Pudding mix and baking chips make these Butterscotch Cookies soft, chewy, and extra tasty!
It’s been a while since I had time to simply play in the kitchen and bake for fun. I used to post three times a week, but since our third child arrived last June, life has been a balancing act. Recently I carved out a day to try a few recipes I’d been meaning to make, and these butterscotch cookies were at the top of the list.
Before we get into the recipe, I have to mention how gorgeous these cookies look on my new Erickson Woodworks board. I loved the boards I tested at a food photography workshop last summer so much that I ordered more. I’ve been traveling for blog events a lot lately — workshops and conferences — and have enjoyed meeting other food bloggers and learning new techniques, even if the classes weren’t always my favorite.
These cookies are a simple pleasure: the dough includes dry butterscotch pudding mix for extra flavor and chew, and the cookies are filled with butterscotch chips so every bite tastes rich and buttery. If you love butterscotch, these are a must-try. They stay soft and chewy and are easy to make in just a few steps.
Butterscotch Cookies
Ingredients
- ¾ cup (170 g) butter (1½ 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) 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°F (175°C).
- 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 the flour, dry butterscotch pudding mix, baking soda, and salt. Add the dry mixture to the wet ingredients and mix until combined. Stir in the butterscotch chips.
- Scoop about 2 tablespoons of dough and roll into balls. Place on a lightly greased baking sheet about 2 inches apart.
- Bake 10 to 12 minutes. Let cookies rest on the 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
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