Wow! These Heath Bar Pudding Cookies were a hit! The addition of a butterscotch pudding mix adds an extra chewy element to these unique cookies and also an almost caramel-like flavor that is the perfect complement to the Heath Bar pieces scattered throughout. Everyone raved about these and asked for the recipe. I decided I better get the recipe up ASAP! For another recipe that uses instant butterscotch pudding, try this Overnight Butterscotch Monkey Bread.
When I was about 13, I worked occasionally for a caterer in our community. My sister is really the one who worked for her, but when they needed extra help, they would ask me to come, too. One of my favorite parts about working there was that she almost always had these amazing cookies that had toffee bits in them and a flavor that was completely different than anything I had ever had.
She ordered them in bulk, and they came as frozen dough balls. I’ve been trying to recreate that cookie ever since, and this is the closest I’ve come. Still not a perfect match, but definitely a delicious cookie you are going to want to make again and again! Can’t wait to hear how you like them!
Recipes for Caramel Lovers
- Chocolate Caramel Slice
- Caramel Marshmallow Popcorn
- Rebecca’s Amazing Caramels
- Caramel Corn Puffs
- Crazy Good Caramel Rice Crispies
- Caramel Apple Baked French Toast
STEP-BY-STEP PHOTOS on HOW TO MAKE heath bar pudding cookies
Frequently Asked Questions & Tips for making Heath Bar Pudding Cookies
IF I DON’T HAVE BROWN SUGAR CAN I USE ALL WHITE SUGAR?
Brown sugar is actually an important part of this recipe and makes them extra chewy. If you don’t have any and you still want to try the recipe, you can use all regular granulated sugar and add 1 tbsp of molasses.
CAN I USE REGULAR ROLLED OATS OR DO I HAVE TO USE QUICK OATS?
Quick oats and steel-cut oats work better than regular rolled oats. Rolled oats will still work, but the cookies will be a little flatter and have a different overall look.
Do you recommend using Milk chocolate toffee bits?
This recipe calls for the regular Heath Bar toffee bits, but you can also use the milk chocolate toffee bits. If you like chocolate, they are a good substitution.
Tips:
- Make sure to use instant butterscotch pudding and not the cook and serve pudding.
- Prepare the cookie sheet with cooking spray, parchment paper, or a silicone mat. Otherwise, the Heath Bar bits will stick to the cookie sheet.
- Let the cookies cool down on the cookie sheet for 3-5 minutes before transferring them to a wire cooling rack.
- Store the cookies in an airtight container on the countertop or for up to 3 months in the freezer in an airtight container with the layers separated by wax paper or parchment paper.
BAKER’S TOOLS:
Delicious Caramel Recipes
- 1 cup butter, softened
- ½ cup brown sugar, lightly packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup quick oatmeal
- 1 (3.4 ounce) box of instant butterscotch pudding (must be instant)
- 1 tsp baking soda
- ½ tsp coarse sea salt, scant
- 1½ cups Heath Bar Bits
- Preheat the oven to 350 degrees.
- Prepare two large cookie sheets with cooking spray, silicone mats, or parchment paper. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter and both sugars. Mix for 1-2 minutes or until fluffy.
- Add the eggs and vanilla and mix until well combined.
- Next, in a separate bowl combine the flour, oatmeal, instant pudding mix, baking soda, and salt. Mix well to combine, and then add it to the creamy mixture and mix until totally combined and the dough is formed.
- Pour in the Heath Bar pieces and mix until incorporated.
- Use a 1½ tbsp cookie scoop to scoop out cookies and place them 2 inches apart on the cookie sheet.
- Bake for 8-9 minutes at 350 degrees or until puffy and edges are just barely browning.
- Let cookies stay on the cookie sheet for 3-5 minutes before moving to a cooling rack.
- Store cooled cookies in an airtight container. Cookies can also be frozen in an airtight container if preferred.
- Enjoy!
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