Cashew Butterscotch Pudding Cookies
These Cashew Butterscotch Pudding Cookies are chewy, decadent, and bursting with flavor! Perfect for any occasion!
Servings: 24 servings
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 box Instant Butterscotch Pudding Mix (3.4 ounces, not sugar-free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/3 cups butterscotch chips divided
- 1/2 cup chopped cashews or peanuts
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine melted butter, brown sugar, and vanilla extract. Mix until smooth and creamy. Add the egg and mix until incorporated.
- Sprinkle in the instant butterscotch pudding mix and mix until fully integrated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Gently fold in 1 cup of butterscotch chips and chopped cashews.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
- Baking Sheet
- Mixing bowls
- Electric Mixer
- Cookie Scoop
- Spatula
Notes
- Use instant pudding mix for best results.
- Sprinkle sea salt on top before baking for added flavor!
- Freeze cookies in an airtight container for up to three months.