Cashew Butterscotch Pudding Cookies
If you’re on the hunt for a cookie that’s both decadent and comforting, look no further than these delightful Cashew Butterscotch Pudding Cookies. These treats are an irresistible combination of creamy butterscotch flavor, crunchy cashews, and a texture that’s soft on the inside while slightly crispy on the outside. Perfect for a cozy evening at home or a gathering with friends, these cookies will soon become a family favorite. So, roll up your sleeves and let’s get baking!
Why Cooks Rave About It
These Cashew Butterscotch Pudding Cookies are not just your average cookie. The addition of instant butterscotch pudding mix creates a unique chewy texture and amplifies the rich flavor. The combination of butterscotch chips and chopped cashews elevates each bite, making them utterly unforgettable. Whether you’re a novice baker or a seasoned pro, this recipe promises a delicious outcome that will have everyone asking for the secret ingredient!
What to Buy
Before you dive into baking, here’s a detailed shopping list to ensure you have everything you need for your Cashew Butterscotch Pudding Cookies:
- Unsalted Butter – 1/2 cup, melted
- Brown Sugar – 3/4 cup, packed
- Vanilla Extract – 1 teaspoon
- Egg – 1 large
- Instant Butterscotch Pudding Mix – 1 box (3.4 ounces, not sugar-free)
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- All-Purpose Flour – 1 1/4 cups
- Butterscotch Chips – 1 1/3 cups, divided
- Chopped Cashews or Peanuts – 1/2 cup
Appliances & Accessories
To make your baking experience as smooth as possible, gather the following appliances and accessories:
- Mixer – A stand or hand mixer will help cream the butter and sugar perfectly.
- Baking Sheet – A sturdy baking sheet is essential for even baking.
- Mixing Bowls – You’ll need various sizes for mixing ingredients.
- Measuring Cups and Spoons – Accurate measurements are crucial for the perfect cookie.
- Silicone Baking Mat or Parchment Paper – Prevents sticking and makes cleanup a breeze.
Cashew Butterscotch Pudding Cookies, Made Easy
Now that you have all your ingredients and tools ready, it’s time to get started on your Cashew Butterscotch Pudding Cookies! Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the melted unsalted butter and packed brown sugar. Use your mixer to beat them together until the mixture is smooth. Add in the vanilla extract and the egg, mixing until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the instant butterscotch pudding mix, baking soda, salt, and all-purpose flour. This will ensure that your dry ingredients are well mixed and ready to incorporate.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in the Chips and Cashews
Gently fold in 1 cup of butterscotch chips and the chopped cashews. Reserve the remaining 1/3 cup of butterscotch chips for topping the cookies.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop dough onto a prepared baking sheet, spacing them about 2 inches apart. Press a few of the reserved butterscotch chips onto the top of each cookie dough scoop for a beautiful finish.
Step 7: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cashew Butterscotch Pudding Cookies with a glass of milk or your favorite beverage!
Texture-Safe Substitutions
If you’re looking to make some adjustments to this recipe, here are a few substitutions that won’t compromise the texture or flavor:
- Butter – You can use coconut oil for a dairy-free alternative.
- Brown Sugar – Coconut sugar can be used for a more natural sweetener.
- Cashews – Almonds or walnuts make excellent alternatives for a nutty crunch.
- All-Purpose Flour – Use a gluten-free flour blend to make these cookies gluten-free.
Slip-Ups to Skip
When baking these Cashew Butterscotch Pudding Cookies, avoid these common pitfalls:
- Don’t skip the chilling time for your dough; it makes a difference in texture.
- Be sure to use instant butterscotch pudding mix, as cook-and-serve will not work.
- Avoid overbaking; cookies should look slightly underdone when you take them out of the oven.
- Double-check ingredient measurements for the best results.
Keep-It-Fresh Plan
To keep your Cashew Butterscotch Pudding Cookies fresh and delicious, consider the following tips:
- Store cookies in an airtight container at room temperature for up to a week.
- For longer freshness, freeze the cookies in a single layer and then transfer to a freezer-safe container; they’ll keep for up to three months.
- To thaw frozen cookies, simply let them sit at room temperature for about 30 minutes.
Common Questions
Can I use different types of pudding mix?
Absolutely! While butterscotch is the star of this recipe, you can experiment with vanilla or chocolate pudding mixes for different flavors.
Can I make these cookies without nuts?
Yes! Just omit the cashews or peanuts if you have nut allergies or prefer to keep it simple.
Why do I need to use packed brown sugar?
Packed brown sugar adds moisture and a deeper flavor to the cookies, making them chewier and more delicious.
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Our Most-Loved Recipes
If you love these Cashew Butterscotch Pudding Cookies, you might also enjoy:
- Classic Chocolate Chip Cookies
- Soft and Chewy Peanut Butter Cookies
- Oatmeal Raisin Cookies with a Twist
- Decadent Red Velvet Cookies
Final Bite
There’s something truly special about baking cookies that fill your home with warm, inviting aromas. These Cashew Butterscotch Pudding Cookies perfectly embody that comfort and joy. With their chewy texture and delightful flavor, they’re bound to become a staple in your baking repertoire. Whether you share them with loved ones or enjoy them solo, each bite is a little piece of happiness.
As you embark on your baking adventure, remember that the best cookies are made with love and a dash of creativity. So get in the kitchen, enjoy the process, and savor the delightful results. Happy baking!
Cashew Butterscotch Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, combine the melted unsalted butter and packed brown sugar. Use your mixer to beat them together until the mixture is smooth. Add in the vanilla extract and the egg, mixing until well combined.
- In a separate bowl, whisk together the instant butterscotch pudding mix, baking soda, salt, and all-purpose flour. This will ensure that your dry ingredients are well mixed and ready to incorporate.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in 1 cup of butterscotch chips and the chopped cashews. Reserve the remaining 1/3 cup of butterscotch chips for topping the cookies.
- Using a cookie scoop or tablespoon, drop dough onto a prepared baking sheet, spacing them about 2 inches apart. Press a few of the reserved butterscotch chips onto the top of each cookie dough scoop for a beautiful finish.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cashew Butterscotch Pudding Cookies with a glass of milk or your favorite beverage!
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a single layer for up to three months for longer freshness.
- Thaw frozen cookies by letting them sit at room temperature for about 30 minutes.
