Butterscotch Pudding Cookies are soft, thick and chewy cookies are loaded with butterscotch chips. They are so easy to make with a box of instant butterscotch pudding mix.
Ingredients:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 package (3.4 ounces or 96g) instant butterscotch pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (about 255g) butterscotch chip
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, instant butterscotch pudding mix, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Butterscotch Chips:
- Fold in the butterscotch chips until evenly distributed throughout the cookie dough.
- Scoop and Bake:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers may still be soft, but they will firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Once the cookies are completely cooled, enjoy your delicious butterscotch pudding cookies!
Feel free to get creative by adding chopped nuts (such as pecans or walnuts) or drizzling with melted butterscotch for extra indulgence. These cookies are sure to be a hit!