Butterscotch Pudding Triple Chip Cookies

So I've heard all the rage about adding pudding mix to your cookie dough, but I hadn't yet tried it.  Now that I have, I can honestly say, I'm a believer.  These cookies ended up soft and fluffy in a way that I don't think I've had before.  With the addition of enhancing the dough with great butterscotch flavor, the perfect palate for adding a bunch of chips--chocolate, white chocolate and butterscotch.  Plus, I got the best compliment on these cookies.  I took them to work for a training session and was questioned about whether I actually baked them, being told "They look too perfect to be homemade."  Aw, shucks.  That's just how I roll.  The cookies are delicious, slightly salty in the best way because there is plenty of sweetness to go around.

I know I won't go wrong when I find a cookie recipe from Maria at Two Peas and Their Pod.  Which is where I came across this gem.  I didn't make any adjustments, but I did use a sugar-free pudding mix, because I didn't want to add sweetness, just flavor and a softness in the texture of the cookies.  A simple cookie batter with three times the chip flavor and the addition of some pudding mix comes together quickly, then just drop onto cookie sheets, bake and eat!  These cookies are yummy enough they might even end up in the cookie tins this Christmas.  You know that means they're yummy.

Butterscotch Pudding Triple Chip Cookies

Ingredients

1 cup butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 ounce package sugar free butterscotch instant pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

In the bowl of a stand mixer, or a large bowl with a hand held mixer, beat butter until creamy.  Add sugars and beat until light and fluffy.

Mix in pudding, eggs and vanilla.

In a medium bowl, whisk together flour, baking soda and salt.

Gradually add flour mixture to butter mixture, stirring until just combine.

Fold in all the chips.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 10 minutes or until edges are golden and centers are set.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pan for 2-3 minutes before transferring to wire racks to cool completely.

Makes 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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