Dessertsbettycrocker5.0
Double Butterscotch Pudding Cookies
Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that’s bursting with buttery, caramelly flavor. Don’t skip the sea-salt sprinkle—it helps boost the sweet flavors, rather than taking the cookie in a savory direction.
👥 30 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Heat oven to 350°F.
2
In a large bowl, mix cookie mix, dry pudding mix, softened butter, water, and egg with a spoon until a soft dough forms. Stir in butterscotch chips.
water2 tablespoonslarge egg1butterscotch chips1 cup
3
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4
Bake 8 to ⏱️ 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool ⏱️ 2 minutes; remove from the cookie sheets to cooling racks. Cool completely, about ⏱️ 20 minutes. Store in an airtight container. Makes about 30 cookies.
Nutrition Facts
calories
140
fat Content
1
serving Size
1 Cookie
fiber Content
0 g
sugar Content
14 g
sodium Content
200 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
15 mg
carbohydrate Content
21 g
saturated Fat Content
3 1/2 g
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