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Cashew Butterscotch Pudding Cookies NEED to happen in your kitchen. You won’t be sorry.

These are seriously the BEST COOKIE I’ve had in a really, really long time.

I’m going to go out on a limb and say they’re one of the best cookies I’ve ever made.

Butterscotch Pudding Cookies stacked on a blue towel

Things I hate about social media:

  • It forces you to be on all. the. time.
  • You have no excuse not to answer when someone messages or tweets you at all hours because you get an alert on your phone, your computer, your iPad, and your Kindle all within 30 seconds of each other.
  • Before you could be anonymous. Now there is no such thing as privacy. While I don’t care baring my life for all to see (obviously) it’s second nature to put it all out there. Also, you can’t control what everyone else posts. That horrible photo of you at the prom in 1994? Next week’s #tbt from your BFF.
  • It makes you doubt your self-worth. Only 10 likes? What?
  • Instead of not knowing about all the parties your friends (or your kids’ friends) don’t invite you too, you get a front row seat to their social media photo bombing.
  • Your family gets annoyed with you because you can’t. stop. all. the. instagraming. Which is why I like to eat with food bloggers.

The reason I love social media:

  • I love e-cards, cats, and catching up with people I don’t get to see in real life.
  • I love seeing what everyone is eating. And where I should go on my next vacay.
  • I’m addicted to it and I can’t possibly NOT want to use it.
  • I’m narcissistic. Obviously.

The only thing these cookies have in common with social media is that they are on G+ as we speak, will be on Twitter in 3 hours, on Facebook in 12, and on Instagram as soon as I get to the gym.

I’m going to say it again: possibly the best cookies I’ve ever made. (And I’ve made a lot of cookies!) They’re even tied with these.

butterscotch pudding cookies stacked on blue paper

Last week Averie posted Peanut Butter Butterscotch Bars and immediately my mouth was watering for butterscotch.

I’m sure I’ve told you this before, but when I was a kid I hated butterscotch. My mom used to put a whole pack of butterscotch chips in rice krispie treats and it would just RUIN them.

I don’t know what was wrong with me. My mom should have taken me to the doctor or something. Because butterscotch is thebombdotcom.

{#sorrynotsorry I had to go there. I’ve been wanting to say that for weeks now.}

These cookies are just bursting with butterscotch flavor. I mean, they’re butterscotch pudding cookies. It’s pretty much the only flavor in there, so if you love butterscotch, it’ll be a match made in heaven.

 Butterscotch Pudding Cookies stacked with a bite taken out of one

I started the cookies with melted butter and used only brown sugar. Homemade butterscotch starts that way too – with brown sugar and butter. So, in essence, these cookies are butterscotch to the core.

Added into the batter is a small box of instant butterscotch pudding mix (the dry stuff, not the actual pudding). You just mix it into the batter and the result is a super soft cookie that stays soft for days. It’s why I love pudding cookies so darn much!

Then, because double butterscotch isn’t good enough, I added a cup of butterscotch chips to the batter, along with some chopped cashews. Now, I know that cashews are uber expensive, but they go SO well with the butterscotch flavor. They’re rich and salty and are the perfect complement. I suggest buying them at Trader Joe’s, if you have one, because they’re cheaper than at the grocery store. Or, if you have a grocery store that sells in bulk bins (like Winco or Whole Foods) buy just a cup, because that’s all you need.

In a pinch, you can substitute peanuts. That would be amazing too – peanut butter and butterscotch are BFFs.

This dough needs to be chilled for at least 30 minutes. I like to scoop out my cookie dough balls and place them on my prepared cookie sheets and chill those for about 30 minutes. One, they chill faster that way, and two, they’re easier to scoop while the dough is warm.

Don’t skip the chilling step – even though you’ll be tempted. Starting with melted butter gives the cookies a richer butterscotch flavor, but that melted butter needs to firm back up or you’ll get flat cookies.

I don’t like flat cookies, yo.

I slightly underbake these cookies for 11-12 minutes and they’re gooey and perfect, as you can see. They’re soft and full of butterscotch flavor.

It’s like I always say: Mom is always right.

 Butterscotch Pudding Cookies stacked on a blue towel with cashews all around the cookies

Cashew Butterscotch Pudding Cookies are an easy pudding cookie recipe made with butterscotch pudding and cashews. They have amazing flavor and stay soft for days!

See you on Facebook. Heck I’m on there right now. Something just dinged…

Butterscotch Pudding Cookies stacked on a blue towel

Cashew Butterscotch Pudding Cookies

5 from 2 votes
Butterscotch in every bite! These cookies are made with melted butter and only brown sugar, butterscotch pudding mix, and are filled with butterscotch chips and cashews.
Yield 24


  • 1/2 cup unsalted butter melted
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 box 3.4 ounces Instant Butterscotch Pudding Mix (not sugar-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/3 cups Butterscotch chips divided
  • 1/2 cup chopped cashews or peanuts
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  • **This recipe requires chilling, so prepare for that.**
  • In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream melted butter and sugar. Mix in vanilla and egg until smooth. Mix in pudding mix (just the powdery mix, not actual pudding). Mix in salt, baking soda, and then flour, mixing until well blended. Let the dough sit for 5 minutes, then stir in 1 cup of butterscotch chips and nuts.
  • Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto 2 cookie sheets that have been lined with silpat baking mats or parchment paper. Press a few of the remaining butterscotch chips onto the top each cookie. (You can do the same with extra cashews if you wish.) The pressing on top just makes them prettier, but is not necessary. Slightly press the balls down with the palm of your hand - very gently. Chill for at least 30 minutes.
  • Preheat oven to 350°F. Bake for 11-14 minutes, until the edges lose their sheen. I like them a little under done at about 11-12 minutes, but if you like your cookies more done, cooke them a few minutes longer.
Nutritional information not guaranteed to be accurate

Salted Butterscotch Fudge

Butterscotch Pecan Magic Bars

Skinnier Butterscotch Pudding Cookies

Sweets from friends:
Black Bottom Butterscotch Cookies by Something Swanky
Chocolate Butterscotch Cookies by Diethood
Brown Sugar Butterscotch Cookies by Two Peas and Their Pod


Last Updated on February 26, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Just made these. I used honey roasted cashews because I spied them at the grocery store and thought they would be divine. These cookies are wonderful. A good change of pace from chocolate chip. You are my favorite food blogger. 

    1. Thank you Loni! I love the idea of using honey roasted. That sounds AMAZING. And I know, cookies are normally so chocolatey, which I love, and these are a great break from that!

  2. I have been following and using several of your cookie recipes, but you have done it with these. My husband and son have asked for these over and over since I first showed them the recipe. A big Thank You for opening some new doors in our home.


  3. These are so yummy and a great change from the normal chocolate chip (although those are always welcome with me too). I just made these for Father’s Day and I know my dad is going to love them!