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With two weeks of traveling back and forth to the Midwest and East and West coast, I’m done traveling for a bit until Thanksgiving. I’m thankful for this because I’m kind of tired of all this traveling – NOT because I didn’t have fun – oh boy, I had LOADS of fun on both trips and there’s a special post coming this Friday about my recent trip to Seattle & Portland – but traveling takes a lot out of you and with me being sick these past couple weeks, my body just wants to collapse! Also, when you travel you miss your comfy bed so much. If hotels started to have Tempurpedic beds as a $50 upgrade or something, I’d instantly be sold. That’s the one thing that’s stopping Jason and I from upgrading our full size bed in the master bedroom, we don’t want to fork out $3000 for a king size Tempurpedic – yet. Yes, we sleep on a full size right now. It’s actually not that bad. You learn to give and take the space ;)
Sidenote: have any of you flown one of the newer United planes lately? Although their customer service is as close to crap as it can get, their newer planes are quite nice. The seats feel different and look brand new, and the headrests fold in on two sides so you can lean your head on either side as a headrest when you fall asleep. Also, on both flights to and from Seattle, I was able to watch DirectTV for the entire duration of the flight. Um, Food Network and HGTV for 5 hours?! I felt like I was at home! Haha, it really was awesome. Nothing’s free, of course, it was $7.99 but still, it still beats watching the person next to you snore. I just hope they start putting wifi on these planes. I could get so much work done!
When I saw these cookies from the cookie queen herself a month ago, I knew I had to make them. She even declared them as one of her favorite cookies.
I love butterscotch anything but I was even more intrigued with the pudding in the cookies. I know pudding in most baked goods make them extremely moist, soft, and delicious, but I had never tried it in a cookie before.
Well, these cookies are definitely one of the best cookies I’ve ever made. They’re SO soft and so chewy and moist. I love that the butterscotch flavor is throughout the cookie thanks to the pudding and the chocolate and butterscotch chips are a great addition. Even more surprising is that these cookies aren’t too sweet at all. Jason LOVED them and I must say, I don’t think I’ve ever eaten that many cookies in one sitting before. We took them for lunch every day and by the time the container of these cookies were gone, we were pretty sad. I need to make these again – possibly do holiday cookies with pudding. They’re pure genius! I love how soft they stay even after a few days. Like Maria said, the pudding is money!
Butterscotch Pudding Cookies
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 3.4 ounce (96 g) package of butterscotch pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups (313 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
- Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.
- Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
- Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
- Store in an airtight container for up to 5 days.
Oh my! Everyone, these are truly as delicious as they appear in the picture. They are soft and moist just the way I like my cookies. The chocolate and butterscotch work well together. Lots of flavor. I would highly recommend you making them as you will not be disappointed! Thanks Julie!
YOWZAS! Where to even begin?! I bet these are so insanely chewy and soft and amazing!
They are!! :) Thanks Kelly!
I put pudding in just about everything these days. I love how moist it makes baked goods!
You are in Manhattan now, is that right?
I love it too!! Makes me eat cookies and baked goods way fast! ;) I’m actually in Washington DC!
Traveling does get tiring!
And whenever anyone add pudding and cookies in the name together, it always sounds AWESOME. This is no exception. I have yet to try, I must do so soon.
I haven’t had cookies with pudding in them for so long, but I remember them being seriously ah-mazing. I love the butterscotch twist!
Butterscotch pudding AND butterscotch chips?? I’m drooling! Thanks for sharing the recipe!
PS – I’m also dreaming of a TempurPedic mattress…
These are stunning! Butterscotch is one of my favorite flavors so these will definitely be baking in my kitchen very soon!
Gorgeous pics, and great adaptation of the cookies! Can’t wait to see the holiday version.
I am a huge butterscotch fan!!! Apparently it is in the air because I made a butterscotch pudding cookie a few weeks ago too, but haven’t posted yet. Love that great minds think alike:-) I think I would definitely pay the extra few dollars for the better seats with tv’s…no one likes to listen to snoring for an entire plane ride!!!
I’ve tried those really good cookies, but for my taste I’ll cut in half the butterscotch and chocolate chips. Thanks for this great recipe :)