Butterscotch While Chocolate Chip Pudding Cookies
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 155.4
- Total Fat: 7.9 g
- Cholesterol: 17.8 mg
- Sodium: 138.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
IntroductionAdd instant flavor with instant pudding! Add instant flavor with instant pudding!
1 Cup all purpose flour
1 pkg (3.4 oz) Jello Instant Pudding Mix Butterscotch Flavor (NOT sugar-free)
1 stick unsalted butter, softened
.5 cup packed Brown Sugar
1 tsp Baking Soda
1 large Egg
1 large Egg white
1 pkg (12 oz) Nestle Toll House White Chocolate Chips
You cannot substitute the regular instant pudding mix with the sugar-free version. Your cookies will not bake correctly.
Have fun with the combinations! Try Vanilla flavor pudding mix and semi-sweet chocolate chips, or chocolate flavor and peanut butter chips.
COMBINE flour and pudding mix in small bowl.
In a large mixing bowl, beat butter on medium-high speed until light, fluffy and smooth (about 2-3 minutes). Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels.
Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.
Bake 9-12 minutes or until lightly browned and the cookies are set. Remove from oven and cool on baking sheets for 3-5 minutes. Transfer cookies to wire racks to cool completely.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user BELASARIA.