Desserts
Double Butterscotch Pudding Cookies
Description
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.
Ingredients:
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1 box (3.4 oz) Jell-O™ butterscotch instant pudding & pie filling mix
- 1/2 cup butter, softened
- 2 tablespoons water
- 1 egg
- 1 cup butterscotch chips
- 1 teaspoon coarse sea salt
Directions:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- Store in airtight container.
