Butterscotch Pudding Cookies. When I saw these cookies from the cookie queen herself a month ago, I knew I had to make them. I love butterscotch anything but I was even more intrigued with the pudding in the cookies. Today we're talking about Butterscotch Pudding cookies, loaded with chunks of apples and white chocolate chips.

My chocolate drawer was getting too full, I couldn't shut it, so I decided to do some cleaning and throw in chocolate chips, white. This butterscotch pudding perfectly captures that brown sugar - butter combo that's so nostalgic and Serve with freshly whipped cream and - if you want to go the distance - butterscotch cookies. These molasses cookies have instant butterscotch pudding which pairs really well with the molasses and spices. You can cook Butterscotch Pudding Cookies using 10 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Butterscotch Pudding Cookies

Prepare 1/2 cup of softened butter.
You need 1/4 cup of brown sugar.
You need 1/4 cup of white sugar.
Prepare 1 of little more than 1/2 of a 3.5 oz package of instant butterscotch pudding mix (use vanilla if you can’t find butterscotch).
You need 1 of egg.
It's 1/2 tsp of vanilla extract.
You need 1 1/8 cup of all-purpose flour.
You need 1/2 tsp of baking soda.
It's 1/4 cup of semi-sweet chocolate chips.
Prepare 1/4 cup of butterscotch chips.

In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. These Butterscotch Pudding Cookies never last long when I make them. So, as I looked through the boxes in my cupboard, I kept coming back to the butterscotch.

Butterscotch Pudding Cookies step by step

Preheat oven to 350 degrees F.
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.
Add the egg and vanilla and mix well..
Add the flour and baking soda and continue mixing..
Stir in the chocolate and butterscotch chips by hand with a large spoon.
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..
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!).
Enjoy, they’re best with a glass of milk! 🙂.
(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!).
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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I absolutely love butterscotch, but I. The pudding makes the cookies so soft and delicious. These cookies are the perfect combination of butterscotch If you have never tried butterscotch chips in your cookies, you need to give it a try. Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks—and much better than store-bought!