Sunday, September 20, 2015

Soft Chocolate Pudding Butterscotch Chips

That's right, I've baked again!  I have been on this kick where I refuse to follow any recipe.  There is definitely a learning curve when you decide to start modifying recipes.  Of all the cooke recipes I have modified, this is absolutely my favorite and an absolute make again!


10 tbsp unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1.5 teaspoon vanilla extract
1 1/2 cups + 1tbsp all-purpose flour
one 1.4-ounce packet instant chocolate pudding mix (I used sugar-free, fat-free however you can use any packet
        of pudding mix you want)
1 teaspoon baking soda
one-11 ounce bag (2 cups) butterscotch chips
poured about 3/4 into the bowl and used ~ 1/2 of the rest for topping the cookies

1) Beat the sugar, egg, vanilla, and unsalted butter together until creamed (~5 minutes)
2) Add the baking soda, pudding, and flour and mix until incorporated
3) Add in the butterscotch chips
4) Using a teaspoon, make cookie dough balls
5) Place onto a cookie sheet, cover, and place in the fridge overnight
6) Bake 1/2 at a time at 350 for 9-11 minutes.  The tops should be just set when you pull them out of the oven
7) Let cool on the rack for at least 5 minutes.  These cookies are VERY soft, so you must let them sit!

If you are not a big fan of butterscotch chips, then use white chocolate chips.  If you are not a very big chocolate fan, then I see no reason you cannot switch out the chocolate pudding for vanilla and use chocolate chips.

Let me know your thoughts on the cookies! Enjoy!!

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