These butterscotch pudding cookies are soft, chewy, and full of flavor. Made with a cake mix, they’re easy to make and ready in no time.
Chewy Butterscotch Chip Pudding Cookies
I usually stick with oil when I make cake mix cookies because it keeps them soft and gives the dough a smooth consistency. But for this recipe, I went with melted butter instead—the rich, buttery flavor really pairs perfectly with the butterscotch.
Fair warning, these cookies are pretty sweet, so if you’ve got a sweet tooth, you’ll love them. They’re packed full of butterscotch flavor. The best part is how easy they are to make—just five ingredients, a bowl, and a spoon. No need for any fancy equipment or a long ingredient list, which makes them perfect for a last-minute treat.
If you love butterscotch, check out my Easy No-Bake Butterscotch Pie!
Ingredients
- Butter golden cake mix – Acts as the base for the chewy cookies, providing structure.
- Butterscotch instant pudding mix – Adds extra moisture and infuses the dough with rich butterscotch flavor.
- Melted butter – Adds moisture and enhances the flavor, giving the cookies a rich, buttery taste.
- Eggs – Help bind the ingredients together and give the cookies their soft texture.
- Butterscotch chips – Boost the butterscotch flavor and add a bit of texture.
Making the Cookies
- Prep – Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Mix the dough – In a large bowl, combine the cake mix, pudding mix, melted butter, and eggs. Mix until well combined and a thick dough forms.
- Add the butterscotch chips – Fold in the butterscotch chips until evenly distributed throughout the dough.
- Scoop the dough – Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, leaving space between each.
- Bake the cookies – Bake for 10-12 minutes, or until the edges are set and the tops look slightly underbaked to keep them soft and chewy.
- Cool the cookies – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and substitutions
Different cake mix flavors – Swap the butter golden cake mix for yellow, vanilla, or white cake mix for a new twist.
Other mix-ins – Replace the butterscotch chips with chocolate, peanut butter, or white chocolate chips, or mix in chopped nuts for extra texture.
Oil instead of butter – If you prefer, use ½ cup of canola or vegetable oil instead of melted butter.
Add a pinch of sea salt – Sprinkle a little sea salt on top of the cookies before baking to balance the sweetness.
Tips for Success
- Use the right cake mix size – This recipe works best with a 15.25-ounce box of cake mix. If using a smaller 13.25-ounce Betty Crocker mix, reduce the butter or oil to 1/3 cup to maintain the right dough consistency.
- Use the dry mix only – Use just the dry cake and pudding mixes. Don’t follow the directions on the packages; only use the mixes as ingredients in this recipe.
- Don’t overbake – The cookies should look slightly underbaked in the center when you take them out to keep them soft and chewy as they cool.
- Chill the dough if too sticky – If the dough feels sticky, refrigerate it for 20-30 minutes before scooping.
- Add extra chips on top – Press a few butterscotch chips into the tops of the dough balls before baking for a bakery-style appearance.
How to store the cookies
Store the cookies in an airtight container at room temperature for 3-4 days.
The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
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Butterscotch Pudding Cookies
Ingredients
- 1 (15.25 ounce) box butter golden cake mix
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1/2 cup melted salted butter
- 2 large eggs
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350 degree F and line two baking sheets with parchment paper.
- In a large bowl, combine the cake mix, pudding mix, melted butter, and eggs. Mix until well combined and a thick dough forms.
- Fold in the butterscotch chips until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly underbaked to keep them soft and chewy.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for 3-4 days.
- The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.