Soft Butterscotch Chip Pudding Cookies
User Reviews
5
Soft Butterscotch Chip Pudding Cookies
Description
The recipe starts with creaming softened butter and sugars, then mixing in vanilla and an egg for moisture and structure. A dry mix of flour, dry butterscotch pudding mix, and baking powder is blended in, followed by folding in butterscotch chips. The dough is chilled for an hour to improve handling and final texture by preventing excess spread.
Baking at 350°F for 10 to 12 minutes yields cookies with a soft center and lightly set edges. Immediately sprinkling coarse sea salt after baking balances the sweetness and adds texture. Cooling on the baking sheet lets them solidify without becoming hard.
This cookie suits casual snacking or dessert and stores well at room temperature in an airtight container. The pudding mix contributes both flavor and a soft crumb structure, distinguishing these cookies from typical drop cookies.
If the dough seems too crumbly to come together, adding another egg can improve moisture and cohesion without altering the flavor significantly, ensuring smooth preparation.
Ingredients
- ¾ cup butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg (see note)
- 2 cups flour
- 1 small box (3.5 ounces) butterscotch instant pudding mix (dry, not prepared)
- 1 teaspoon baking powder
- 1 bag butterscotch chips
- sea salt coarse
Instructions
- In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
- In a medium bowl whisk together flour, butterscotch pudding mix, and baking powder. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill for 1 hour.
- Preheat oven to 350. Scoop about 2 tablespoons of dough and roll into balls. Place on lightly greased baking sheet at least 2 inches apart for spreading.
- Bake 10-12 minutes. Immediately after removing from the oven, sprinkle cookies with coarse sea salt. Allow to cool completely on baking sheet. store in airtight container at room temperature.
Notes
- If the dough is crumbly, add one extra egg to help it bind.
- Chilling the dough is important to control cookie spreading during baking.
- Sprinkle coarse sea salt immediately after baking for a subtle salty contrast.
- Store cookies in an airtight container at room temperature to maintain softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 47mg | 2% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 33IU | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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