After I had Sophie, a friend brought us dinner and had sweetly baked us some butterscotch chocolate chip cookies to go with it. The plate was still warm. I had one, then another, then another, and I was completely hooked. While I’m still not likely to eat a spoonful of butterscotch sauce any time soon, I’ve made these cookies half a dozen times in the last year and I love them just as much as I did with my first bite.
The secret is in using a butterscotch pudding mix. I’m almost always a from-scratch baker, but the pudding mix really works magic. The batter becomes velvety smooth and the dough takes on a beautiful golden color. If you aren’t a butterscotch person, the possibilities are endless. You could use pistachio pudding for green St. Patty’s day cookies, you could use a vanilla pudding mix and use all chocolate chips instead…make them your own!
These freeze beautifully, so before you panic about how many cookies the recipe makes, know that you can freeze any you don’t get to right away. I should also in good conscience tell you that they taste amazing straight from the freezer. They’re also smaller cookies, so you can eat twice as many.
- 1c butter, softened
- ¾c brown sugar
- ¾c white sugar
- 2 eggs
- 1 tsp vanilla
- 1 (3.4oz) package instant butterscotch pudding
- ½ tsp salt
- 1 Tbsp baking soda
- 2½c flour
- 1c semi-sweet chocolate chips
- 1c butterscotch chips
- In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla and pudding mix.
- In a small bowl, whisk together salt, baking soda, and flour. Add dry ingredients to the creamed mixture and fold in chocolate and butterscotch chips.
- Scoop by rounded tablespoon-fuls onto a baking sheet lined with parchment paper.
- Bake at 350 degrees 4-5 minutes, rotate pan and bake another 4-5 minutes. The cookies will look golden but still might look a little soft in the middle. This is fine!
- Allow cookies to set on the cookie sheet about 2 minutes before transferring to a cooling rack.
- Makes about 4½ dozen cookies