Easy Butterscotch Pudding Cookies
There’s something wonderfully nostalgic about cookies that bring back memories of childhood. One bite of these Easy Butterscotch Pudding Cookies, and you’ll be transported to simpler times, where the biggest worry was whether to share or keep the entire batch to yourself. These delectable cookies are chewy, rich, and packed with flavor, thanks to the butterscotch pudding mix that makes them irresistibly soft and flavorful. Whether you’re baking for a family gathering, a potluck, or just because you deserve a treat, these cookies are sure to please.
Why It’s Crowd-Pleasing
Easy Butterscotch Pudding Cookies are a hit for several reasons. First and foremost, the combination of butterscotch and white chocolate creates a sweet, decadent flavor profile that appeals to both kids and adults alike. The addition of peanut butter chips brings a delightful nutty note, making these cookies a unique twist on the classic chocolate chip cookie. Plus, the vibrant colors of candy corn make them visually appealing, perfect for festive occasions or just to brighten up your dessert table.
The Ingredient Lineup
To make your Easy Butterscotch Pudding Cookies, gather the following ingredients:
- 1 package Krusteaz Butter Vanilla Sugar Cookie Mix
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 1 box (approximately 3.4 ounces) Instant Butterscotch Pudding Mix
- 3/4 cup white chocolate chips (see note)
- 3/4 cup peanut butter chips (see note)
- 1 cup candy corn (optional)
Setup & Equipment
Before diving into the baking process, make sure you have the following equipment ready:
- Baking sheets – Preferably lined with parchment paper for easy cookie removal.
- Mixing bowls – A large bowl for mixing the dough and a smaller one for combining ingredients.
- Electric mixer – To quickly and easily cream the butter and sugar mix.
- Measuring cups and spoons – For precise ingredient measurement.
- Spoon or cookie scoop – For portioning out the cookie dough onto the baking sheet.
Make Easy Butterscotch Pudding Cookies: A Simple Method
Follow these easy steps to whip up a batch of delicious Easy Butterscotch Pudding Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve the perfect texture.
Step 2: Combine the Butter and Sugar Cookie Mix
In a large mixing bowl, cream together the softened unsalted butter and the Krusteaz Butter Vanilla Sugar Cookie Mix. Use an electric mixer on medium speed until the mixture becomes light and fluffy.
Step 3: Add the Eggs and Pudding Mix
Beat in the two large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the box of Instant Butterscotch Pudding Mix into the mixture, blending well until smooth.
Step 4: Fold in the Chips
Using a spatula, gently fold in the white chocolate chips and peanut butter chips until evenly distributed throughout the dough. If you’re feeling festive, fold in the candy corn at this stage for a pop of color!
Step 5: Portion the Dough
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. This will allow room for the cookies to spread while baking.
Step 6: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking, as the cookies will continue to firm up as they cool.
Step 7: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your Easy Butterscotch Pudding Cookies warm or at room temperature!
Budget & Availability Swaps
If you’re looking to adjust the recipe based on availability or budget, consider these swaps:
- Butter: You can substitute with margarine if you’re looking for a dairy-free option.
- White chocolate chips: Swap with dark chocolate chips for a richer flavor.
- Peanut butter chips: Use any nut butter chips or even butterscotch chips for added flavor.
- Candy corn: Omit it altogether or replace it with chocolate sprinkles for a different look.
Pro Tips & Notes
- Make sure your butter is softened to room temperature for easier mixing.
- For a chewier cookie, slightly underbake the cookies by a minute or two.
- Feel free to mix in your favorite nuts or dried fruits for added texture and flavor.
- For an extra touch, sprinkle a pinch of sea salt on top of the cookies before baking for a sweet and salty contrast.
Storage Pro Tips
To keep your Easy Butterscotch Pudding Cookies fresh and delicious:
- Store them in an airtight container at room temperature for up to a week.
- If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag for up to three months.
- When ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Easy Butterscotch Pudding Cookies Q&A
Can I use a different flavor of pudding mix?
Absolutely! Vanilla, chocolate, or even caramel pudding mix can be used in place of butterscotch for a different flavor profile.
Are there any substitutes for the sugar cookie mix?
If you don’t have Krusteaz, you can use any pre-packaged sugar cookie mix or make your own from scratch using basic ingredients like flour, sugar, baking powder, and vanilla extract.
Can I omit the candy corn entirely?
Yes, the candy corn is optional. You can skip it or replace it with another mix-in like chopped nuts or chocolate chips.
What is the best way to soften butter quickly?
If you’re in a hurry, you can cut the butter into small cubes and let it sit at room temperature for about 10 minutes, or microwave it in short bursts (about 5 seconds) until softened but not melted.
Ready, Set, Cook
Now that you have all the tips and steps to make these Easy Butterscotch Pudding Cookies, it’s time to get baking! Whether you’re treating yourself or sharing with loved ones, these cookies are sure to bring smiles and satisfaction. The chewy texture combined with the rich flavors will make them a new favorite in your baking repertoire. So preheat that oven, gather your ingredients, and enjoy the delightful experience of whipping up these scrumptious cookies. Happy baking!
Easy Butterscotch Pudding Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened unsalted butter and the Krusteaz Butter Vanilla Sugar Cookie Mix using an electric mixer on medium speed until light and fluffy.
- Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the Instant Butterscotch Pudding Mix, blending well until smooth.
- Step 4: Gently fold in the white chocolate chips and peanut butter chips. Optionally, fold in the candy corn for a pop of color.
- Step 5: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden. Monitor closely to prevent overbaking.
- Step 7: Cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely. Enjoy warm or at room temperature!
Notes
- Make sure your butter is softened to room temperature for easier mixing.
- For a chewier cookie, slightly underbake by a minute or two.
- Mix in your favorite nuts or dried fruits for added texture.
- Sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.
