Butterscotch Pudding Cookies
Pudding in the batter makes these butterscotch pudding cookies super moist and delicious!
Servings: 3 dozen
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 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.1 cup unsalted butter, 3/4 cup dark brown sugar, 1/4 cup granulated sugar, 3.4 ounce package of butterscotch pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- In a medium bowl, whisk together flour, baking soda, and salt.2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.1 cup semi-sweet chocolate chips, 1 cup butterscotch chips
- 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.
Notes
Source: from Two Peas and Their Pod
Nutrition
Serving: 2 cookies | Calories: 340 kcal | Carbohydrates: 40 g | Protein: 2 g | Fat: 18 g | Fiber: 1 g | Sugar: 26 g
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