Anyway, while I generally like to bake cupcakes, muffins and breads (oh, my!), yesterday was one of those times when I felt like filling my adorable cupcake cookie jar with something I actually made (not those store-bought Oreo's)!
And I found a box of butterscotch pudding mix in my cabinet (because really, who doesn't have a box of butterscotch pudding just laying around the house)? We usually stock our shelves with Dr.Oetker Organics pudding mixes, because I use pudding mix for a lot more than the normal person should!
Not to mention I had some left over vegan white chocolate chips (they do exist!), so I figured why not throw it all together to form one super delicious cookie?
And that is how chewy these chewy, butterscotch pudding white chocolate chip cookies were born.
Blonde Butterscotch Bites
(Makes 3 dozen)
2 cups flour (I use a whole white wheat combo)
1 tsp baking soda
1/4 cup white sugar
3/4 cup brown sugar
1 cup butter (yes, that much)
1 tsp vanilla extract
1 3.4 oz package of butterscotch pudding mix
3 tsps Ener G egg replacer mixed with 4 tablespoons water
White chocolate chips to taste
Preheat oven to 375 degrees.
Soften butter and mix with egg replacer mixture and vanilla extract.
Add white and brown sugar, mixing to form a sandy paste.
Add budding mix. Whisk to form a creamy, thick, pudding-like texture.
Add 1/2 cup flour mixture and stir, then continue to add the rest until all four is mixed in. Add baking soda.
Mix in white chocolate chips to taste.
Roll mixture into one-inch balls and flatten. Spread on lightly greased cookie sheet.
Bake for 8-10 minutes.
Don't let these little cookies fool you. The pudding gives a really squishy-looking consistency. These should not stay in more than 10 minutes or they will burn. I was skeptical and left them in for 12 because they just didn't look baked enough, boy was I wrong. 10 minutes max!
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