White Chocolate and Butterscotch Pudding Cookies
Try this White Chocolate and Butterscotch Pudding Cookie recipe.
Try this White Chocolate and Butterscotch Pudding Cookie recipe.
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup white sugar
- 2 cups plain flour
- 3/4 cup packed brown sugar
- 170 g unsalted butter melted (i actually just use ordinary as i don’t often have unsalted)
- 1 packet of greggs golden butterscotch instant desse not diet)
- 2 cups white chocolate drops or bits
- Carbohydrate 11.203053814851 g
- Cholesterol 17.695 mg
- Fat 6.69895704767629 g
- Fiber 0.185395241521489 g
- Protein 1.01487028631352 g
- Saturated Fat 4.20984190477096 g
- Serving Size 1 1 Serving (28g)
- Sodium 28.0531047620864 mg
- Sugar 11.0176585733295 g
- Trans Fat 0.48548464763815 g
- Calories 109 calories
Step-by-step
- In a food mixer mix melted butter, brown sugar and white sugar until well blended – colour will start to change - approximately 4 minutes
- Beat in vanilla, eggs until mixture light and creamy - a further 2 minutes
- Add the instant pudding and combine for a further minute
- Add the flour, baking soda and salt and mix until just combined.
- Stir in the white chocolate drops (you can do this step by hand or in mixer)
- Cover and chill cookie dough in the same bowl for an hour or overnight (or freeze if not needing)
- When ready to bake - Preheat oven to 165 degrees C (or 330 Fahrenheit)
- Lightly spray baking tray then lay baking paper on top (I find this the BEST method – baking paper sticks and no extra oil on cookies)
- Spoon out a tablespoon sized amount and roll into balls and pop onto tray about an inch or two apart
- Flatten the balls with the palm of your hand slightly
- Bake in oven for 10-13 minutes - they will still be soft in the middle but slightly cooked on the outside.
- After they have cooled for 3-5 minutes on the tray transfer to a wire rack until completely cooled.
- IMPORTANT NOTE: Make sure that for quality control purposes you eat one cookie about 5 minutes after they come out of the oven, you may need to try up to 3 to ensure its a suitable for general consumption
- Store in an airtight container for up to 5 days
White Chocolate and Butterscotch Pudding Cookies: A Simple Indulgence
Life's too short for boring cookies. That's my motto, anyway. And these white chocolate and butterscotch pudding cookies? They're anything but boring. They're a delightful explosion of creamy, sweet, and subtly salty goodness in every bite. Perfect for a cozy night in, a bake sale, or even just a little treat to brighten your day. I stumbled upon this recipe while browsing through my favorite baking blogs (don't judge, we all have our guilty pleasures!), and I knew instantly that I had to try it. The combination of the rich butterscotch pudding, the sweet white chocolate, and the soft, chewy texture of the cookies is simply irresistible.
The beauty of this recipe is its simplicity. Even if you're not a seasoned baker, you can easily whip up a batch of these cookies. The ingredients are readily available at most grocery stores, and the steps are straightforward and easy to follow. I love that the recipe allows for some flexibility. You can adjust the sweetness to your liking, add different types of chocolate chips or nuts, or even experiment with different types of pudding mix. The possibilities are endless!
One of my favorite aspects of baking is the process itself. The rhythmic mixing, the sweet aroma filling the kitchen, the anticipation of the first bite – it's a truly sensory experience. Making these cookies is particularly satisfying. The dough is so easy to work with; it's soft and pliable, perfect for rolling into those little balls of deliciousness. And then, the moment you pull them out of the oven, that first glimpse of those golden-brown, slightly gooey cookies is truly magical.
I've made a few tweaks to the original recipe based on my own preferences. I've added a pinch more salt to enhance the flavors, and I prefer using unsalted butter so I can control the level of saltiness. I also like to let the cookies cool slightly on the baking sheet before transferring them to a wire rack, this helps them to retain their shape. But other than that, I've mostly kept the recipe as is. The original creator had such an amazing way of describing the process, like using a tablespoon to measure and rolling them into balls.
The best part? These cookies are wonderfully versatile. They're perfect for enjoying with a cup of tea or coffee on a chilly evening. They're also great for taking along to parties or potlucks. They travel well, and they always seem to disappear quickly. Trust me, these cookies are a guaranteed crowd-pleaser. They're the perfect combination of sweet, salty, and chewy, making them a true delight for the senses. If you’re looking for a simple yet impressive dessert recipe, these White Chocolate and Butterscotch Pudding Cookies are a perfect choice.
So, the next time you're looking for a delicious treat to bake, give this recipe a try. I guarantee you won't be disappointed. And remember, baking should be fun! Don't be afraid to experiment and make it your own. Happy baking!
