BUTTERBEER PUDDING COOKIE RECIPE
INGREDIENTS
3/4 cup of Salted Butter (1 1/2 sticks), melted
3/4 cup Packed Light Brown Sugar
1/4 cup Sugar
1 box Instant Vanilla Pudding
2 Eggs
1 tsp Imitation Butter Flavor (yes, there is such a thing)
2 1/4 cup All-Purpose Flour
1 tsp Baking Soda
1 12 oz bag Toll House Butterscotch Chips
DIRECTIONS
Preheat oven to 350 degrees. Set wire rack in the center.
In one bowl, beat the melted butter into the sugars and then stir in the instant pudding powder mix. Crack in the eggs next and pour in the imitation butter, then beat until smooth. In a separate bowl, measure out the flour and stir in the baking soda. Now slowly add the dry ingredients to the wet, stirring passionately throughout. (Note: feel free to use your stand mixer for all of this. For some reason, I’ve taken to making these pudding cookies ‘by hand’ in a regular mixing bowl). Add the chips and incorporate well.
Drop spoonfuls of batter onto parchment paper lined cookie sheets and bake for 10-11 minutes. This recipe makes approximately 30 cookies, depending on how big your spoonfuls of batter end up being.
Serve warm with an ice cold glass of milk (see photo above — dunking optional).
BONUS LEVEL
If you want to really impressive your kids and dazzle your friends, serve these Butterbeer Pudding Cookies warm topped with frothy Butterbeer whipped cream. It’s easy. Here’s how to make that:
1/2 cup Heavy Cream
1 tbsp sugar
1/2 tsp imitation butter
Mix all three ingredients together and whisk energetically for 5 minutes, or until peaks appear in the whipped cream. Spoon on top of a warm cookie or in-between two warm cookies (OMG!). Now serve and enjoy!
*Photo taken with Samsung NX300 / 10mm fisheye lens.
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