I’ve been seeing a lot of cookie recipes with pudding recently and when I saw this recipe in my inbox one morning, I knew I had to make it right away! A cookout at Oak Mountain State Park this past weekend provided the perfect opportunity! Make these ASAP, you won’t regret it – they are full of flavor and so soft! These cookies definitely fall into the “everything in moderation” category!
Originally from Two Peas and Their Pod
Note: I didn’t need any baking powder, just accidentally included it in the picture
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package butterscotch instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (I used mini because that’s what I had on hand)
- 1 cup white chocolate chips
- 1 cup butterscotch chips
1. Preheat oven to 350 degrees F. Line baking sheet with Silpat or parchment paper.
2. Beat together butter and sugar until creamy.
3. Add in butterscotch pudding mix, eggs, and vanilla extract. Mix until combined.
4. In a medium bowl, whisk together the flour, baking soda, salt, and chips. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slightly golden around the edges and set.
6. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack (or place on paper bags) and cool completely.
The pudding will keep these cookies tasting fresh for several days in an air-tight container. Enjoy!
Thank you, Maria, for another wonderful recipe!