Caramel Butterscotch Pudding Cookies
Soft, chewy, and irresistibly indulgent, these Caramel Butterscotch Pudding Cookies are packed with rich flavors and a melt-in-your-mouth texture that will keep you coming back for more. The secret lies in the addition of instant vanilla pudding mix, which gives these cookies their delightfully tender consistency. Loaded with sweet butterscotch chips and gooey caramel bits, every bite bursts with a buttery balance of sweetness. Perfectly golden at the edges and slightly soft in the center, these cookies are ready in just 30 minutes, making them an easy yet decadent treat for any occasion. Whether you're baking for a special event, whipping up a holiday batch, or simply indulging your sweet tooth, these cookies deliver sweetness and satisfaction every time.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 package vanilla instant pudding mix (3.4 oz package)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butterscotch chips
- 1 cup caramel bits or soft caramel pieces, cut into small chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the instant vanilla pudding mix to the creamed mixture and beat until well combined.
Add the eggs and vanilla extract, then beat again until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, fold in the butterscotch chips and caramel bits until evenly distributed throughout the dough.
Scoop the dough into 1.5-tablespoon portions (approximately the size of a golf ball) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. The cookies will continue to set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cookies at room temperature, and enjoy their soft, chewy texture with bursts of caramel and butterscotch in every bite!
Nutrition Facts
Calories |
6017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.5 g | 367% | |
| Saturated Fat | 181.8 g | 909% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 812.0 g | 295% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 531.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
