Chocolate Pudding Cookies

Chocolate Pudding Cookies- easy to make, filled with white chocolate and butterscotch chips, chewy and delicious! You need these ASAP!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 120kcal

Author Lisa

Ingredients

1 cup butter softened
¾ cup granulated white sugar
¾ cup brown sugar light or dark
1 teaspoon vanilla
2 eggs
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 package instant chocolate pudding small package between 3 and 4 oz
1 cup butterscotch chips
1 cup white chocolate chips

Instructions

For high altitude adjustments see notes.

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a stand mixer bowl cream butter, sugar and vanilla. (1 cup butter, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla)
Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next. (2 eggs)
Add in the flour, baking soda, salt, and dry pudding mix. Mix until fully combined. (2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 package instant chocolate pudding mix- ~3.4 oz)
Fold in butterscotch and white chocolate chips to cookie dough. (1 cup butterscotch chip, 1 cup white chocolate chips)
Drop rounded spoonfuls onto prepared baking sheet and bake for 8-11 minutes. I like to take these out earlier rather than later so they stay soft.
Let cookies cool for a few minutes and then enjoy!

Video

Notes

Tips and Tricks:

• For high altitude decrease both sugars to only ⅔ cups and increase flour to 2 ½ cups plus two 2 teaspoon water.
• Freeze the dough in cookie balls, then bake when every you want a fresh cookie (more details in post)
• Store baked cookies in an airtight container up to a week

Nutrition