I have made a variation of these butterscotch pudding cookies more times that I can count in the past year. They always turn out perfectly soft and chewy. Like I have mentioned in the past, I am a big fan of soft cookies. Soft cookies > crispy cookies for life. So when it came time to bake cookies for a 90th birthday party last weekend, I once again turned to these butterscotch pudding cookies. And once again they did not disappoint.
These cookies really do taste like butterscotch pudding- the flavor is spot on! I added butterscotch chips to the cookie batter for extra butterscotch flavor. I also added chocolate chips for a little bit of color and because chocolate is always a good idea. So, have you made a batch of pudding cookies yet? If not, you really should give them a try!
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 package butterscotch instant pudding mix
- 2 large eggs
- 1 tsp vanilla
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- Using a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the butterscotch pudding mix and continue to mix until incorporated. Add the eggs, one at at time, and mix until combined after each addition. Add the vanilla extract.
- In a large bowl, whisk together the flour, baking soda and salt until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until fully incorporated. Turn off the mixer. Add the chocolate chips and the butterscotch chips. Mix with a spatula until just combined.
- Using a medium-sized scoop, scoop cookie dough onto prepared baking sheets. Baked for 12-15 minutes or until golden brown around the edges. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Source: Recipe adapted from Two Peas and Their Pod