Butterscotch Pudding Cookies is a variation on an old chocolate chip cookie recipe that calls for instant pudding mix. This version will give you a particularly strong butterscotch flavor. I really need to update the photo. The other one was so bad I just took it off, so now there’s no photo. Will update.
I like serving these cookies with other types of cookies, so I usually make a half batch or even quarter the batch. If you have a scale, just weigh out a quarter the amount of whatever is on the box of pudding and use between 22 and 25 grams of beaten eggs.
Butterscotch Pudding Cookies
2/3 cup pecans — coarsely chopped
2 1/4 cups all-purpose flour (280 grams)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter — softened (230 grams)
3/4 cup brown sugar, packed (150 grams)
1/4 cup white sugar (50 grams)
1 package butterscotch pudding mix — instant, 4 serving size
1 teaspoon vanilla extract
2 cups butterscotch morsels
Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toasted for 8 minutes or until aromatic. Set aside to cool, then chop.
Stir together the flour, baking soda and salt. Set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in butterscotch morsels and chopped pecans. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.