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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.