It’s been a cookie kind of a week. The weather is cold, but warm enough for you to get away with just a sweatshirt. But the sun went away and that just makes everything a bit dreary. I’ve also been following the Stanley Cup playoffs. If you don’t follow hockey, this is the ultimate championship for the sport and my team is in the playoffs. It’s been a bit of a rocky road for the Red Wings, and the stress of watching them lose then win then lose again has made me grab just a few of these butterscotch pudding cookies. Let’s just say I’m a total sucker for cookie therapy.
These butterscotch pudding cookies are similar to my other pudding cookies here and here. I used a butterscotch pudding mixture and topped it off with butterscotch chips. I got the approval from others as these were snatched up in the blink of an eye. Butterscotch can be an overpowering flavor, but these gave just enough flavor without being cloyingly sweet. Not to mention that they were soft for days.
I know this since we forgot to place them in a zip lock baggie for a few days afterwards and they were still soft after being out that long. I don’t recommend it though (unless you’re looking for crisper cookies). The weather this week should be full of sunshine, so I think this cookie therapy worked pretty well!
Butterscotch Pudding Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: about 30 cookies
1 and 1/2 sticks of unsalted butter, room temperature 3/4 cups of brown sugar 1 package of butterscotch instant pudding, I used Jello brand 2 eggs, room temperature 1/2 teaspoon of vanilla extract 1 teaspoon of baking soda 2 and 1/4 cups of white whole wheat flour 3/4 cups of butterscotch chips
1) Preheat oven to 350º F. Line a cookie sheet with a silicone baking sheet or wax paper. 2) In a stand mixer, cream butter and sugar 3) Once the butter and sugar mixture is light and fluffy, slowly add in the pudding mix. The instant pudding mix is very light, so you'll want to be careful. If you use too high of a speed, it will fly everywhere. 4) Add eggs one at a time and beat in on medium speed. Add the vanilla until well mixed. 5) Slowly add the dry ingredients to the stand mixer. I add about a cup at a time. Keep the speed on slow. If needed, take a spatula and scrape the sides of the bowl. 6) As soon as the flour and baking soda are incorporated into the mixture, fold in the chips. Mix just long enough that they are evenly distributed throughout the batter. 7) Using a spoon, drop the cookies on to the sheet. The cookie dough should be roughly an inch. Bake for 10 minutes. Cookies may look a little under done. This is perfectly fine, as they will continue to cook a bit as they cool. Wait a few minutes and then move cookies from the pan to a wire wrack to finish cooling.