White Chocolate Stuffed Butterscotch Cookies — chewy butterscotch pudding cookies with a melty white chocolate center. A packet of butterscotch pudding mix gives these cookies a pronounced butterscotch-caramel flavor and a satisfyingly chewy texture.
After developing the Vanilla Pudding Cookies, I wanted to explore other pudding-flavored cookies. The instant pudding mix elevates both flavor and texture, creating cookies that are rich and chewy without extra fuss.
I’ve used butterscotch pudding mix before in gooey butterscotch cookie bars, a recipe that readers and taste testers love, so I knew the deep, buttery butterscotch profile would work beautifully in cookie form.
This dough is straightforward and forgiving — you don’t even need a hand mixer if you’d rather mix by hand. I chose dark brown sugar here to deepen the caramel notes, but regular brown sugar will also work if that’s what you have on hand.
To make these extra special, each cookie is stuffed with a piece of white chocolate. When baked, the chocolate melts into a warm, gooey center — a delightful surprise in every bite.
Comforting, sweet, and fun to eat, these cookies are perfect for sharing — or for keeping to yourself. They’re an easy showstopper for gatherings, after-school snacks, or a cozy treat with a cup of tea.
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Print Recipe
White Chocolate Stuffed Butterscotch Cookies
Ingredients
- ⅔ Cups Butter, Softened (150g)
- ¾ Cups Dark Brown Sugar (140g)
- ¼ Cup Sugar (50g)
- 1 Large Egg
- 2 tsp Vanilla Extract
- 70 g Butterscotch Pudding Mix (1 Packet)
- 1 and ¾ Cups All-Purpose Flour (215g)
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 16 Pieces White Chocolate
- ½ Cup White Chocolate Chips, (Optional) (90g)
Instructions
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Line a baking tray with baking paper and set aside.
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Beat the softened butter, dark brown sugar and sugar together until light and fluffy.
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Add the egg and vanilla extract and mix until combined.
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Stir in the butterscotch pudding mix, flour, baking soda and baking powder until just combined.
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Fold in white chocolate chips if using.
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Scoop a tablespoon of dough and flatten it into a disk. Place a piece of white chocolate in the center, then wrap the dough around it, adding more dough if needed so the chocolate is completely enclosed.
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Refrigerate the shaped cookies for an hour. Preheat the oven to 180°C (350°F) and bake for 10–15 minutes.
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Note: the cookies will spread while baking. The longer the dough chills, the less they will spread.
Video
Notes
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