Best 6 Double Butterscotch Pudding Cookies Recipes

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Double butterscotch pudding cookies are a delightful treat that will satisfy your sweet tooth and leave you craving more. These cookies are soft and chewy with a rich butterscotch flavor. They are the perfect dessert for any occasion and can be enjoyed by people of all ages. With their simple ingredients and easy-to-follow instructions, these cookies are a great option for novice and experienced bakers alike.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

DOUBLE BUTTERSCOTCH PUDDING COOKIES



Double Butterscotch Pudding Cookies image

Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting with buttery, caramelly flavor. Don't skip the sea-salt sprinkle-it helps boost the sweet flavors, rather than taking the cookie in a savory direction.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 box (3.4 oz) Jell-O™ butterscotch instant pudding & pie filling mix
1/2 cup butter, softened
2 tablespoons water
1 egg
1 cup butterscotch chips
1 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  • Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • Store in airtight container.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 14 g, TransFat 0 g

PUDDING COOKIES II



Pudding Cookies II image

Old fashioned pudding cookies. Change the flavor of the pudding for a different variety. Try using pistachio pudding and knead gently and pat out onto a lightly floured surface and cut out bake and then decorate to your liking. Enjoy!

Provided by CLIPSET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 6

2 large eggs eggs
2 cups baking mix
½ cup milk
⅓ cup vegetable oil
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Combine the eggs and baking mix. Mix in the milk and oil. Stir in the pudding and the chocolate chips.
  • Drop by teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 12 g, Cholesterol 8 mg, Fat 4 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 159.8 mg, Sugar 7.2 g

PUDDING COOKIES I



Pudding Cookies I image

I got this recipe from my aunt. It is a quick and easy cookie recipe using pudding--pick any flavor you like!

Provided by Russell Wright

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 5

¾ cup buttermilk baking mix
¼ cup vegetable oil
1 egg
1 (3.9 ounce) package instant chocolate pudding mix
½ cup chopped walnuts

Steps:

  • Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
  • Place teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes or until toothpick comes clean.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.1 g, Cholesterol 7.8 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 140.1 mg, Sugar 3.3 g

DOUBLE BUTTERSCOTCH COOKIES



Double Butterscotch Cookies image

you will need about 1 cup of finely chopped butterscotch candy for this..I usually put candy in heavy plastic bag and smash candy with a meat mallet...

Provided by grandma2969

Categories     Dessert

Time 4h9m

Yield 7 dozen

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup Crisco
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups flour
1 tablespoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
10 ounces English toffee bits
1 cup hard butterscotch candy, finely chop
1/2 cup finely chopped pecans (optional)

Steps:

  • in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
  • add eggs, one at a time, beating well after each addition.
  • beat in vanilla --
  • combine flour, baking soda, cream of tartar and salt.
  • gradually add to the creamed mixture.mix well.
  • stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
  • shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
  • unwrap and cut in 1/2" slices.
  • place 2" apart on greased cookie sheets --
  • bake at 375* for 9-11 minutes.do not overbake --
  • cool 1-2 minutes before removing to rack to cool --
  • if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .

Nutrition Facts : Calories 1375, Fat 44, SaturatedFat 20.2, Cholesterol 163.4, Sodium 1153.6, Carbohydrate 231, Fiber 3.7, Sugar 146, Protein 16.4

DOUBLE CHOCOLATE PUDDING COOKIES



Double Chocolate Pudding Cookies image

How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 30

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1/2 cup butter, melted
3 tablespoons water
1 egg
1 1/4 cups Reese's Peanut Butter Cups® minis (from 8-oz bag)

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g

Tips:

  • To achieve the perfect chewiness, don't overmix the cookie dough. Overmixing will result in tough cookies.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Use high-quality chocolate chips. The better the chocolate, the better the cookies will taste.
  • Don't be afraid to experiment with different flavors. You can add nuts, dried fruit, or even bacon to these cookies.
  • These cookies are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days, or in freezer for up to a month.

Conclusion:

These double butterscotch pudding cookies are the perfect treat for any chocolate lover. They're chewy, gooey, and packed with chocolate flavor. Plus, they're easy to make and can be customized to your liking. So next time you're in the mood for a sweet treat, give these cookies a try!

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