While butterscotch isn't exactly my favorite flavor, these Butterscotch Pudding Cookies are probably one of my favorite. They are so flavorful, soft, and pretty darn delicious.
I love the addition of pudding mix to the cookie dough. It really makes a difference not only in the flavor, but the texture too. The pudding mix makes them so soft and they actually stay fresh for days, well.....if you can keep them away from sneaky little (and big) hands. :)
Butterscotch Pudding Cookies
Recipe from Two Peas and their Pod
1 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) pkg butterscotch instant pudding mix
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag butterscotch chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silicone baking mat and set aside.
In the large bowl of an electric mixer, beat together the butter, brown sugar, and granulated sugar until creamy. Next, add in the butterscotch pudding mix, eggs, and vanilla extract. In a medium mixing bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the butterscotch chips.
Drop the cookie dough onto the prepared baking sheets using a cookie scoop or by rounded tablespoons. Bake for 9-11 minutes, or until slightly golden around the edges. Let the cookies cool on the cookie sheet for about 2-3 minutes and then transfer to a wire rack to cool completely.