Triple Chocolate Butterscotch Pudding Cookies

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

Ingredients

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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

Directions

1. Preheat oven to 350 degrees F. Line baking sheet with Silpat or parchment paper.

2. Beat together butter and sugar until creamy.

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3. Add in butterscotch pudding mix, eggs, and vanilla extract. Mix until combined.

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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.

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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.

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The pudding will keep these cookies tasting fresh for several days in an air-tight container. Enjoy!

Thank you, Maria, for another wonderful recipe!

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