It’s no secret that I love pudding cookies, so when I was deciding what to bake to take to my work’s away day – pudding cookies were at the top of my list. I just love how soft and flavourful they are, it’s the perfect kind of cookie. And they’re so versatile, you can do pretty much whatever you like with them. I work from home and although I’ve worked for this company for over a year, I had never met any of my colleagues in person before this away day. They always get mad at me for posting photos of the things I bake when they can’t try any, so I knew I had to come out with guns blazing for them! I’d recently returned from my trip to Atlanta armed with many boxes of instant pudding and one of the flavours I had was butterscotch, I also had some butterscotch chips. I adore butterscotch and I decided this could make an amazing cookie flavour – I was not wrong.
These butterscotch pudding cookies are definitely not for the faint of heart, these cookies are ridiculously sweet and would satisfy even those with the most robust sweet tooth! You might need a trip to the dentist just for looking at them! They have that undeniable butterscotch flavour, combined with a soft and chewy cookie texture that melts in your mouth. Perfect!
They travel really well too, which was not only great for taking them up to the midlands for my colleagues, but I also posted a few to our heavily pregnant assistant manager who couldn’t make the away day. They freeze well too, which is great because this recipe makes a metric tonne of cookies, it made enough that I was able to take plenty for my colleagues with enough left over for my mum to take into her colleagues. So unless you’re going to share with a large group of people, you’ll probably want to store a few away! Plus, then you get instant cookie satisfaction whenever you need it! I’m kicking myself over the fact I didn’t keep a few behind to freeze and eat as I please now!
I used only butterscotch chips in these, but if you want to counteract the sweetness a little they would be great with some semi sweet chocolate chips added. Or, if you’re a dare devil and you want to up the sweetness, why not add some white chocolate chips? Both options would be a yummy welcome addition!
This week has been a crazy one in the Giraffes Can Bake household, a bit of a tough one for personal reasons that I won’t bore you with here. But it makes me even more grateful for this blog and all of you lovely people who read it and take the time to leave comments, writing this blog really does make me a happy little baker. Blogging about my baking adventures has really made me push myself in the kitchen, I think it’s made me a better baker and it’s definitely helped improve my (lack of) photography skills. So I bring these cookies to you all in thanks! I hope you like them 
And what better way to cheer me up than a party? So I’ll be bringing these along to Fiesta Friday too!
- 2 1/4 cups plain flour
- 1 tsp bicarbonate of soda
- 1 cup unsalted butter, softened
- 1/4 cup caster sugar
- 3/4 cup lightly packed brown sugar
- 1 box instant butterscotch pudding (NOT sugar free or cook-and-serve)
- 1 tsp pure vanilla extract
- 2 eggs
- 12 oz butterscotch chips
- Put the flour and bicarb in a bowl, lightly whisk together and set aside
- Put the sugars, butter, pudding and vanilla in your mixing bowl and beat until smooth.
- Beat the eggs in, one at a time, until combined
- Gradually add the flour mixture and beat until just combined, scrape down the sides of the bowl when necessary
- Stir in the butterscotch chips
- Cover the bowl with plastic wrap and chill in the fridge for at least two hours
- Preheat the oven to 180C/350F and line your cookie sheets with parchment paper
- Scoop out the chilled cookie dough and roll into even sized balls. Place the balls at least two inches apart from each other on cookie sheets. Bake for 15-20 minutes until set and tops are starting to crack.
- While baking one sheet of cookies, keep the rest of dough/balls in the fridge to keep it chilled
- Leave to cool on a wire rack
- Store in an air tight container for 3-5 days
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