Perfectly Puffy Butterscotch Chocolate Chip Cookies

Name: Perfectly Puffy Butterscotch Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sugar; ¾ cup brown sugar, packed; ½ cup butter, at room temperature; ½ cup Butter Flavor Crisco (stick); 2 eggs; 1 teaspoon vanilla extract; 1 (3 1/2 ounce) package instant butterscotch pudding mix; ½ teaspoon salt; 1 tablespoon baking soda (see note); 3 ½ cups flour; 1 cup semi-sweet chocolate chips; 1 cup butterscotch chips

Servings: persons

¾ cup sugar
¾ cup brown sugar, packed
½ cup butter, at room temperature
½ cup Butter Flavor Crisco (stick)
2 eggs
1 teaspoon vanilla extract
1 (3 1/2 ounce) package instant butterscotch pudding mix
½ teaspoon salt
1 tablespoon baking soda (see note)
3 ½ cups flour
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

1
Preheat oven to 350F.
2
In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy.
3
Beat in the eggs, one at a time, then the vanilla extract.
4
Add pudding mix; stir until incorporated.
5
In a small bowl, whisk together 1 cup of the flour with the baking soda and salt.
6
Blend into the egg mixture.
7
Add additional flour 1/2 to 1 cup at a time until reaching desired consistency.
8
I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
9
Fold in chocolate chips and butterscotch chips.
10
Drop spoonfuls of dough on cookie sheet.
11
(To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.)
12
Bake exactly 10 minutes, rotating cookie sheet halfway through.
13
The cookies may not look done, but that is the trick to keeping them puffy and soft.
14
Let cookies cool on the cookie sheet on top of wire racks for 5 minutes.
15
Remove from cookie sheets and cool completely on the cooling racks.
16
*RECIPE NOTE: Make sure your baking soda has not been opened over 1 month.

1984

kcal

Calories

131

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup sugar, ¾ cup brown sugar, packed, ½ cup butter, at room temperature, ½ cup Butter Flavor Crisco (stick), and more.

Yes, Perfectly Puffy Butterscotch Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!