The softest and chewiest butterscotch cookies, sweetened with butterscotch pudding and chips. The absolute best! (Photos updated 1/29/16)
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! It’s a little ridiculous how many bags of baking chips are in my pantry and how many end up in my cart every.single.time I grocery shop. ?
And then I got home and thought, what should I use four (maybe five?) bags of butterscotch chips for? And instead of thinking of something ultra creative, my mind went where it usually does when I think about desserts….cookies!
But they kind of are super original! These cookies are the softest, lightest, CHEWIEST cookies ever. They are bursting with butterscotch flavor and pretty much melt in your mouth. The ingredients that make them softer? First, butterscotch pudding! Second, the cornstarch, and third a little bit less flour. All three contribute to an ultra-soft and chewy cookie. The butterscotch pudding also contributes to the overall butterscotch flavor along with those butterscotch chips of course! This recipe calls for a lot of butterscotch chips because I love every single cookie bite to have a few chips in it. However, if you like them more sparse, start with 1/2 cup of chips and increase from there.
- 1/2 cup butter at room temperature (not melted!)
- 1/4 cup + 2 tablespoons light brown sugar packed
- 1/4 cup white sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch INSTANT pudding mix dry
- 1 and 1//4 cup white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup butterscotch chips
- 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. Cover the dough and chill in the fridge for at least 30 minutes to an hour.
- Preheat the oven to 350 degrees F.
- Roll cookie dough balls that are about 1.4 ounces in size (if you have a food scale). Roll them into tallish balls and place on a cookie sheet prepared with a nonstick cookie liner (or parchment paper).
- Bake for about 10-14 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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