Pioneer Woman Butterscotch Pudding Cookies

Pioneer Woman butterscotch pudding cookies are an easy chewy cookie made with instant pudding mix, pecans and white chocolate chips, ready in 1 hour. This no-chill holiday cookie recipe fits Christmas cookie trays, Thanksgiving dessert tables and fall potlucks, since the dough bakes straight from the bowl.

Beat the butter and both sugars for a full 3 minutes until light and fluffy, because that air is what keeps the cookies soft and chewy. Cut it short and the cookies bake up dense and flat instead.

Stirring a box of instant butterscotch pudding mix into the dry ingredients gives you a buttery, caramel-like flavor without any extra butterscotch chips. The pudding mix also keeps the centers soft for days, so you skip the chilling most cookie doughs need.

Pioneer Woman Butterscotch Pudding Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

157

kcal

Butter, two sugars and pudding mix make a soft dough that bakes into golden cookies with chewy centers and crisp edges. Pecans add crunch while the white chocolate chips melt into creamy pockets in every bite.

Ingredients

• 2 1/4 c. all-purpose flour
  

• 1 tsp. baking soda
  

• 1/4 tsp. kosher salt
  

• 1 (3.4-oz.) box instant butterscotch pudding mix
  

• 1 c. (2 sticks) salted butter, at room temperature
  

• 3/4 c. packed dark brown sugar
  

• 1/4 c. granulated sugar
  

• 2 large eggs, at room temperature
  

• 1 tsp. vanilla extract
  

• 1 c. pecans, roughly chopped
  

• 1 c. white chocolate chips (about 6 oz.)
  

Directions

• Preheat and prep: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. That way the pans are ready the moment the dough is scooped.
• Mix the dry ingredients: Whisk 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon kosher salt and 1 box (3.4 ounces) instant butterscotch pudding mix in a medium bowl. Set it aside while you make the dough.
• Cream the butter: Beat 1 cup (2 sticks) room temperature salted butter, 3/4 cup packed dark brown sugar and 1/4 cup granulated sugar in a stand mixer fitted with the paddle attachment. Run it on medium-high for about 3 minutes, until the mixture turns light and fluffy.
• Add the eggs: Reduce the speed to low and add 2 room temperature eggs one at a time, along with 1 teaspoon vanilla extract. Mix just until everything is combined.
• Add the dry mix: Add the flour mixture and mix on low until it just comes together. Overmixing at this point makes the cookies tough, so stop as soon as no dry flour shows.
• Fold in the extras: Fold in 1 cup roughly chopped pecans and 1 cup white chocolate chips (about 6 ounces) with a spatula. Then check that they are spread evenly through the dough.
• Scoop the dough: Scoop the dough into 1 1/2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets. The spacing gives them room to spread without merging.
• Bake the cookies: Bake for 10 to 12 minutes, until the cookies are golden brown. Pull them out as soon as the edges color, since the centers finish setting on the pan.
• Cool and repeat: Let the cookies cool for 5 minutes on the pans, then move them to racks to cool completely. Let the pans cool before you bake the remaining dough, so the next batch doesn't spread too fast.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, OXO medium cookie scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use vanilla pudding mix instead of butterscotch?

Yes, instant vanilla pudding mix works in the same amount, but you lose the buttery caramel flavor that makes these cookies special. Make sure it's the instant kind, because cook-and-serve pudding mix won't dissolve the same way in the dough.

How do I store butterscotch pudding cookies?

Keep the cooled cookies in an airtight container at room temperature, where they stay soft for about 3 days. Putting a slice of bread in the container helps if your kitchen is dry.

Can I make the dough ahead of time?

Yes, scoop the dough into balls and keep them in the fridge for up to 3 days or in the freezer for up to 3 months. Then bake from cold and add a minute or two to the time.

What can I use instead of pecans?

Chopped walnuts are the easiest swap and give you the same crunch. If you're cooking for someone with a nut allergy, leave them out and add an extra 1/2 cup of white chocolate chips instead.

Why did my cookies spread too much?

The most common cause is butter that was too soft or melted, or a baking sheet that was still warm from the first batch. Use butter that gives slightly when pressed, and let the pans cool completely between batches.