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Butterscotch White Chocolate Chip Pudding Cookies

Butterscotch White Chocolate Chip Pudding Cookies

I first made pudding cookies last year and they were a big hit with my kids. For last week’s school lunch treat, I made these butterscotch white chocolate chip pudding cookies. These cookies have a cake-like texture and they remain quite soft, days after baking them if kept in an airtight container. I am more of a soft center / crisp edge cookie lover but my kids love pudding cookies. At first, I was going to do plain butterscotch pudding cookies but at the last minute, I decided to add some white chocolate chips too. My kids thought these cookies were “super tasty” and really loved that they had both butterscotch and white chocolate chips in them.

Butterscotch White Chocolate Chip Pudding Cookies

How to Make Butterscotch White Chocolate Chip Pudding Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine together the flour, butterscotch pudding mix, and baking soda together in a small bowl.

Beat butter in a large bowl with a hand mixer until creamy. Add the brown sugar and eggs. Gradually add in flour mixture and mix with a rubber spatula until just combined. Add most of the butterscotch chips and white chocolate chips then mix. Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet. Add a few of the remaining butterscotch chips and white chocolate chips to the top of each cookie.

Butterscotch White Chocolate Chip Pudding Cookies

Place into the oven and bake for 10 minutes, or until set. Cool on baking sheet for 2 to 3 minutes; remove to wire racks to cool completely. Serve with ice-cold milk & enjoy.

Butterscotch White Chocolate Chip Pudding Cookies

 

Butterscotch White Chocolate Chip Pudding Cookies

 

Yield: 18-20 cookies (Depending on size) 

Total Time: 10 minutes +/-

Ingredients:

1 cup of flour
1 tsp baking soda
1 package (4 serving size) butterscotch pudding
1/2 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup butterscotch chips, divided
1 cup white chocolate chips, divided

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine together the flour, butterscotch pudding mix, and baking soda together in a small bowl.

Beat butter in a large bowl with a hand mixer until creamy. Add the brown sugar and eggs. Gradually add in flour mixture and mix with a rubber spatula until just combined. Add most of the butterscotch chips and white chocolate chips then mix. Drop dough by rounded spoonfuls 2 inches apart onto the prepared baking sheet. Add a few of the remaining butterscotch chips and white chocolate chips to the top of each cookie.

Place into the oven and bake for 10 minutes, or until set. Cool on baking sheet for 2 to 3 minutes; remove to wire racks to cool completely. Serve with ice cold-milk & enjoy

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. You always come up with innovative twists on classics, and your pudding cookies are no exception. I need to remember this in a couple of months, after I force my dearly beloved to lose 5 pounds (ha, ha…he’s a terrible dieter) (or more). (That’s not to say I couldn’t stand to lose 5 or 10, but at least I stick to it when I decide to diet).

  2. I bet these were a big hit. I haven’t tried making cookies with a pudding mix. That goes on my to do list. My husband would love these. He is the one with the sweet tooth.

  3. Pudding cookies seriously have the BEST texture! Love the sound of these.

  4. as flavor pairings go, for my money, you can’t do much better than white chocolate and butterscotch. these are fantastic cookies.