Saturday, September 22, 2012

Triple Chocolate Butterscotch Cookies

So I stumbled onto this recipe a couple of weeks ago and knew I had to try it out. These are pudding cookies, which basically means you dump a package of Jello Instant Pudding into your cookie dough and it comes out moist and flavorful! These may be a little bit of an overload for anyone who's not a big fan of butterscotch (not a problem for me, I must of eaten three cookies worth of raw dough) but don't worry, more pudding cookie recipes are coming your way. Did you know they make pumpkin spice and gingerbread jello pudding flavors?!

Adapted from Two Peas in Their Pod
2.5c Flour
3/4c Brown Sugar
3/4c Sugar
1pkg Butterscotch Instant Pudding Mix 
1tsp Baking Soda
1/2tsp Salt
1c Butter (softened)
2 Eggs
1tsp Vanilla
1c Butterscotch Chips
1c White Chocolate Chips
1/2c Mini Chocolate Chips

OVEN: 350F
BAKE: 10-13min
YIELD: ~3 dozen

1. In a standing mixer, combine butter and sugars until smooth. 

2. Mix in the butterscotch pudding mix, vanilla, and eggs. 

3. Add in the baking soda and salt. Slowly add in the flour by quarter-cup or half-cup portions.

4. With a sturdy spoon or spatula, mix in the three types of chips. (Note: if you want a chunkier cookie, mix in more! I made these for a father that is not a big fan of regular chocolate, so my recipe uses very little)

5. On a cookie sheet lined with parchment paper, roll into 1-inch balls and place about 1.5 inches apart. These won't spread out too much. These cookies are already a brownish color because of the butterscotch, so watch for the tale-tell signs of browning right at the bottom edges of the cookie to know when to pull them out of the oven. 

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