Butterscotch Pudding Cookies (+ chocolate chips + toffee)

July 10, 2013 · 8 comments

Butterscotch Pudding Cookies // Baking Serendipity

I baked these cookies to shut my brain up.

I really want to tell you that I baked them for you…but the truth is, they’re a full-on brain distraction.

I was trying to find the exact perfect way to say there are things happening in my kitchen that I feel inspired to stand awkwardly on chairs and take pictures of again…but I’m seriously committed to figuring out a life/work/blog balance situation too. It came out wrong every time…so I just ate baked cookie dough.

This is real life.

Also…totally unrelated real life: the city tornado warning went off. It beat my tornado app. Take that technology. (?)

PS: We’re totally down the basement (with the cookies) and everything’s fine.

Butterscotch Pudding Cookies // Baking Serendipity

You should also know…I’m in a serious pudding cookie phase. Serious like…I might not make cookies without pudding all summer. I dunno. Right now, it’s just working for me.

Somehow, the pudding makes these cookies extra soft. It’s equal parts science and magic…which I know exactly nothing about. No bigs. I’m still making it happen.

Butterscotch Pudding Cookies // Baking Serendipity

This batch of cookies involves butterscotch pudding, chocolate chips and toffee pieces. It’s a simple sort of flavor mash that I can’t get enough of.

I hope these are in your kitchen…and also that there’s rain in your sky. I’m sort of loving afternoon thunderstorms (that quiet before bedtime, and don’t stress the dog out so much he’s sick)(not to be picky).

xoxo.

Butterscotch Pudding Cookies // Baking Serendipity

Butterscotch Pudding Cookies
recipe adapted from Two Peas and Their Pod

1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 (3.4 oz) box butterscotch pudding
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips
1 cup toffee pieces (Heath)

Cream butter and sugars. Add pudding, eggs and vanilla, and beat to combine. Fold in flour, salt and baking soda, mixing until a smooth dough forms. Fold in chocolate chips and toffee pieces. Drop by rounded tablespoon (I used a cookie scoop I’m all sorts of obsessed with these days) onto a baking sheet lined with parchment paper. Bake in a preheated 350° oven for 10 minutes. Let cool for two minutes before transferring to wire rack. Store in an airtight container for up to 2-3 days.

{ 8 comments… read them below or add one }

Beverly July 10, 2013 at 6:16 pm

These look fabulous!! Can you use other flavors of pudding mix? Chocolate? Vanilla? This looks like a whole new spin on cookie baking. I am always looking for new ingredient combinations for cookies. This is new to me…..thanks for a great recipe!

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Baking Serendipity July 11, 2013 at 8:25 am

As far as I can tell, any flavor is fair game. I first made a batch with vanilla pudding and just chocolate chips and they were also a hit!

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Simply Life July 10, 2013 at 8:19 pm

I’m with you and have been loving the rain outside when I get into bed!

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Jennifer @ Peanut Butter and Peppers July 11, 2013 at 7:08 am

Welcome back!! :) Your cookies look out of this world!

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Baking Serendipity July 11, 2013 at 8:26 am

Thank you!

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Emily @ Life on Food July 11, 2013 at 8:15 am

Pudding was on sale the other day and I stocked up big time. Now if only it would cool off so I can turn on the oven!

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Jessica@AKitchenAddiction July 12, 2013 at 1:09 pm

Love trying different variations of pudding cookies! Toffee chip and butterscotch sounds perfect!

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Kitchen Belleicious July 16, 2013 at 10:42 pm

i always have some storebought pudding on hand- can;t wait to try these for my kids especially

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