These soft, chewy cookies are chock-full of butterscotch flavor with a hint of salt.
As the holidays approached this year, Lindsey and Julie, who hosted the Great Food Blogger Cookie Swap, announced that they would not be holding the swap anymore. It was so sad, but I was happy when Allison of The PinterTest Kitchen decided to host a cookie exchange and was more than happy to be her co-host! It just didn't seem right to not have the cookie swap happen. We are, of course, a lot smaller in numbers, but if Allison is game to host next year, I'm game to co-host once again!
The premise is that you are matched with 3 bloggers and send each a dozen cookies (and they don't know who has them until they receive their cookies!). In turn, you also receive a dozen cookies from 3 different bloggers. I received Best Cut Sugar Cookies from The Saucy Southerner, Double Chocolate Mint Cookies from 2 Cookin' Mamas, and Double Chocolate Buckeye cookies from For The Love of Food. They didn't make it any longer than a few days and we loved them all. I can't wait to get the recipes!
I sent a dozen each of these pudding cookies to Liz, Megan, and Colleen. I decided to not search far and long to find a recipe this year. I decided upon the butterscotch pudding cookies because my husband loves butterscotch and I figured they would hold up well in transit. I was honestly really surprised with how much I loved the cookies and how very addictive they were! The little touch of salt really made the difference!
If you would like to be notified of blogging events like this cookie exchange, please check out the Food Blogger Love group: here.
What you need:
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 small box (3.5 oz.) instant butterscotch pudding mix
- 1 tsp. baking soda
- 1 bag butterscotch chips
- Coarse sea salt
- Cream together butter and sugars. Then mix in vanilla and eggs and stir until smooth.
- In a separate bowl, whisk together flour, pudding mix, and baking soda.
- Add dry ingredients into wet ingredients and mix just until combined.
- Stir in butterscotch chips.
- Using a cookie scooper, scoop dough onto a parchment paper or silicone mat-lined baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes in a preheated 350-degree oven.
- Immediately after removing them from the oven, sprinkle with sea salt.
- Let cool for about 5 minutes and then remove to a wire rack.
Recipe adapted from Creme de la Crumb
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