10.30.2012

Make These - Butterscotch Pudding Double Chip Cookies

 
a few weeks back my work hosted a bake sale for our "light the night walk" in l.a.  we raised over $800 from the bake sale alone and seeing as a few weeks later one of my girlfriends was diagnosed with lymphoma the bake sale meant that much more to me. 
 
the cookies i made for the bake sale were an absolute hit!  i had numerous people email me for the recipe at work and instagram and thought the best place to share it was here on the blog! 
 
these cookies are easy to make, taste incredible and really have a fall attitude to them!  i am sharing the original recipe i found and will note the substitutions i made next to them. 
 
enjoy!
 
Butterscotch Pudding Triple Chip Cookies

fabulous recipe found via two peas and their pod
 
{ingredients}
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 (3.4 oz) package butterscotch instant pudding mix
  • (my store was out of butterscotch instant pudding, i substituted 1 (1 oz) package of sugar free butterscotch instant pudding mix + 1 (3.4 oz) package of vanilla instant pudding mix (less 1.4 oz)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose Gold Medal flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • (i hate white chocolate, so i removed this portion and upped the butterscotch & semi-sweet chips up half a cup each)
  • 1 cup butterscotch chips

{directions}
 
  • 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
  • 2. Using a mixer, beat together butter and sugars until creamy. Add in butterscotch pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips, white chocolate chips, and butterscotch chips.
  • 3. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
{a few variations}
 
*surprisingly i think the pudding substitution worked in my favor.  the cookies were sweet without being overly sweet
*parchment paper is key!
*i baked the cookies for 8 minutes and 45 secs and then watched them closely for about another 15-30 seconds.
*after sampling the first batch i realized they would greatly benefit with a dusting of kosher salt before i baked them.  the cookies with salt on them were most definitely the best of the group. 
 
so if you are looking for your next sweet to bring for the fall holidays, go ahead and give this one a try.  i promise it will leave them all raving and craving another one!

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