thepioneerwoman
Butterscotch Pudding Cookies
These butterscotch pudding cookies have a secret ingredient: instant pudding mix. It gives this recipe a rich, caramel-like flavor and soft, chewy texture.
👥 3 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
2
In a medium bowl, whisk together the flour, baking soda, salt, and pudding mix.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about ⏱️ 3 minutes. Reduce the speed to low. Add the eggs, 1 at a time, and the vanilla, mixing until combined. Add the dry ingredients and mix until just combined. Fold in the pecans and white chocolate chips.
large eggs, at room temperature2
4
Scoop the dough into 1 ½-tablespoon balls and place on the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to ⏱️ 12 minutes.
5
Let cool for ⏱️ 5 minutes on the pans, then transfer to racks to cool completely. Let the pans cool, then repeat with the remaining cookie dough.
Nutrition Facts
calories
157 Calories
fat Content
9 g
fiber Content
1 g
sugar Content
11 g
sodium Content
123 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
25 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
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