Monday, December 30, 2013

Butterscotch Pudding Chocolate Chip Cookies

I've been wanting to try making pudding cookies forever. Maria over at two peas & their pod has a slew of recipes and she swears they make them chewy for days.

She's not kidding! They're some of the softest, chewiest cookies I've had without any of that gooey raw-ness of some chewy cookies that are chewy by virtue of a short baking time. Not that that's bad, just different--these are soft but cooked, and the butterscotch lends lovely caramely notes to the dough without being overpowering.



I put regular tollhouse chips in these, not fancy chocolate, because they seemed a bit more...well, homey...that way. There's pudding mix in these! Not a flake of sea salt on top (though it would be a nice addition, now that I think about it!), not a 60% cacao product, not a European butter, not a 5 inch diameter perfectly round form in sight. These are cookies to eat with milk, and they're comforting in their unassuming humble appearance.


In the original recipe, white and butterscotch chips are also used, and I think the butterscotch flavor would really be highlighted and heightened with those additions, though as a plain chocolate chip cookie these are fabulous. Other variations using vanilla, white chocolate, banana creme, lemon, or Oreo flavor puddings would also be delicious, and two peas has plenty of varieties on their site. Crush some banana chips or Oreos and pair with their corresponding pudding, or add dried cranberries to a dough made with lemon pudding. The world of pudding cookies is your oyster and I promise this isn't the last time I'll be making a batch!


Don't wait to get your hands on some of these--they'll steal your heart like they stole mine.

Butterscotch Pudding Chocolate Chip Cookies
Yield: about 3 1/2 dozen

Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (5.25 oz) brown sugar
  • 1/4 cup (1.75 oz) granulated sugar
  • 1 (3.4 oz) package butterscotch pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (12.5 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups semi-sweet chocolate chips (or whatever add-ins you like!)
Method:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat or foil and non-stick spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. 
  3. In a mixer, beat together butter and sugars until creamy. Add in butterscotch pudding mix, eggs, and vanilla extract and mix to combine. 
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Finally, add the chocolate chips (and/or other add-ins).
  5. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. 
  6. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Cookies will keep well in an air-tight container, thanks to the pudding (I think the preservatives in the mix help), for about a week, though they may dry out a bit and not be quite as soft.

Recipe adapted from two peas & their pod.

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