Butterscotch Molasses Pudding Cookies
These are the best pudding cookies for Christmas - they're BUTTERSCOTCH Molasses Pudding Cookies! They combine my favorite pudding cookie recipe with butterscotch pudding mix and molasses to make the perfect holiday cookie recipe.
Prep Time20 mins
Cook Time10 mins
Total Time45 mins
Servings: 24 cookies
- 1/2 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1/3 cup molasses
- 1 3.4 ounce box butterscotch instant pudding
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups all purpose flour
- 1 cup butterscotch chips
- Additional sugar for rolling if desired
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. Chill dough for at least 30 minutes (a few hours is preferable).
When ready to bake, preheat oven to 350°F. 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.
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 187mg | Fiber: 5g | Sugar: 20g