Best 2 Double Butterscotch Pudding Cookies Recipes

Indulge in a delightful symphony of flavors with our Double Butterscotch Pudding Cookies, a heavenly treat that combines the comforting taste of creamy butterscotch pudding with the chewy goodness of homemade cookies. These cookies are a perfect balance of sweet and buttery, with a soft and chewy texture that melts in your mouth. Each bite reveals a burst of rich butterscotch flavor, thanks to the generous amount of pudding mix and butterscotch chips.

In addition to the classic Double Butterscotch Pudding Cookies, this article also offers variations to suit every taste preference. For those who love a gooey, chocolatey center, the Chocolate Chip Butterscotch Pudding Cookies are a must-try. Packed with both butterscotch chips and semi-sweet chocolate chips, these cookies are a chocolate lover's dream.

If you prefer a nutty twist, the Butterscotch Pecan Pudding Cookies are sure to satisfy. The addition of chopped pecans adds a delightful crunch and a nutty flavor that complements the butterscotch perfectly.

For those seeking a gluten-free alternative, the Gluten-Free Double Butterscotch Pudding Cookies provide the same delicious flavor without compromising on texture. Made with a blend of gluten-free flours, these cookies are just as chewy and satisfying as their traditional counterparts.

No matter which variation you choose, these Double Butterscotch Pudding Cookies are sure to become a favorite. With their irresistible flavor and easy-to-follow recipes, they are perfect for any occasion, from a cozy afternoon snack to a special holiday treat.

Let's cook with our recipes!

DOUBLE BUTTERSCOTCH COOKIES

Double Butterscotch Cookies image

This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Steps:

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Salted Butterscotch Pudding Pretzel Cookies image

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 50

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 eggs
1 teaspoon vanilla
2 cups mini pretzel twists, coarsely crushed
1 cup semisweet chocolate chips
1/2 cup milk chocolate toffee bits
1 teaspoon coarse sea salt

Steps:

Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g

Tips:

Use room temperature butter for best results. This will help the cookies spread evenly and prevent them from becoming too dry.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Double Butterscotch Pudding Cookies are the ultimate comfort food. They are soft, chewy, and packed with butterscotch flavor. They are the perfect treat for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a delicious and easy-to-make cookie recipe, give Double Butterscotch Pudding Cookies a try. You won't be disappointed!