butterscotch pudding cookies

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

midnight snack: pancakes!

I don’t know if I had a lighter dinner than usual last night, or if I burned more calories yesterday zipping around campus in the rain, or what … but late last night I found myself feeling hungry. And you know what was calling to me from the pantry? Pancake mix! So I decided to whip up a quick small batch of butterscotch/chocolate-chip pancakes for a special late-night treat.

Here is the recipe I used to make my perfect, sweetly satisfying late-night snack in case you’d like to try it out yourself sometime. If not for a midnight snack, perhaps for breakfast? 😉

chocolatey butterscotch pancakes

– 1 cup pancake mix {I used Aunt Jemima}
– 3/4 cup water
– handful of chocolate chips
– handful of butterscotch chips
– 1 tsp vanilla extract
– 2 tsp cinnamon
– butter for greasing the griddle

1. Stir together ingredients, being careful not to overmix. Batter will be lumpy.

2. Let batter sit for 3-5 minutes. While batter is resting, warm griddle pan on stove over medium-low heat.

3. When griddle is hot, grease pan with a little butter. {I always use butter because it is the way my mom makes pancakes … I love the crispy edges it gives them!}

4. Cook pancakes 4-5 minutes per side, flipping over when the middle starts to bubble.

5. Serve warm, with syrup if desired. {I prefer mine plain, with the chocolate all melty!}

Mmmm … the perfect end to a blustery autumn day. I was so excited to eat them that I completely forgot to take a picture! Sorry about that. I’m sure you can imagine them!

It could be that my pancake craving comes because I’ve been missing my brother Greg an extra lot lately. Pancakes always make me think of him. He is a pancake fiend! He’s coming to visit me in just a couple weeks and I could not be more excited.

What are some of your favorite late-night foods?

-Dallas

You might also enjoy:

strawberry & chocolate-chip pancakes
midnight stroll around the neighborhood
chocolate, strawberry & coconut cookies