Butterscotch Pudding Cookies

Who would think… you can make cookies from pudding mix!

These cookies are so super easy, and always come out incredible chewy and soft…every time! The cream cheese adds just a slightly different flavour than you would normally get from your standard cookie recipe. In saying that, make sure that your dough is mixed properly and that all of the ingredients are completely combined!

For the photos, I chose not to show the optional butterscotch icing…however, I have included it in the recipe! If you really, really, love butterscotch than I would definitely recommend it!

Butterscotch Pudding Cookies


2 1/4 cup all purpose flour

1 96g package of instant butterscotch pudding mix

1 tsp baking powder

1 cup unsalted butter, room temperature

1 250g package of cream cheese, room temperature (you may use light cream cheese if you want)

3/4 cup granulated sugar

1/4 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

1 cup white chocolate or butterscotch chips (or both!)

Butterscotch Glaze Icing (Optional):

1/4 cup butter, melted

1 cup icing sugar

1/2 cup brown sugar

1 tsp vanilla extract

2-4 tbsp milk



  1. In a large bowl, whisk together flour, pudding mix, and baking powder. Set aside.
  2. In a separate bowl, using a hand mixer on medium, cream together butter, cream cheese, and sugars.
  3. Add the egg and the vanilla, continuing to mix with the hand mixer on a low speed until combined.
  4. Add the dry ingredients to the wet ingredients, mixing until all ingredients are just combined.
  5. Fold in the white/butterscotch chips, being careful not to over mix.
  6.  Refrigerate dough for roughly half an hour (if you have the time!).
  7. Heat oven to 350°F.
  8. Roll dough into 1 inch balls and place on lightly greased (or lined) baking sheet, roughly 2 inches apart.
  9. Bake for 10-12 minutes. Remove from oven and allow to cool.
  10. For the icing, combine melted butter, icing sugar, brown sugar, and vanilla in a small bowl. Add milk in one tbsp at a time, mixing between each tbsp until desired consistency is reached (so stop at 2 tbsp if your mixture appears correct, or continue to add more if not)
  11. Drizzle icing onto cookies once they have completely cooled.


Recipe adapted from Real House Moms


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