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Butterscotch Pudding Cookies Recipe

Soft butterscotch chip cookies made with butterscotch flavored instant pudding mix.
Course Dessert
Cuisine American
Keyword butterscotch, Cookies
Author Anna

Ingredients

  • ⅔ cup pecans -- coarsely chopped
  • 2 ¼ cups all-purpose flour (280 grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup salted butter -- softened (230 grams_
  • ¾ cup brown sugar packed (150 grams)
  • ¼ cup white sugar (50 grams)
  • 1 package package butterscotch pudding mix -- instant 4 serving size
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups butterscotch morsels

Instructions

  • 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.