Butterscotch Chip Cookies with Pudding
Butterscotch Chip Cookies are filled with the rich, caramel-like butterscotch flavor by using creamy butterscotch chips as well as instant butterscotch pudding to make a fool-proof, chewy cookie treat that everyone will love!
Servings: 16
Ingredients
- 1 cup Butter Softened
- ¼ cup Granulated Sugar 50g
- ¾ cup Brown Sugar 160g
- 2 Eggs Large
- 2¼ cups All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 ounces Butterscotch Pudding 3.4 ounce box Instant Pudding
- 1 teaspoon Vanilla Extract
- 2 cups Butterscotch Chips or 1 cup White Chocolate and 1 cup Butterscotch Chips
Instructions
- Using a large bowl or stand mixer, combine softened Butter, Granulated White Sugar, and cream for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes until light and fluffy.
- In a separate medium bowl, mix the Flour, Baking Soda, Salt, and the Butterscotch Instant Pudding Mix together.
- Gradually add the dry ingredients to the wet ingredients a little bit at a time, making sure everything is combined properly before adding more. Mix the flour mixture into the dough until it is fully combined.
- Hand-stir the Butterscotch Chips into the cookie dough mixture. Reserve ⅓ cup of the Butterscotch Chips to press on top of baked cookies as garnish.
- Allow the cookie dough to chill for 25-30 minutes in the refrigerator.
- Scoop cookie dough balls onto a cookie sheet that is well greased or lined with parchment paper, using a medium cookie scoop (size #24, about 3 tablespoons).
- Preheat the oven to 350 degrees. Bake cookies for 9-11 minutes.
- The cookies will have crisp edges that are a light golden brown color and the center will be set when they are done.
- Remove the freshly baked cookies from the oven and garnish with additional chips immediately.
- Allow the cookies to cool on the pan for a couple of minutes before moving them onto a wire rack to cool completely.
Notes
Storage
- Store: Store cookies, once they have fully cooled to room temperature, in an airtight container or Ziploc bag for up to a week on the counter. These butterscotch chip cookies are best enjoyed within 2–3 days of being freshly baked.
- Freeze: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together. You can also choose to freeze the cookie dough balls to have freshly baked Butterscotch Chip Cookies any time you want. To do this, flash-freeze your cookie dough balls on a baking tray and then store them in a freezer bag in the freezer for up to 3 months. Bake them from frozen whenever you want a tasty treat, adding an extra minute or two to the baking time.
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