I am usually a triple-chocolate cookie kind of girl, but I found myself in a butterscotch cookie mood last night after seeing this recipe on the fabulous food blog Two Peas & Their Pod. What makes these cookies unique is the secret ingredient: pudding! This gives them a lovely moistness and keeps them fresh-tasting for days. {If they manage to last that long!}
This is a quick and easy cookie recipe that makes a few dozen cookies — perfect to take to a Thanksgiving gathering as a sweet alternative to classic chocolate-chip cookies. Or make a batch and send some to a friend, as I did. The pudding helps the cookies stay moist, which makes them a good choice to send through the mail.
butterscotch pudding cookies
(recipe adapted from Two Peas & Their Pod)
– 1 cup unsalted butter, at room temperature
– 3/4 cup brown sugar
– 2 snack-size cups of butterscotch cookies
– 2 large eggs
– 2 tsp vanilla extract
– 1 & 1/2 cups whole wheat flour
– 1 cup white all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1 cup butterscotch chips
– 1 cup semi-sweet chocolate chips {if desired}
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Using a mixer or a whisk, beat together butter and sugars until creamy. Add in butterscotch pudding, eggs, and vanilla extract.
3. In a medium bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Stir in the butterscotch chips and chocolate chips.
5. Drop cookie dough by rounded tablespoons onto prepared baking sheet.
6. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
How are your Thanksgiving plans coming along? I hope you are having a wonderful week!
❤ Dallas
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– Time spent: 40 minutes
– Cost: about $5.00
Day-By-Day Masterpiece 
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