If you’re in the mood for soft, double chocolate butterscotch cookies, then you’ll love this quick and easy recipe. These cookies are very soft and chewy and offer plenty of rich, chocolatey flavor.
If you’d like to glaze them you can mix two cups of powdered sugar with a teaspoon of chocolate or vanilla extract and a tablespoon or two of milk. Add just enough to create a glaze, then dip the tops of the cookies.
I’d have loved to have extra photos of this one as we put them together, but we made these for the local fire department and EMT crews to snack on.
Double Chocolate Butterscotch Cookies
You’ll Need:
1 cup (2 sticks) butter, room temperature
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Chocolate Pudding mix
2 eggs
1 teaspoon Chocolate Extract
1/2 tsp Vanilla Extract
1 teaspoon Baking Soda
2 1/4 cups All-Purpose Flour
1 cup of butterscotch chips
1 1/2 cups of chocolate chips
Preheat oven to 375°F
In a medium-size bowl cream the butter with the brown and white sugar. Add the pudding mix, eggs, and both extracts beating together until creamy and fluffy.
Add the flour and baking soda, mixing well. Stir in the chocolate and butterscotch chips.
Drop by tablespoon onto an ungreased cookie sheet. We actually use a cookie dough scoop to make perfectly even cookies.
Bake for exactly 11 minutes. Remove the cookies from the oven and allow them to cool 8-10 minutes before transferring from the cookie sheet.
Slice & Bake Double Chocolate Butterscotch Cookies
If you’d like to make the cookie dough ahead of time, these can be formed into dough logs and frozen for creating slice and bake cookies.
Once the dough is formed, overturn it onto a very lightly floured surface. Use a dough scraper or your hands to lightly shape the dough into a log, rolling it gently to ensure it’s an even thickness throughout.
Wrap the log in parchment paper and freeze until solid. If you have a large family, leave the log intact and wrap it tightly with freezer wrap, plastic wrap, or vacuum seal it.
If you have a smaller household, cut the log into halves or thirds, and wrap each section. Return to the freezer until you’re ready for fresh delicious double chocolate butterscotch cookies!
Slice & Bake Directions
Preheat the oven to 375°F.
Remove the frozen log section and cut it into 1/2″ slices. Place them 2″ apart on a Silpat or parchment paper-lined cookie sheet. Bake the cookies for 8-10 minutes.
More Delicious Pudding Mix Cookie Recipes
Check out these additional pudding mix cookie recipes you’re sure to love as much as we do!
