Butterscotch Pudding Cookies
Butterscotch Pudding Cookies might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 162 calories. This recipe serves 36. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Many people made this recipe, and 188 would say it hit the spot. This recipe from Table for Two Blog requires granulated sugar, baking soda, salt, and semi sweet chocolate chips. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. If you like this recipe, take a look at these similar recipes: Butterscotch Pudding Cookies, Butterscotch Pudding Cookies, and Butterscotch M&M Pudding Cookies.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
2½ cups all purpose flour
1 tsp. baking soda
1 cup butterscotch chips
1 (3.4 oz.) package of butterscotch pudding mix
¾ cup dark brown sugar
2 large eggs
¼ cup granulated sugar
½ tsp. salt
1 cup semi-sweet chocolate chips
1 cup unsalted butter, room temperature
1 tsp. vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
whisk
bowl
oven
spatula
Cooking instruction summary:
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.In a medium bowl, whisk together flour, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.Store in an airtight container for up to 5 days.
Step by step:
1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.In a medium bowl, whisk together flour, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy.
2. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
3. Remove from oven and let cool on baking sheet for 5 minutes.
4. Transfer to wire cooling racks to cool completely.Store in an airtight container for up to 5 days.
Nutrition Information:
covered percent of daily need
