M&M Butterscotch Pudding Cookies

M&M Butterscotch Pudding Cookies - Rebekah and her RamblingsMy church is having a potluck dinner tonight, and I got lucky as I was assigned desserts. If I had to make a main dish, I would be REAL mad. However, thanks to my last name, I get to treat you all to some incredibly chunky and fluffy and AMAZING cookies. Like these things are packed with butterscotch chips AND M&M’s. As in you can’t avoid a chunk of one of those things even if you tried, but let’s be real, why would you try that insanity? These are going to be a hit and I’m going to win the potluck because it’s a contest, duh.

M&M Butterscotch Pudding Cookies

Yield: about 3 dozen cookies
Prep Time: 1 hour 20 minutes         Cook Time: 8-10 minutes

What you need:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup lightly packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3.4 oz box instant butterscotch pudding mix
  • 2 cups M&M candies (the contents of a 12.6 oz bag)
  • 1 cup butterscotch chips

Directions:

  • Cream the butter and sugar together in a large bowl with a hand mixer
  • Add the eggs and vanilla, mix well
  • M&M Butterscotch Pudding Cookies - Rebekah and her RamblingsIn a separate bowl, mix the  flour, salt, pudding mix, and baking soda together. Slowly add the dry mix into the wet ingredients, mixing well each time
  • Add the M&M’s and butterscotch chips, stir with a spoon or a hand mixer on low. The dough will be very thick and chunky, keep mixing until everything is well incorporated
  • Refrigerate the dough for at least an hour to help the flavors come together
  • Preheat the oven to 375, line a baking sheet with parchment paper
  • Remember when I said you should make mounds with your dough? Don’t do that here, the dough is chunky and fluffy so you’re cookies come out really puffy. INSTEAD, take a heaping tablespoon of dough and roll it into a ballM&M Butterscotch Pudding Cookies - Rebekah and her Ramblings
  • Cook for 8-10 minutes being careful not to overcook
  • Let cookies sit for 2-3 minutes before removing from baking sheet to cool

This recipe is adapted from Inside Bru Crew Life.

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