Butterscotch Pudding Cookies

Name: Butterscotch Pudding Cookies
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup softened butter; 1/4 cup brown sugar; 1/4 cup white sugar; 1 little more than 1/2 of a 3.5 oz package of instant butterscotch pudding mix (use vanilla if you can’t find butterscotch); 1 egg; 1/2 tsp vanilla extract; 1 1/8 cup all-purpose flour; 1/2 tsp baking soda; 1/4 cup semi-sweet chocolate chips; 1/4 cup butterscotch chips

Meals with the Massaros @cook_19007812

For some reason pizza and chocolate chip cookies seem to go together? Every fast food pizza chain always has chocolate chip cookie related desserts. Why not celebrate eating bread by eating MORE bread!!

And we’re always down for more bread.

So that is why we chose to make some chocolate-chip cookies to eat after our pizza this week. But not just any standard chocolate-chip cookies, we added a nice lil’ twist to it by adding butterscotch chips and pudding into the mix!

Growing up, my (Cara) grandma would sometimes add butterscotch chips to her chocolate chip cookies, and I always loooveedd them. If you’re under 40 and you’re scared of butterscotch because it seems like a “weird, old people flavor” similar to black licorice, DON’T be. Black licorice is horrible, let’s be real, but butterscotch is truly heaven-sent.

And last year I found out that adding instant pudding mix to your cookie dough not only incorporates extra flavor, but it basically guarantees that your cookies will be soft and chewy, if you’re into that type of cookie… which we totally are.

And we’re always down for more bread.

Meals with the Massaros @cook_19007812

And we’re always down for more bread.

Saved

Ingredients

4 servings

1/2 cupsoftened butter
1/4 cupbrown sugar
1/4 cupwhite sugar
1little more than 1/2 of a 3.5 oz package of instant butterscotch pudding mix (use vanilla if you can’t find butterscotch)
1egg
1/2 tspvanilla extract
1 1/8 cupall-purpose flour
1/2 tspbaking soda
1/4 cupsemi-sweet chocolate chips
1/4 cupbutterscotch chips

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Steps

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Preheat oven to 350 degrees F
2

Using a hand mixer, cream together the softened butter and sugars in a large mixing bowl. Add the pudding mix and continue mixing until well blended
3

Add the egg and vanilla and mix well.
4

Add the flour and baking soda and continue mixing.
5

Stir in the chocolate and butterscotch chips by hand with a large spoon
6

Using a cookie scoop or spoon, scoop out even amounts of cookie dough and roll them into a ball. Place cookies on a lightly greased sheet pan, or if you have a silicone baking sheet, place your cookies on that.
7

Place your cookies into the oven for 10 minutes, or until edges are golden brown. (NOTE: We had to put ours back in for an extra 4 minutes!)
8

Enjoy, they’re best with a glass of milk! 🙂
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(TIP: For any beginners, cookies will still be soft and doughy looking while they are still hot. The only way to determine their done-ness is by color. Tan edges are a good stopping point, the darker tan they get, the crispier they will be when they cool down!)
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NOTE: This is a half recipe, we did not want to make, like, 25 cookies since we weren’t going to share them outside of our house. This recipe made 10 cookies which was more than enough for us. Double this recipe if you want a full batch of cookies (20-25, depending on size).
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