Butterbeer Pudding Cookies


Butterbeer Pudding Cookies

Tina used to make pudding cookies all the time when she was young. She modified the recipe of her youth and came up with these wizarding world-inspired Butterbeer Pudding Cookies. They are soft, chewy, and delicious.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Desserts
Cuisine Butterbeer
Servings 24 cookies


  • 3/4 cup butter softened
  • 1 cup sugar granulated
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3.5 oz. instant pudding mix butterscotch
  • 2 cups all-purpose flour
  • 1 cup butterscotch chips


  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper and set aside.
  • Beat butter and sugar for 2 minutes with mixer on medium speed.
  • Add in egg, yolk, vanilla extract, baking soda, and salt. Mix until combined, scraping sides of bowl as needed.
  • Beat in pudding mix for about 30 seconds.
  • Add flour, mixing on low until combined.
  • Finally, add chips and mix until distributed.
  • Use a medium-sized cookie scoop to portion cookies. Place cookies onto prepared baking sheet 2″ apart.
  • Bake for 8-10 minutes until cookies are almost set. Overbaking will yield a harder, drier cookie.
  • Allow cookies to cool on baking sheet for about 5 minutes before moving to a wire rack to cool completely.


  • Mixing chips in for too long with cause them to break.
  • Either roll cookies for a neater look or drop the dough right from the scoop for a more natural/rustic look.