Melt In Your Mouth Butterscotch Cookies

When I saw these cookies at One Lovely Life, I knew I had to make them.  Like Emily, I think Butterscotch can be so fake tasting and overly sweet, but when I read the ingredients, my curiosity got the best of me. What WOULD that Butterscotch pudding powder do to the cookies?

The answer?

MAKE THEM OUT OF THIS WORLD GOOD!

Dale hates butterscotch and was leery to even taste them. Now, I can’t get him to stay out of the cookies container!  {We have to take these and the Monster Cookies to a Cookie Exchange tomorrow!!!!}  Ok, ok, I am having trouble staying out of the container too, and may have had 3 today.

OK FINE, I had 5.  FIVE!  They are really oh-so soft and amazing.

The key to these cookies is NOT over-baking.  You are going to panic when you pull them out of the oven…these are not done!  Just trust me. They are fall apart in your hand, melt in your mouth, soft.

Melt In Your Mouth Butterscotch Cookies

{click title for easy printable}

Melt In Your Mouth Butterscotch Cookies short txt

  • 1 cup Butter, Softened
  • ¾ cups Brown Sugar
  • ¾ cups White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 3-½ ounces, weight Package Of Instant Butterscotch Pudding
  • ½ teaspoons Salt
  • 1 Tablespoon Baking Soda
  • 2-½ cups Flour
  • 1 cup Ghirardelli Chocolate Chips {they Are Over Sized Chips And Oh So Good!}
  • 1 cup Butterscotch Chips {no Off Brand, Tastes Too Fake!}

In your mixer bowl, cream together butter and sugar. Add eggs and stir in vanilla and pudding mix. Add in dry ingredients, salt, baking soda and flour. Next, add in chocolate chips and butterscotch chips.
Using a small cookie scoop, place cookie dough on a parchment paper lined baking sheet, allowing room for spreading.
Bake at 350* for 5 minutes. {mine took 8} They cookies will look golden in color, and very soft in the middle, but that is part of the melt in your mouth goodness of these cookies! Use your judgment, but do NOT over-bake. Allow to cool for about 2 minutes before carefully transferring to a cooling rack. Store in an airtight container between layers of wax paper for best results.

Makes about 4 1/2 dozen cookies.

Happy Baking!

~T

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