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Triple Chip pudding Butterscotch Cookies Recipe

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This recipe for Triple Chip pudding Butterscotch Cookies is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package butterscotch instant pudding mix
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
1 cup butterscotch chips (I use a little bet less b/c I don’t like too much butterscotch flavor)

Parchment Paper
Directions:
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.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
I use a mini cookie scooper to make them as even as I can and they cook more evenly when they are all similar in size.

These cookies will stay fresh for days in an air-tight container, thanks to the pudding!

 

 

 

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