I love this recipe because it has a rich buttery cookie base with both butterscotch chips and white chocolate chips mixed in. The instant butterscotch pudding helps make the cookies soft, tender, and full of flavor.
I also like that these cookies are easy to prepare and bake quickly. They make a large batch, so I can serve them at parties, pack them for gatherings, or store extras for later.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 c butter or margarine, softened 1 c sugar 1 c brown sugar 2 large eggs 1 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 1 (5.1 0z) box butterscotch instant pudding, or around this size 2 3/4 c flour 1 c butterscotch chips 1 c white chocolate chips
Directions
I preheat the oven to 375° F.
In a stand mixer fitted with the paddle attachment, I combine the butter or margarine with the sugar and brown sugar. Then I add the eggs and vanilla and mix until combined.
In a separate bowl, I whisk together the salt, baking soda, and butterscotch instant pudding powder.
I add the dry pudding mixture to the wet mixture, then slowly add the flour and mix until the cookie dough comes together.
Using a wooden spoon, I stir in the butterscotch chips and white chocolate chips until they are evenly mixed through the dough.
I cover the dough and place it in the fridge for 15-20 minutes to chill.
I scoop the dough onto a greased baking sheet and bake for 7-9 minutes, or until the tops are lightly golden brown.
I move the cookies to a cooling rack and let them cool before serving.
I sometimes add extra white chocolate chips for a sweeter, creamier flavor. I can also add a sprinkle of flaky salt on top before baking if I want a sweet and salty finish.
For an even stronger butterbeer flavor, I like using a little extra butterscotch chips. I can also make the cookies slightly larger, but I add a little extra baking time and watch for lightly golden tops.
Storage/Reheating
I store Butterbeer Cookies in an airtight container at room temperature for about 4-5 days. I like placing a piece of bread in the container to help keep the cookies soft.
For longer storage, I freeze the baked cookies in a freezer-safe bag or container for up to 2 months. I thaw them at room temperature before serving.
To reheat, I warm a cookie in the microwave for about 8-10 seconds so the chips soften slightly and the cookie tastes freshly baked.
FAQs
Can I use margarine instead of butter?
Yes, I can use butter or margarine in this recipe since the ingredients allow either one.
Do I need to chill the dough?
Yes, I like chilling the dough for 15-20 minutes because it helps the cookies hold their shape while baking.
Can I use cook-and-serve pudding mix?
I use instant butterscotch pudding for this recipe, not cook-and-serve pudding mix.
Do I prepare the pudding before adding it?
No, I add the dry pudding powder directly into the cookie dough.
Can I make these cookies ahead of time?
Yes, I can make the dough ahead and chill it until I am ready to bake.
Can I freeze the cookie dough?
Yes, I can freeze the dough in scooped portions and bake from frozen, adding a little extra baking time as needed.
Why are my cookies too flat?
I may have skipped chilling the dough, used overly soft butter, or placed the dough on a warm baking sheet.
How do I know when the cookies are done?
I remove them when the tops are lightly golden brown. I like not overbaking them so they stay soft.
Can I use only butterscotch chips?
Yes, I can use only butterscotch chips, but I like the balance that white chocolate chips add.
Are these cookies good for parties?
Yes, I love them for parties because the recipe makes about 4 dozen cookies and the butterbeer flavor fits themed events perfectly.
Conclusion
Butterbeer Cookies are a fun, soft, and flavorful dessert with plenty of butterscotch sweetness. I like making them when I want an easy party cookie that feels special, bakes quickly, and brings a little magical flavor to the dessert table.
Butterbeer Cookies are soft, buttery cookies loaded with butterscotch and white chocolate chips for a rich, sweet flavor in every bite. Inspired by the cozy flavors of butterbeer, these cookies are perfect for parties, movie nights, or everyday treats.
Author:Amy
Prep Time:10 minutes
Cook Time:8 minutes
Total Time:18 minutes
Yield:4 dozen cookies
Category:Dessert
Method:Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 (5.1 oz) box instant butterscotch pudding mix
2 3/4 cups all-purpose flour
1 cup butterscotch chips
1 cup white chocolate chips
Instructions
Preheat the oven to 375°F.
In a stand mixer fitted with the paddle attachment, cream together the softened butter or margarine, sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the salt, baking soda, and dry instant butterscotch pudding mix.
Add the dry mixture to the wet ingredients. Slowly mix in the flour until a soft cookie dough forms.
Fold in the butterscotch chips and white chocolate chips with a wooden spoon until evenly distributed.
Cover the dough and chill in the refrigerator for 15 to 20 minutes.
Scoop the dough onto a greased baking sheet, spacing the cookies apart.
Bake for 7 to 9 minutes, or until the tops are lightly golden brown.
Transfer the cookies to a cooling rack and allow them to cool before serving.
Notes
Add extra white chocolate chips for a sweeter flavor.
Sprinkle flaky salt on top before baking for a sweet and salty finish.
Store cookies in an airtight container at room temperature for 4 to 5 days.
Place a slice of bread in the storage container to help keep cookies soft.
Freeze baked cookies for up to 2 months in a freezer-safe container.
Warm cookies in the microwave for 8 to 10 seconds before serving for a freshly baked taste.
The dough can be frozen in scooped portions and baked from frozen with slightly longer bake time.
