Description
Sixlet candies and mini chocolate chips feature in these cookies softened and subtly flavored with butterscotch pudding mix.
Ingredients
- 2 sticks Unsalted Butter, Softened To Room Temperature
- ⅔ cups Brown Sugar
- ⅓ cups Granulated Sugar
- 1 package (about 3 1/2 Oz. Size) Instant Butterscotch Pudding Mix
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2-¼ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- ¾ cups Mini Chocolate Chips
- 1 cup Sixlets Candy
Preparation
Preheat oven to 350° F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. Add flour, baking soda, and salt. Mix until just combined. Gently fold in chocolate chips and Sixlets.
Drop rounded tablespoonfuls of dough onto prepared baking sheet. Bake for 10–11 minutes, or until slightly golden.
