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Butterscotch Pudding Cookies

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Butterscotch Pudding Cookies- Soft and chewy cookies made with a standard cake mix and instant pudding mix. The butterscotch flavor is just right for fall!

Butterscotch Pudding Cookies- Big Green House

Ingredients Needed:

  • Vanilla cake mix
  • Eggs
  • Butterscotch instant pudding mix
  • Butter
  • Butterscotch baking chips

Cake Mix: This will actually work with any flavor cake mix, so, you can pick any flavor you wish. Just be sure to stick with a standard size box ( 15-18 oz) to work with the ingredients listed.

Pudding Mix: Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need. Like the cake mix, any flavor will work, as long as the box size is the same as noted in the recipe.

Butterscotch Baking Chips: These are located in the same area as regular chocolate chips in your grocery store. If you can’t locate them, check out the recipe card.

Candy Corn? I tossed a few candy corn in the batter for a bit of fall fun. These are totally optional. As you can tell from the pics, they do melt a bit when baked. So, don’t use too many.

Butterscotch Pudding Cookies- Big Green House

How to Make:

  • First, make the batter. If it seems thick, that’s OK…it’s suppose to be.
  • Once the batter is made, scoop about a tablespoon of dough and roll it into a ball. Place on your prepared baking sheet. Repeat with the remaining dough.
  • Bake them up.
  • Once done, let them sit for about 5 minutes before removing from the baking sheets. Then, remove and let the cool on wire rack.

Storage: Keep any leftover cookies in a covered container. Refrigerating them is not necessary. If desired, you can freeze these for future use. Simply keep them in a covered freezer safe container or storage bag. Use with 2-3 months.

More Cake Mix Recipes to Try:

Yield: approx 18 cookies

Butterscotch Pudding Cookies

Butterscotch Pudding Cookies- Big Green House

Butterscotch Pudding Cookies- Soft and chewy cookies made with a standard cake mix and instant pudding mix. The butterscotch flavor is just right for fall!

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 45 minutes


  • 1 box, vanilla cake mix
  • 3.4 oz dry instant butterscotch pudding mix
  • 1/2 cup ( 1 stick ) butter, melted
  • 2 eggs
  • 1/2 cup butterscotch baking chips
  • 1/4 cup candy corn, optional 


  1. Preheat oven to 350 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
  2. In a mixing bowl, beat dry cake mix, dry pudding mix with eggs and melted butter until fully combined.
  3. Stir in butterscotch chips and if desired, candy corn.
  4. Scoop approx 1 TBSP of dough, roll into a ball and place on cookie sheet. Repeat with remaining dough.
  5. Bake for 10-12 minutes. Let cookies sit for 5 minutes, then, remove from baking sheet and cool completely on wire rack.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 166Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 261mgCarbohydrates: 34gFiber: 0gSugar: 20gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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  1. First of all, your Butterscotch Pudding Cookies photo is gorgeous and made me want to eat the cookies off the page! Second, my grandmother always kept candy corn in a particular little drawer. When I’d visit her, I would go straight to the little drawer for candy corn. I try to stick to sugar-free desserts. But I have to make these cookies!

  2. Miz Helen says:

    We are featuring your awesome post on Full Plate Thursday, 558 this week! Thanks so much for sharing your talent with us and we hope you will come back soon!
    Miz Helen

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