One thing my family loves to do when the weather turns colder is bake. I remember learning to bake with my mom at a young age and it is so exciting to pass that on to my daughter now. She enjoys helping whenever possible. So, I decided to let her take the lead on my chocolate chip pudding cookies. Be sure to check out the photos at the bottom of this post to see my daughter as the "master chef" of this baking adventure.
We have always loved making chocolate chip cookies and have generally followed the recipe as it is written on the back of a chocolate chip bag. However, I recently had one of the best cookies I have ever tasted from a local bakery. I looked on their recipe list and saw something that shocked me: butterscotch pudding. I decided to try my hand at recreating this flavor and make it my own during our Christmas cookie baking. They were a huge success!
Last week, my daughter asked if we could bake cookies as part of her Christmas break activities. I readily agreed and we chose chocolate chip cookies. I stopped by the grocery store, but they were out of butterscotch pudding mix. I decided to give vanilla pudding a shot in the cookies. The flavor was great and the cookies were a hit. I still prefer the butterscotch pudding mix; however, it is clear that other mixes can be substituted in when needed.
1/2 cup unsalted butter
1/2 cup shortening stick (I recommend Crisco)
3/4 cup packed brown sugar
1/4 cup white sugar
1 packet butterscotch pudding mix
1 tsp pure Vanilla extract
2 large eggs
2 1/4 cup flour
1 tsp baking soda
A few shakes of salt
1 bag chocolate chips (I recommend Nestle Toll House Semi-Sweet Mini Morsels)
Heat oven to 350 degrees.
In a large mixing bowl, combine butter, shortening, brown sugar, white sugar, and pudding mix until smooth.
Add vanilla and eggs and mix completely.
Add 1 cup of flour and baking soda, mix completely. Scrape sides of bowl as needed.
Add remaining flour and salt and blend thoroughly on high.
Pour in chocolate chips and combine. I like to use the lowest speed on my Kitchen Aid Stand Mixer to ensure all cookie dough has even amounts of chocolate chips.
Scoop dough onto baking sheets. I use a cookie scoop to form evenly sized cookies.
Bake for approximately 8 minutes or until cookies just start to brown.
Remove from cookie sheet after no more than 2 minutes to cool on foil or a cooling rack.
Chocolate Chip Pudding Cookies
- Baking sheets
- Large mixing bowl
- ½ cup Butter unsalted
- ½ cup Shortening stick
- ¾ cup Brown sugar packed
- ¼ cup White sugar
- 1 packet Butterscotch pudding mix
- 1 tsp Pure vanilla extract
- 2 eggs large
- 2¼ cup Flour
- 1 tsp Baking soda
- A few shakes of salt
- 1 bag Chocolate chips
- Heat oven to 350°
- In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, and pudding mix.
- Add in vanilla and eggs.
- Sift in 1 cup of flour and baking soda. Mix thoroughly.
- Mix in remaining flour and salt. Blend together completely on high.
- Pour in chocolate chips and stir.
- Scoop dough evenly onto baking sheets.
- Bake for approximately 8 minutes.
- Remove cookies from cookie sheet to cool.