If you are a butterscotch lover, today is the day you give these butterscotch chocolate pudding cookies a chance! These soft and chewy chocolate pudding cookies with butterscotch chips are sure to satisfy your sweet tooth. We start them with a box of instant chocolate pudding mix. Try these cookies for a nice change to traditional chocolate chip cookies.
I’m going to be honest and just say up front that I’m not usually a butterscotch lover. Very few times in my life have I tried butterscotch and enjoyed it. I may have had a few of those butterscotch candies in the yellow wrappers a few times in childhood.
Nor do I really care much for soft cookies. I’m more of a crunch on the edges kind of person. But I’m surrounded by people who enjoy butterscotch. And sometimes we do things for the folks we love!
Ingredients
- All purpose flour
- Baking soda
- Salt
- Salted butter
- Brown sugar
- Granulated sugar
- Instant chocolate pudding mix
- Eggs
- Vanilla
- Butterscotch chips
The Flavors of Butterscotch and Chocolate Together
Chocolate and butterscotch are a heavenly pair when it comes to flavor combinations. The creamy and somewhat earthy flavor of butterscotch perfectly complements the deep rich taste of chocolate. When combined, these two flavors create a decadent and delicious treat that is hard to resist. Adding butterscotch to the chocolate pudding of these chocolate pudding cookies batter produces a flavor explosion!
Using Instant Pudding in the Cookie Mix for Chocolate Pudding Cookies
If you’ve never made a chocolate pudding cookies recipe, now is your chance with these butterscotch chocolate pudding cookies! Using instant pudding mix in your chocolate pudding cookies adds an extra layer of flavor and texture to cookies. The pudding helps produce cookies that are soft and chewy. The pudding mix acts as a binding agent which helps hold the batter together.
Making Butterscotch Chocolate Pudding Cookies
Kids enjoy helping with these butterscotch chocolate pudding cookies. Since these are roll and drop cookies, even young kids have an opportunity to help.
You will prepare this recipe as you would most other drop and roll cookie mix.
You will start with flour, baking soda, and salt in a small mixing bowl. Separately, in an electric mixer bowl, add the pudding mix, vanilla, and eggs, and beat until well incorporated. Slowly, add the dry ingredients into the wet ingredients and mix until combined. Finally, you will gently add in the butterscotch chips.
To prepare the cookie dough for the preheated oven, you will grease cookie sheets or line with parchment paper. Next, make even-sized balls and drop them in a consistent pattern onto the prepared cookie sheets.
The last step is to bake the cookies for 10-12 minutes. I prefer my cookies more on the 12-minute side!
Chocolate Butterscotch Cookies
Ingredients
- 2¼ cup All-purpose flour carefully measured
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Salted butter softened
- ¾ cup Brown sugar packed
- ¼ cup Granulated sugar
- 3.4 oz Instant chocolate pudding mix Small box
- 2 Eggs
- 1½ tsp Vanilla
- 2 cups Butterscotch chips
Instructions
- Preheat your oven to 350℉. Line baking sheet with parchment paper and set to the side.
- In a bowl, whisk together flour, baking soda and salt and set aside.
- Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
- Once combined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start. After about 1 minute, turn the mixer on high and mix until combined.
- Add butterscotch chips and stir with a rubber spatula until mixed thoroughly.
- Using a medium cookie scoop, place scoops of dough a few inches apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top.
- Allow cookies to cool on the baking sheet for five minutes and then transfer to a baking rack to cool completely.
Nutrition
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