Butterscotch Chip Pudding Cookies Recipe | Soft & Chewy

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. 3

   In a large bowl, using an electric mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

4. 4

   Add the instant vanilla pudding mix (dry, do not prepare it) to the butter mixture and beat until combined.

5. 5

   Beat in eggs one at a time, mixing well after each addition.

6. 6

   Add vanilla extract and mix until incorporated.

7. 7

   Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.

8. 8

   Fold in butterscotch chips and pecans if using, distributing them evenly throughout the dough.

9. 9

   Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

10. 10

    Bake for 10-12 minutes until the edges are lightly golden but the centers still look slightly underdone.

11. 11

    Remove from oven and let cookies cool on the baking sheet for 5 minutes. They will continue to set.

12. 12

    Transfer cookies to a wire rack to cool completely.

13. 13

    The pudding mix is the secret ingredient that keeps these cookies soft and chewy for days.

14. 14

    Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

15. 15

    For extra indulgence, enjoy warm with a glass of cold milk.