A tasty candy that’s sweet with a hint of acidity for everyone!
| Servings: | 36 |
| Yield: | 2 to 3 – dozen |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 119 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
They turned great.. perfect
I make these all the time, everyone loves them
Best ever.
Very good, turned out perfect!
These cookies are AAHHHMAZING!!!
I made these cookies for work and there were hardly any left. I do work in a restaurant and it’s a highly recommend make again cookie. If I had to change something it would be substitute vanilla extract for buttercream extract if possible to find.
The combinations are endless and the texture of the cookies is great – even after several days. I did make them bigger than a teaspoon so they took approximately 15 minutes to bake but not an issue.
A family tradition! this is our go-to for almost any occasion to bring cookies somewhere. Jello is usable too in the same ratio as the pudding- we’ve found black cherry with dark chocolate to be an exceptional combination.
I was expecting more of a butterscotch taste. These were good otherwise. Next time I will substitute butterscotch extract for the vanilla and skip the chocolate chips or use less, maybe white chocolate chips, to try and boost the butterscotch flavour. I don’t think I can get butterscotch chips at my grocers.
I followed the recipe exactly. It makes about 6 to 7 dozen cookies. They came out very flat. They spread quite a bit. I even had to chill my dough for about two hours while I stopped to make dinner and then clean up afterwards before I baked off the dough. They still spread a lot. The flavor is really good, but I think next time I will substitute a stick of butter flavored Crisco and one stick of butter and see if that stops spreading. I hate it when cookie spread that flat! But they do taste good. I’m willing to try it again.
Best cookies ever!!!! My kids ask for these all the time!! I switch up the pudding flavors sometimes!! Always a hit!!!
I didn’t have butterscotch pudding so used vanilla. Added just a little bit more flour I used almond extract just because I love that taste lolThey turned out amazing. I did have to leave them in the a couple of minutes My 5 year old great granddaughter love them. I had to hide them away. Thank you
Have been making these cookies for years and everyone loves loves loves them! They puff up very nicely, hold their shape yet stay soft and firm for days. One tip, if you want the chips/m&ms to show add them to the top of the cookie.
If you’re used to buying storebought (as in grocery, not bakery) these will be good to you. But If you bake often and like quality tasting stuff, skip. I thought the pudding would be a wonderful idea for texture, but the taste is just overwhelming and fake. They look really good (some pictures) but the taste is just cheap and not satisfying. Sweet fluffy cardboard. The raw batter though? I LOVED IT. I should’ve kept it all raw lol.
Awesome recipe! We made chocolate pudding with peanut butter chips last night. Not overly chocolatey, perfect amount! My husband doesn’t usually like chocolate and peanut-butter cookies, even he said, “mmmm, these are good”
Made exactly as written except chocolate pudding and sea salt caramel chips. (Bet it would work with any combination of pudding and chips). My son (3) loved making these. Sent a bunch to work with my husband for the holidays and they devoured them.
I loved it and will definetly make it again. The batch was huge (Just how I like it) and everyone who ate one ate three more.
My friends call these crack cookies when I use butterscotch pudding, and a whole bag of semisweet chocolate chips and butterscotch chips. So yummy.
it was delicious! Soft and crumbly. I substituted Butterscotch chips for chocolate.
Delicious! I used vanilla pudding and mini chocolate chips.
Amazing! Husband asked me for pistachio pudding flavored cookies. This worked perfectly!!!! I used pistachio pudding, pistachios, white chips, and almond extract. Only used brown sugar, and half butter and half shortening as well. It might be even better to use half vanilla and half almond extract, but he was thoroughly satisfied anyhow. And he is a bit of a picky cookie snob! I would definitely recommend this recipe!