Butterscotch Pudding Triple Chip Cookies
These Butterscotch Pudding Triple Chip Cookies are an indulgent delight! Soft, chewy, and bursting with three types of chocolate chips.
Equipment
- Mixing bowls
- Electric Mixer
- Spoon or cookie scoop
- Baking Sheets
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 13.4 oz butterscotch instant pudding mix package
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the butterscotch pudding mix until just combined.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet mixture.
- Fold in the semi-sweet, white chocolate, and butterscotch chips until evenly distributed.
- Scoop the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes until edges are lightly golden. Centers may appear underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough for 30 minutes if cookies spread too much.
- Store in an airtight container at room temperature for up to a week.
- Freeze cookie dough for longer storage, baking straight from frozen.