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Double Chocolate pudding cookies

Chocolate Pudding Butterscotch Cookies

These chocolate cookies are so soft, chewy and so delicious! Everything you could want in a cookie! Loaded with butterscotch and white chocolate you can't go wrong!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Lisa


  • 1 cup butter softened
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 ¼ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package instant chocolate pudding (the smaller box)
  • 1 cup butterscotch chips*
  • 1 cup white chocolate chips*


  1. Preheat oven to 375°F and line a cookie sheet with parchment paper.
  2. In a stand up mixer bowl cream butter, sugar and vanilla.
  3. Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next.
  4. Add in the flour, baking soda, salt, and dry pudding mix. Mix until fully combined.
  5. Fold in butterscotch and white chocolate chips to cookie dough.
  6. Drop rounded spoonfuls onto lined baking sheet and bake for 8-11 minutes. I like to take these out earlier rather than later so they stay soft.
  7. Let cookies cool for a few minutes and then enjoy!

Recipe Notes

*For high altitude decrease both sugars to only 2/3 cups and increase flour to 2 ½ cups plus two 2 tsp water. *I used tollhouse butterscotch chips and white chocolate chips for these cookies, but any brand should work fine! This recipe is adapted from the original tollhouse cookies.