Butterscotch Pudding Cookies

DSC_1046x900Mmmmm butterscotch. Butterscotch is amazing, right? The butterscotch dilly bars are the best. Those little butterscotch disk candies are addicting. And let’s be real, I could (and do) eat butterscotch morsels right out of the bag. These cookies were great because they were soft (thanks, pudding!), butterscotch-y, and a little salty — thanks to the much-needed addition of a sea salt.

And before someone comments (because I know it’ll happen), I will say this: these are SWEET cookies. That is the very nature of butterscotch, ladies and gents. So if SWEETNESS isn’t your jam, move on to a different cookie. :)

Butterscotch Pudding Cookies
Recipe source: Creme de la Crumb
Print Recipe

3/4 cup butter (one and a half sticks), softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
1 small (3.5 ounces) box instant butterscotch pudding mix (dry, not prepared)
1 teaspoon baking soda
1 bag butterscotch chips
Coarse sea salt

1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
2. In a medium bowl whisk together flour, butterscotch pudding mix, and baking soda. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill 1 hour.
3. 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.
4. 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.

Your email is never published or shared. Required fields are marked *

*

*