Name: Recipe "Butterscotch Pudding Triple Chip Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsalted butter (at room temperature); 0.75 cup brown sugar; 0.25 cup granulated sugar; 1 package butterscotch instant pudding mix (3.4 oz); 2 large eggs; 1 tsp vanilla extract; 2.5 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 1 cup butterscotch chips

Pair this with Chocolate Chip Cookie Bark and Chocolate Chip Salted Caramel Cookie Bars for a full spread.

Why These Butterscotch Pudding Triple Chip Cookies Stay So Soft

These Butterscotch Pudding Triple Chip Cookies are the softest, chewiest cookies I’ve ever pulled out of my oven. The secret is a packet of instant butterscotch pudding mix, which gives them a tender texture and a deep, buttery flavor that regular cookies just can’t match. I brought a batch to a neighborhood cookie exchange last year, and they vanished before the savory dishes even made it to the table. That’s when I knew this recipe was a keeper.

Three Reasons to Make These Triple Chip Cookies

Pudding mix keeps them soft for days. No more rock-hard cookies by day two. The instant pudding locks in moisture, so these stay tender even after a few days in the cookie jar.
Three kinds of chips in every bite. Semi-sweet, white chocolate, and butterscotch chips create a mix of flavors that keeps you reaching for another one. Each cookie is a little different.
No chilling required. You can mix the dough and bake right away. No waiting for the dough to firm up in the fridge. That’s a win for impatient bakers like me.

Key Ingredients for Soft and Chewy Cookies

Butterscotch instant pudding mix, This is the star ingredient. It adds butterscotch flavor and keeps the cookies soft. Make sure you buy the 3.4-ounce box of instant pudding, not cook-and-serve. The brand doesn’t matter much, but Jell-O is common.
Brown sugar, Use packed light or dark brown sugar. Dark brown sugar gives a deeper molasses flavor. Pack it firmly into the measuring cup for the right moisture level.
Unsalted butter, Softened to room temperature, not melted. If you only have salted butter, reduce the added salt to 1/4 teaspoon.

Kitchen Tools for Making Pudding Cookies

Baking sheet (rimmed or flat)
Parchment paper or a Silpat baking mat
Stand mixer or hand mixer
Cookie scoop (about 1.5 tablespoons) for uniform cookies
Cooling rack

Tips for Baking the Best Butterscotch Pudding Cookies

Don’t overmix the dough once you add the flour. Stir just until the streaks disappear, or the cookies will turn out tough. A cookie scoop helps you get even-sized cookies that bake at the same rate. I use a #40 scoop (about 1.5 tablespoons) for a nice medium cookie.

Let the cookies rest on the baking sheet for exactly two minutes after they come out of the oven. That short rest lets them set up without overbaking. Then transfer them to a cooling rack to cool completely. If you try to move them too soon, they’ll fall apart.

Why the Pudding Mix Makes These Cookies So Soft

The instant butterscotch pudding mix does double duty here. First, it adds concentrated butterscotch flavor without needing extra extracts. Second, the cornstarch and other thickeners in the mix absorb some of the liquid from the eggs and butter, creating a tender, almost cake-like crumb. That’s why these cookies stay soft for days, while a standard chocolate chip cookie goes stale quickly. The pudding also helps the cookies hold their shape without spreading too thin, so you get a nice thick cookie every time.

If you want to switch up the chips, try dark chocolate chunks instead of semi-sweet, or use milk chocolate for a sweeter cookie. Add a half cup of chopped pecans or walnuts for some crunch. You can also experiment with different pudding flavors, vanilla or chocolate pudding mix will change the base flavor entirely, though you’ll lose the butterscotch. For a gluten-free version, swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The cookies will still be soft and chewy.

What to Serve with Soft and Chewy Cookies

These cookies are perfect with a tall glass of cold milk. The creamy milk balances the sweet butterscotch and chocolate. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies for an ice cream sandwich. They also pair nicely with a hot cup of coffee or a mug of hot chocolate on a chilly afternoon.

How to Store Homemade Cookies for Maximum Freshness

Store these cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days. If you need to stack them, place a sheet of parchment paper between layers to keep the chips from sticking together. Avoid storing them in the fridge, which can dry them out.

Freezing Butterscotch Pudding Triple Chip Cookies

You can freeze the baked cookies for up to 3 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. To thaw, let them sit at room temperature for about 15 minutes. You can also freeze the dough: scoop it into balls, freeze on a sheet, then store in a bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Best Ways to Reheat Pudding Cookies

To bring back that just-baked softness, microwave a cookie for 10 to 15 seconds. For a larger batch, warm them in a 300°F oven for 5 minutes. This softens the chips and revives the chewy texture without drying them out.

Butterscotch Pudding Triple Chip Cookies FAQs

Can I use cook-and-serve pudding mix instead of instant?

No, you need instant pudding mix. Cook-and-serve requires cooking and won’t give the same texture. The instant mix is designed to set without heat, which helps keep the cookies soft.

Why did my cookies spread too much?

If your cookies spread too much, the butter might have been too soft or melted. Make sure your butter is softened but not greasy. Also, overmixing the dough can cause spreading. Chill the dough for 30 minutes if you want thicker cookies.

Can I reduce the sugar?

You can reduce the granulated sugar to 2 tablespoons, but the cookies will be less sweet and slightly less tender. The brown sugar is important for moisture, so keep that at 3/4 cup.

How do I make the cookies thicker?

Chill the dough for 30 minutes before baking. That firms up the butter and prevents excessive spreading. You can also use a slightly larger scoop and flatten the dough balls slightly before baking.

Recipe

Butterscotch Pudding Triple Chip Cookies

Super soft butterscotch cookies with chocolate chips, white chocolate chips, and butterscotch chips.

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

248 kcal

Calories

Ingredients

Servings

1 cup unsalted butter, at room temperature
0.75 cup brown sugar
0.25 cup granulated sugar
1 package butterscotch instant pudding mix, 3.4 oz
2 large eggs
1 tsp vanilla extract

2.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
2
Using a mixer, beat together butter and sugars until creamy. Add in butterscotch pudding mix, eggs, and vanilla extract.
3
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.

4
Stir in the chocolate chips, white chocolate chips, and butterscotch chips.
5
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set.
6
Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Nutrition (per serving)

248kcal

Calorie breakdown

Protein5%13 kcal

Fat43%106 kcal

Carbohydrates52%131 kcal

How this was calculated — 12 of 12 ingredients matched

unsalted butterButter, salted1721 kcal

brown sugarSugars, brown684 kcal

granulated sugarSugars, granulated231 kcal

butterscotch instant pudding mixPuddings, rice, dry mix, prepared with whole milk303 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract14 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

white chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

butterscotch chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip1008 kcal

Serving size ≈ 57 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, Oven Baked, vegetarian

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