Butterscotch Pudding Cookies
Prep
20m
Total
20m
If you’re a fan of classic butterscotch pudding, just wait until you try rich and chewy butterscotch pudding cookies. These simple treats are studded with creamy white chocolate and crunchy pecans, but the ingredient that truly transforms them is butterscotch pudding mix, straight from the box. It brings a buttery, caramel-like flavor and also makes the cookies irresistibly soft and chewy. These make wonderful Christmas cookies, but really, they're scrumptious year-round!
Ingredients
3 dz.Steps
View steps on thepioneerwoman.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 250kcal 12%
-
Fat 14g 21%
-
Saturated Fat 6g 30%
-
Carbohydrates 30g 10%
-
Fiber 1g 4%
-
Sugar 19g 38%
-
Protein 3g 6%
-
Cholesterol 24mg 8%
-
Sodium 120mg 5%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Tip: Butterscotch pudding cookies will keep in an airtight container at room temperature for up to 3 days and in the freezer for up to 3 months. Let the cookies thaw at room temperature for 1 hour before serving. The scooped dough will keep in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. You can bake the dough from frozen, adding 1 to 2 minutes of baking time.
Imported & edited by @aannmiller
Comments
Sign in to leave a comment.