Double Butterscotch Cookies
Double butterscotch cookies offer rich, buttery flavor with sweet butterscotch morsels and a hint of caramel from corn syrup, perfect for cookie lovers and dessert enthusiasts.
Ingredients
Instructions
- Stir together flour, baking powder, salt, and baking soda.
- Cream together butter and dry pudding mix until fluffy.
- Beat in eggs and corn syrup.
- Stir in the flour mixture.
- Add butterscotch morsels.
- Drop by tablespoons onto greased baking sheets.
- Bake in a 350°F oven for about 12 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, as it complements the butterscotch nicely. If you don't have corn syrup, honey or maple syrup can work as substitutes. Ensure your butter is at room temperature for optimal creaming. If the dough feels too sticky, chill it for 30 minutes before baking.
Serving Suggestions
These Double Butterscotch Cookies are delightful on their own but can be served alongside a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. They also pair beautifully with a warm cup of coffee or tea, making them a perfect addition to any afternoon snack or dessert table.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, microwave for a few seconds or place in a preheated oven at 350°F for 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Double Butterscotch Cookies contains roughly 623 calories, with 8g protein, 82g carbohydrates, and 29g fat. It is an excellent source of calcium (31% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2733mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant butterscotch pudding for this recipe?
It's best to stick with non-instant butterscotch pudding for the best texture, as instant pudding doesn't provide the same moisture and richness. The non-instant variety helps create a chewy cookie that holds up well during baking.
How do I know when the cookies are done baking?
The cookies will be lightly golden around the edges and the centers may look slightly underbaked, which is normal as they will continue to cook on the baking sheet after being removed from the oven. Allow them to cool for a few minutes before transferring to a wire rack.
Can I add nuts or other mix-ins to the cookie dough?
Absolutely! Chopped pecans or walnuts would add a nice crunch and complement the butterscotch flavor well. You could also mix in chocolate chips or dried fruit for additional sweetness and texture. Just be mindful of the total volume of mix-ins to maintain the cookie's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).