The softest and chewiest butterscotch cookies, sweetened with butterscotch pudding and chips. The absolute best!
So, our friends gave us four (maybe five?) bags of butterscotch chips.
Basically, it felt like my birthday.
I can never, ever have enough baking chips. Fact.
And then I got home and thought. What the heck do I use four (maybe five?) bags of butterscotch chips for?
Instantly about five million (give or take a couple) ideas came into my head. So excited.
And then when I started to bake, all I wanted to make were cookies.
But they kind of are. Super original I mean.
These cookies are the softest, lightest, CHEWIEST cookies ever. They are BURSTing with butterscotch flavor and pretty much melt in your mouth.
Or maybe I was just so excited, I forgot to chew.
- 1/2 cup butter, at room temperature (not melted!)
- 1/4 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch pudding mix, dry
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup butterscotch chips
- Preheat the oven to 350 degrees F.
- Cream together the butter and both sugars until creamy or about 2-3 minutes.
- Beat in the egg and vanilla extract.
- In a separate bowl, combine the pudding mix, flour, baking soda, cornstarch, and salt. Stir and then slowly combine the dry and wet ingredients.
- Fold in the butterscotch chips.
- Using a cookie scoop, scoop large bits of dough onto a cookie sheet (refer to picture #2).
- Bake for about 8-10 minutes. By slightly under-baking the cookies, they will remain very soft and chewy. So pull them out slightly under-baked and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack.
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