Butterscotch Cookies
Pudding mix and baking chips make these Butterscotch Cookies soft, chewy, and extra tasty!
Yields 24 cookies
Ingredients
- ¾ cup (170 g) butter, (1 ½ sticks or 12 Tbsp) softened
- ¾ cup (150 g) brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla
- 1 large egg
- 2 cups (240 g) all-purpose flour, (stir, spoon, & level)
- 3.5 oz (100 g) small box instant butterscotch pudding mix, (dry, not prepared)
- 1 tsp baking soda
- 1 tsp salt
- 12 oz (340 g) bag butterscotch chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Mix in vanilla and egg until smooth.
- In a medium bowl, whisk together flour, dry butterscotch pudding mix, baking soda, and salt. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips.
- Scoop about 2 Tablespoons of dough and roll into balls. Place on lightly greased baking sheet about 2-inches apart.
- Bake 10 to 12 minutes. Allow to rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.
Notes
*Recipe lightly altered from Creme de la Crumb