As soon as I accidentally created this recipe and tasted it, I knew it was a winner. This recipe is a favorite amongst family members, teammates, and friends. Chewy yet soft yet crispy all wrapped into a sweet buttery cookie flavor?! YES PLEASE! These cookies aren’t very time consuming, difficult, or easy to mess up... so long as you follow the recipe. Cookie chemistry is hard to get right based on personal preference, but these butterscotch cookies taste great no matter how they turn out! Let’s get baking!
Ingredients:
• 1/2 cup butter, melted • 1 packet instant butterscotch pudding
• 1 1/2 cups butterscotch chips
• 1 tsp vanilla
• 1 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp baking soda
• 1 cup all purpose flour
• 1 egg
Directions:
preheat oven to 350 Fahrenheit
in a medium bowl, melt the butter. Add your sugar and whisk well until very well combined.
Add in your eggs and vanilla, stir to combine, making sure everything is smooth and well mixed.
Fold in the flour, baking powder, instant pudding, and baking chips.
Refrigerate for 20 minutes
scoop out onto baking pans lined with parchment paper (makes approximately 24 small or 12 large cookies). Bake for 8-10 minute.
Enjoy!!! Best served with milk (:
Recipe Tips + Notes:
Storage: Freeze for up to 6 months, or store in an airtight container at room temperature for up to 10 days!
The longer you refrigerate the dough, the more flavorful and more spreadable your cookies will be!
White chocolate chips are a great replacement to butterscotch chips if you do not have any, because the white chocolate will soak up some of the butterscotch flavor from the dough.
If you're feeling fancy, try browning your butter first for an extra butterscotch flavor boost!
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