Indulge in the delightful sweetness of Butterscotch Pudding Cookies—a perfect treat for any time of the day. These cookies boast a rich, buttery flavor enriched with the warm notes of butterscotch, making every bite a heavenly experience. They have a wonderfully soft and chewy texture, with a slightly crisp edge that beckons you to take another. The aroma that fills your kitchen as these cookies bake is simply irresistible, offering a comforting warmth that will remind you of home.

Ideal for cozy family gatherings, holiday parties, or just a cozy evening in, these cookies are sure to please everyone. With the added layer of butterscotch pudding mix, they are incredibly tender and packed with delicious butterscotch chips. Get ready to impress your friends and family with these delectable cookies.

Ingredients

• 1 cup unsalted butter, softened: This adds richness and moisture to the cookies.
• 3/4 cup brown sugar: Brown sugar contributes a deep, molasses-like flavor and enhances chewiness.
• 1/4 cup granulated sugar: Provides sweetness and helps with the cookie’s structure.
• 1 package (3.4 oz) butterscotch pudding mix: Adds flavor and keeps cookies soft and chewy.
• 2 large eggs: Acts as a binding agent and helps create a tender texture.
• 1 teaspoon vanilla extract: Enhances the overall flavor and aroma.
• 2 cups all-purpose flour: The main structure of the cookies, contributing to their chewiness.
• 1 teaspoon baking soda: Helps the cookies rise and achieve a light, fluffy texture.
• 1/2 teaspoon salt: Balances the sweetness and elevates the overall flavor.
• 1 cup butterscotch chips: Adds bursts of butterscotch goodness throughout the cookies.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
3. Add the butterscotch pudding mix, eggs, and vanilla extract, mixing until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
6. Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—that’s okay as they’ll continue to cook while cooling.
9. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies
• Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

• Tips: Ensure that the butter is softened for better creaming with sugars. Always measure flour by spooning it into the measuring cup and leveling it off for accuracy.
• Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze cookies in a single layer, then transfer to a freezer bag for up to 3 months.
• Variations: Add chopped nuts like pecans or walnuts for extra crunch, or substitute half of the butterscotch chips with chocolate chips to create a delicious combination.

FAQ

1. Can I use margarine instead of butter?
   Yes, margarine can be used as a substitute, but the texture and flavor might vary slightly.

2. How can I make these cookies softer?
   Be sure to avoid overmixing the dough and consider slightly underbaking them for a softer texture.

3. Can I use other pudding flavors?
   Yes, feel free to experiment with other flavor mixes, like vanilla or chocolate, for a different taste.

4. What is the best way to freeze cookies?
   Place cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag for storage.

5. How can I tell when the cookies are done?
   Look for lightly golden edges and a slightly soft center, as they will continue to set as they cool.

People Also Ask

1. What makes pudding cookies different from regular cookies?
   Pudding cookies contain pudding mix, which creates a softer, chewier texture.

2. How should I store leftover cookies?
   Store in an airtight container at room temperature or freeze for long-term storage.

3. Can I make the dough ahead of time?
   Yes, you can prepare the dough in advance and chill it in the refrigerator for up to 3 days.

4. What can I substitute for butterscotch chips?
   You can substitute with chocolate chips, white chocolate chips, or even caramel bits.

5. Do I need to chill the dough?
   Chilling is not required but can help for easier handling if the dough is too soft.

6. How long will these cookies last?
   They can last up to 1 week when stored properly at room temperature.

7. Can I double the recipe?
   Yes, this recipe can be easily doubled for larger batches.

8. What should I avoid when making cookies?
   Avoid overmixing the dough and not measuring your ingredients accurately.

Conclusion

You are sure to fall in love with Butterscotch Pudding Cookies, which are perfect for any occasion. Their rich flavor and amazing texture make them a standout treat. I encourage you to try this recipe, share it with family and friends, and enjoy the cozy atmosphere it brings to your home. Happy baking!

Butterscotch Pudding Cookies

Indulge in the delightful sweetness of Butterscotch Pudding Cookies—a perfect treat for any time of the day, with a rich buttery flavor and soft, chewy texture enriched by butterscotch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cookies

• 1 cup unsalted butter, softened Adds richness and moisture to the cookies.
• 3/4 cup brown sugar Contributes a deep, molasses-like flavor and enhances chewiness.
• 1/4 cup granulated sugar Provides sweetness and helps with the cookie's structure.
• 1 package (3.4 oz) butterscotch pudding mix Adds flavor and keeps cookies soft and chewy.
• 2 large eggs Acts as a binding agent and helps create a tender texture.
• 1 teaspoon vanilla extract Enhances the overall flavor and aroma.
• 2 cups all-purpose flour The main structure of the cookies, contributing to their chewiness.
• 1 teaspoon baking soda Helps the cookies rise and achieve a light, fluffy texture.
• 1/2 teaspoon salt Balances the sweetness and elevates the overall flavor.
• 1 cup butterscotch chips Adds bursts of butterscotch goodness throughout the cookies.

See also  The Dreamiest Blackberry Velvet Cake

Method

 

Baking Steps

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
3. Add the butterscotch pudding mix, eggs, and vanilla extract, mixing until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
6. Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—that's okay as they'll continue to cook while cooling.
9. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 100mgSugar: 8g

Notes

Ensure that the butter is softened for better creaming with sugars. Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze cookies in a single layer, then transfer to a freezer bag for up to 3 months. Add chopped nuts or substitute butterscotch chips with chocolate chips for variations.

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