Best Butterscotch Molasses Pudding Cookies Recipes

BUTTERSCOTCH MOLASSES PUDDING COOKIES image

Yield ? cookies

Number Of Ingredients 13

Butterscotch Molasses Pudding Cookies
1/2 cup butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 boxes butterscotch instant pudding (3.5 ounces)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups flour
1 cup butterscotch chips
Additional sugar for rolling, if desired

Steps:

1. Cream butter and sugar in the bowl of an electric mixer fitted with paddle attachment. Add molasses and mix until mixture is smooth. Add pudding mix and blend until combined. Add eggs and vanilla and beat until combined. Mix in baking soda, cinnamon, nutmeg, and flour. Stir in butterscotch chips. Chill dough 30 minutes (a few hours is preferred). 2. When ready to bake, preheat oven to 350 F. Line cookie sheets with parchment paper. Place 1/2 cup sugar in small bowl for rolling, if desired. (Cookies will be crunchy on the outside with the sugar if you chose to use it.) 3. Scoop one tablespoon ball of dough and roll in sugar, or place on cookie sheet. Bake 9 minutes until bottoms just begin to get golden. Cool for 5 minutes before moving to a rack to cool completely. Cookies can be frozen for later consumption. If desired, place in a ziplock bag between layers of paper towels for bext results when freezing.

Butterscotch Molasses Pudding Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 boxes butterscotch instant pudding (3.5 ounces)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups flour
1 cup butterscotch chips (not pictured, but would be SO good!)
Additional sugar for rolling, if desired

Steps:

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add pudding mix and blend until combined.. Add eggs and vanilla and beat until combined. Mix in baking soda, cinnamon, nutmeg, and flour. Stir in butterscotch chips, if desired. Chill dough for at least 30 minutes (a few hours is preferable).
When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, if desired. (Cookies will be a little crunchy on the outside with the sugar, if you use it.)
Scoop one tablespoon balls of dough and roll in sugar, or just place on cookie sheet. Bake 7-9 minutes until bottoms just begin to get golden. Cool for 5 minutes before moving to a rack to cool completely. Cookies can be frozen for later consumption, if desired. Place in a ziploc bag between layers of paper towel for best results when freezing.