Butterscotch Pudding Triple Chip Cookies
Recipe from Two Peas and Their Pod
Super soft butterscotch cookies with chocolate chips, white chocolate chips, and butterscotch chips.
Servings: 3 dozen cookies
- 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 flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
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.
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.
Note-these cookies will stay fresh for days in an air-tight container, thanks to the pudding! Enjoy!