Butterscotch pudding cookies…made with dry, instant butterscotch pudding mix and butterscotch chips. Adding the dry pudding mix makes these cookies super soft and helps to prevent them from spreading.
Butterscotch Pudding Cookies
Print RecipeIngredients
- 12 tablespoons unsalted butter, room temperature
- 1 cup white, granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 3 cups all-purpose flour
- 1 (3.4 oz) package butterscotch flavored dry, instant pudding mix (do not make the actual pudding)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1-1/2 cups butterscotch chips
Instructions
Preheat oven to 350-degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add both sugars to the butter and beat until light and fluffy. Scrape the sides of the bowl down as needed. Add the egg and vanilla extract into the sugar mixture and beat until batter is well mixed. Turn the mixer to low speed and slowly add the flour, DRY instant pudding mix, nutmeg, baking soda, baking powder and salt. Mix until combined. Stir in butterscotch chips by hand.
Using a standard cookie scoop, scoop cookie dough balls onto prepared baking sheets.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 11-12 minutes. Remove cookies from oven and let cookies set on cookie sheet for 10-minutes, then transfer to a wire rack to cool.
Notes
Store at room temperature in an airtight container. Cookies stay fresh for several days.
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