Butterscotch Pudding Cookies
These soft, chewy cookies combine rich butterscotch pudding with sweet butterscotch morsels and a delicate topping of coarse sea salt. The pudding mix helps create a tender texture, while the salted finish balances the cookies’ caramel-like sweetness.
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Ingredients
- 1 large egg
- 1 cup butterscotch baking morsels
- 2 tablespoons water
- 1 teaspoon coarse or flaky sea salt
- One 17.5-ounce pouch sugar cookie mix such as Betty Crocker
- 1/2 cup unsalted butter melted and cooled
- One 3.4-ounce box instant butterscotch pudding mix
Instructions
- Preheat the oven to 350°F (175°C). Leave the cookie sheets ungreased.
- Place the sugar cookie mix, dry butterscotch pudding powder, cooled melted butter, water, and egg in a large mixing bowl. Stir with a spoon only until the ingredients come together and form a soft dough.
- Fold the butterscotch morsels gently into the dough, distributing them as evenly as possible without overmixing.
- Scoop rounded tablespoonfuls of dough onto the ungreased cookie sheets, leaving approximately 2 inches of space between each portion.
- Bake for 8–11 minutes. Remove the cookies when their edges appear set but the centers remain soft. Begin checking at the 8-minute point to reduce the chance of overbaking.
- Immediately after removing the cookies from the oven, lightly scatter the coarse sea salt over their surfaces.
- Allow the cookies to rest on the baking sheets for about 2 minutes. Transfer them carefully to wire cooling racks and leave them for approximately 20 minutes, or until completely cooled.
Notes
Mixing the dough by hand helps prevent it from being overworked, supporting a softer and more tender finished texture.
The sea salt should be added while the cookies are still hot so that it adheres properly and enhances the butterscotch flavor.
Once fully cooled, keep the cookies in an airtight container to preserve their freshness and chewy consistency.