Soft Butterscotch Pudding Cookies Recipe
soft butterscotch pudding cookies
Better make a double batch of these prize-winning Butterscotch Pudding Cookies - sweet and creamy (thanks to the butterscotch chips), soft and dreamy (thanks to the butterscotch pudding), these cookies are guaranteed crowd pleasers.
soft butterscotch pudding cookies
makes 33-35 cookies
ingredients
- 1 cup butter, softened
- ¾ cup packed brown sugar
- ¼ cup sugar
- 1 (3oz) pouch instant butterscotch pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 cups butterscotch chips
directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In an electric mixer, cream butter, brown sugar and sugar on medium speed. Add butterscotch pudding, mixing to combine. Add eggs one at a time, beating until fluffy. Mix in vanilla extract. On low speed, add the flour, baking soda, salt and butterscotch chips, mixing just until the flour disappears. Do not over mix.
- Drop heaping tablespoons of batter on prepared baking sheet. Flatten cookie batter slightly. Bake 10-12 minutes, until the edges begin to brown. Cool cookies on wire rack.
“Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple.”
