Butterbeer Pudding Cookies
Tags: Dessert
Yield: 36
- ½ cup (1 stick) Unsalted Butter
- ¼ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- ¼ cup Instant Vanilla Pudding Mix (dry)
- ¼ cup Instant Butterscotch Pudding Mix (dry)
- 2 Large Eggs
- 1 Additional Egg Yolk
- 1 tsp Vanilla Extract
- 1 tsp Imitation Butter
- ½ tsp salt
- 1 tsp Baking Soda
- 2½ cups All Purpose Flour
- 1½ cup Heath Toffee Bits (straight toffee, not the chocolate toffee mix)
- Cream butter and sugars together until smooth.
- Add pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt.
- Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Mix in toffee chips.
- Mold into a giant ball and wrap tightly in plastic wrap.
- Chill for at least two hours. Remove a a little while before baking so the dough can soften a bit and is easier to work with.
- Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart.
- Bake at 350 F for 11-15 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
- Since I've made these cookies a million times, I've played around with the recipe a bit and here are some different variations:
- Use 1 - 3.4 oz. package of Butterscotch Pudding Mix instead of half butterscotch and half vanilla.
- Replace Heath Toffee Bits with Butterscotch Chips or do a combo of the two, but still only using 1½ cups.
- Skip the chill time, cookies may be a little flatter and not quite as crisp on the outside, but they will be chewier.
- Reduce flour to 2¼ cups for chewier cookies.
- I've made them gluten-free with Bob's Red Mill 1-for-1 all-purpose flour and they're just as good.
- Imitation Butter should ALWAYS be included!
- Dip them in icing for added sweetness.
