One of my favorite fall flavors is butterscotch...what about you? The butterscotch brownies I made last year were such a hit and one of my favorite recipes ever. When I saw this Butterscotch Cookie recipe on Betty Crocker, I decided to give it a try.
This recipe starts with a cookie mix and a pudding mix. You can't get much easier than that. The dough is pretty thick, so it is easy to scoop the cookies out onto the baking sheet. (I use this cookie scoop and love it.)
These yummy butterscotch cookies have a soft texture and just melt in your mouth.
Butterscotch Cookies
1 pouch Betty Crocker Sugar Cookies (17.5 oz)
1 box instant butterscotch pudding (3.4 oz)
1/2 cup softened butter
2 T water
1 egg
1 cup butterscotch or salted caramel baking chips
*Heat oven to 350F.
*Mix ingredients until a ball of dough forms. Place by tablespoon or scoop about 2" apart on ungreased baking sheet.
*Bake 8-11 minutes. Cool a few minutes on the sheet and then transfer to a cooling rack for at least 20 minutes.
Click here for a printable recipe from Betty Crocker.
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