Description
A soft cookie made with instant butterscotch pudding mix and filled with milk chocolate toffee bits and peanut butter chips.
Ingredients
- 2 sticks Unsalted Butter, Softened To Room Temperature
- ⅔ cups Brown Sugar
- ⅓ cups Granulated Sugar
- 1 package (3.4 Oz. Size) Instant Butterscotch Pudding Mix
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- 1-⅓ cup Milk Chocolate Toffee Bits
- ⅔ cups Peanut Butter Chips
- 2 sticks Unsalted Butter, Softened To Room Temperature
- ⅔ cups Brown Sugar
- ⅓ cups Granulated Sugar
- 1 package (3.4 Oz. Size) Instant Butterscotch Pudding Mix
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- 1-⅓ cup Milk Chocolate Toffee Bits
- ⅔ cups Peanut Butter Chips
Preparation
1. Line a baking sheet with either parchment paper or a baking mat.
2. In the bowl of a stand mixer, cream together butter and sugars. Add the butterscotch pudding mix, eggs and vanilla extract, and beat until fully incorporated.
3. In a separate medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined. Fold in 1 cup of the toffee bits and the peanut butter chips.
4. Chill dough for at least 30 minutes. Preheat oven to 350°F. Pour remaining toffee bits onto a small plate. Create tablespoon-sized balls of dough and press the tops of each dough ball into the toffee bits.
5. Place each dough ball onto prepared baking sheet and space them about 2 inches apart. Bake for 10-12 minutes or until slightly brown around the edges.
6. Remove cookies from the oven and let them cool on the baking sheet for three minutes. Transfer to a wire rack to cool completely.
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