Butterscotch Pudding Cookies Recipe by Meals with the Massaros
Cooking Instructions 1 Preheat oven to 350 degrees F 2 Using a hand mixer, cream together the softened butter and sugars in a large mixing bowl. Add the pudding mix and continue mixing until well blended 3 Add the egg and vanilla and mix well. 4 Add the flour and baking soda and continue mixing. 5 Stir in the chocolate and butterscotch chips by hand with a large spoon 6 Using a cookie scoop or spoon, scoop out even amounts of cookie dough and roll them into a ball. Place cookies on a lightly greased sheet pan, or if you have a silicone baking sheet, place your cookies on that. 7 Place your cookies into the oven for 10 minutes, or until edges are golden brown. (NOTE: We had to put ours back in for an extra 4 minutes!) 8 Enjoy, they’re best with a glass of milk! 🙂 9 (TIP: For any beginners, cookies will still be soft and doughy looking while they are still hot. The only way to determine their done-ness is by color. Tan edges are a good stopping point, the darker tan they get, the crispier they will be when they cool down!) 10 NOTE: This is a half recipe, we did not want to make, like, 25 cookies since we weren’t going to share them outside of our house. This recipe made 10 cookies which was more than enough for us. Double this recipe if you want a full batch of cookies (20-25, depending on size). 11 1 Preheat oven to 350 degrees F 1 Preheat oven to 350 degrees F 2 Using a hand mixer, cream together the softened butter and sugars in a large mixing bowl. Add the pudding mix and continue mixing until well blended 2 Using a hand mixer, cream together the softened butter and sugars in a large mixing bowl. Add the pudding mix and continue mixing until well blended 3 Add the egg and vanilla and mix well. 3 Add the egg and vanilla and mix well. 4 Add the flour and baking soda and continue mixing. 4 Add the flour and baking soda and continue mixing. 5 Stir in the chocolate and butterscotch chips by hand with a large spoon 5 Stir in the chocolate and butterscotch chips by hand with a large spoon 6 Using a cookie scoop or spoon, scoop out even amounts of cookie dough and roll them into a ball. Place cookies on a lightly greased sheet pan, or if you have a silicone baking sheet, place your cookies on that. 6 Using a cookie scoop or spoon, scoop out even amounts of cookie dough and roll them into a ball. Place cookies on a lightly greased sheet pan, or if you have a silicone baking sheet, place your cookies on that. 7 Place your cookies into the oven for 10 minutes, or until edges are golden brown. (NOTE: We had to put ours back in for an extra 4 minutes!) 7 Place your cookies into the oven for 10 minutes, or until edges are golden brown. (NOTE: We had to put ours back in for an extra 4 minutes!) 8 Enjoy, they’re best with a glass of milk! 🙂 8 Enjoy, they’re best with a glass of milk! 🙂 9 (TIP: For any beginners, cookies will still be soft and doughy looking while they are still hot. The only way to determine their done-ness is by color. Tan edges are a good stopping point, the darker tan they get, the crispier they will be when they cool down!) 9 (TIP: For any beginners, cookies will still be soft and doughy looking while they are still hot. The only way to determine their done-ness is by color. Tan edges are a good stopping point, the darker tan they get, the crispier they will be when they cool down!) 10 NOTE: This is a half recipe, we did not want to make, like, 25 cookies since we weren’t going to share them outside of our house. This recipe made 10 cookies which was more than enough for us. Double this recipe if you want a full batch of cookies (20-25, depending on size). 10 NOTE: This is a half recipe, we did not want to make, like, 25 cookies since we weren’t going to share them outside of our house. This recipe made 10 cookies which was more than enough for us. 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