Soft and Chewy Scotcharoo Pudding Mix Cookies

ByAllyssa

If you love the classic flavor of scotcharoos, these bakery-style Scotcharoo pudding mix cookies are for you. Made with a soft peanut butter dough, rich butterscotch, and melty chocolate, they deliver that nostalgic sweet-salty flavor in a thick, soft, and chewy cookie — no cereal required.

Instead of the crunchy bar version, these cookies bake up with lightly crisp edges and tender, gooey centers. The butterscotch pudding mix adds warmth and moisture, giving each bite a rich caramel-like flavor that pairs perfectly with peanut butter and chocolate.

Why These Scotcharoo Cookies Work

This recipe uses butterscotch pudding mix and brown sugar to lock in moisture and create a soft, chewy texture without becoming crumbly. The pudding mix also enhances the classic scotcharoo flavor, adding depth and sweetness that mimics the butterscotch layer in traditional bars. Chilling the dough helps control spreading, while baking just until the centers look slightly underdone keeps the cookies thick, tender, and bakery-soft.

Baker’s Tips

  • Use butterscotch pudding mix for authentic scotcharoo flavor. Vanilla pudding will make the cookies sweet, but butterscotch gives them that signature caramel-like depth.
  • Stick with creamy peanut butter. Natural or oily peanut butters can cause the dough to spread too much and lose its soft, thick texture.
  • Chill the dough before baking. This keeps the cookies from spreading and helps them bake up thick and bakery-style.
  • Pull the cookies when the centers still look soft. They will continue to set as they cool, which keeps the texture chewy instead of dry.
  • Use a mix of chocolate chips and butterscotch chips for the best flavor balance. Too much of either can overpower the peanut butter base.
  • Add a few extra chips on top after baking for a bakery-case look and extra gooey pockets.

Soft & Chewy Scotcharoo Pudding Mix Cookies

Soft and chewy Scotcharoo cookies made with butterscotch pudding mix, peanut butter, and chocolate for a rich, bakery-style treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 1 box instant butterscotch pudding mix 3 oz
  • 1 cup unsalted butter softened
  • 2 large eggs
  • ½ cup creamy peanut butter see FAQs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups all-purpose flour
  • ½ cup butterscotch chips optional
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, sugar, brown sugar, and pudding mix on medium speed for 2 minutes, until light and fluffy.
  3. Beat in the vanilla, eggs, and peanut butter until fully incorporated.
  4. Add baking soda, salt, and flour. Mix just until combined. Do not overmix.
  5. Gently fold in chocolate and butterscotch chips.
  6. Scoop dough into 3-tablespoon balls and refrigerate for 30 minutes to prevent spreading and create a thicker cookie.
  7. Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
  8. Allow cookies to cool on the pan for 5 minutes before transferring to a rack.

Scotcharoo Cookie FAQs

What makes these cookies “Scotcharoo” flavored?

These cookies combine peanut butter, butterscotch, and chocolate — the three signature flavors of classic scotcharoos — in a soft, bakery-style cookie instead of a bar.

Can I use natural peanut butter in these Scotcharoo cookies?

For best results, use creamy, shelf-stable peanut butter. Natural peanut butter tends to separate and can make the dough oily, which may cause the cookies to spread too much and lose their soft, bakery-style texture.

Why is butterscotch pudding mix used in this recipe?

Butterscotch pudding mix adds moisture and a warm, caramel-like flavor that enhances the classic scotcharoo taste while keeping the cookies soft and chewy.

Do these cookies contain Rice Krispies?

No. These cookies skip the cereal so they stay soft and bakery-style, while still delivering the traditional scotcharoo flavor.

Can I use vanilla pudding mix instead of butterscotch?

Yes, but the flavor will be lighter and less caramel-forward. Butterscotch pudding mix gives the cookies their signature scotcharoo taste.

Variations

  • Chocolate Drizzle: Drizzle melted chocolate over the baked cookies for a glossy, bakery-style finish.
  • Chocolate Dipped: After the cookies have cooled, dip half of each cookie into melted chocolate and let it set for a glossy, bakery-style finish with extra chocolate in every bite.
  • Salted Scotcharoo: Sprinkle flaky sea salt over the tops right after baking to balance the sweet butterscotch and chocolate.

Storage & Freezing

  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Dough can be refrigerated for up to 5 days.
  • Dough balls or baked cookies can be frozen for up to 3 months.

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