chips – add a sweet, buttery contrast to chocolate.

How To Make Chocolate Chip Cookies With Pudding

Preheat and prepare. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone liner.

Cream butter and sugars. Beat the butter with granulated and brown sugar until light and fluffy.

Add eggs and vanilla. Mix in the eggs one at a time, then add the vanilla until evenly combined.

Combine dry ingredients. Gradually add the flour, baking soda, salt, and instant pudding mix, mixing until just combined. Fold in chocolate chunks and butterscotch chips.

Scoop and bake. Use a cookie scoop to portion dough onto the prepared sheet, spacing scoops about 1 inch apart. Bake for 12–15 minutes, until the cookies are set and lightly golden at the edges. Remove from the oven and let cool on the sheet for about 10 minutes before transferring to a wire rack.

Tips For Making The Best Cookies

1. Follow the recipe measurements for best results.
2. For a firmer, more developed flavor, chill the dough up to 24 hours before baking.
3. Always use real butter rather than margarine for superior texture and taste.
4. Sprinkle a pinch of flaky salt on the dough before baking to enhance the sweet-and-salty contrast.
5. Don’t overbake—cookies continue to cook slightly on the hot baking sheet after you remove them from the oven.
6. Allow cookies to cool completely before storing to preserve their texture.

How To Serve

Serve these pudding cookies warm with a cold glass of milk or at room temperature on a dessert platter. They’re ideal for gatherings, school lunches, or a comforting treat at home.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, chill them in the refrigerator; bring to room temperature before serving for best texture.

Try More Chocolate Chip Cookie Recipes

• S’mores Stuffed Chocolate Chip Cookies
• Malted Oreo Chocolate Chip Cookies
• Oreo Stuffed Chocolate Chip Cookies