Butterscotch Pudding Cookies

Butterscotch Pudding Cookies might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 162 calories. This recipe serves 36. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Many people made this recipe, and 188 would say it hit the spot. This recipe from Table for Two Blog requires granulated sugar, baking soda, salt, and semi sweet chocolate chips. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. If you like this recipe, take a look at these similar recipes: Butterscotch Pudding Cookies, Butterscotch Pudding Cookies, and Butterscotch M&M Pudding Cookies.

Servings: 36

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2½ cups all purpose flour

1 tsp. baking soda

1 cup butterscotch chips

1 (3.4 oz.) package of butterscotch pudding mix

¾ cup dark brown sugar

2 large eggs

¼ cup granulated sugar

½ tsp. salt

1 cup semi-sweet chocolate chips

1 cup unsalted butter, room temperature

1 tsp. vanilla extract

Equipment:

baking paper

baking sheet

stand mixer

whisk

bowl

oven

spatula

Cooking instruction summary:

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.In a medium bowl, whisk together flour, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.Store in an airtight container for up to 5 days.

 

Step by step:


1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.In a medium bowl, whisk together flour, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy.

2. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.

3. Remove from oven and let cool on baking sheet for 5 minutes.

4. Transfer to wire cooling racks to cool completely.Store in an airtight container for up to 5 days.


Nutrition Information:

Quickview
161k Calories
1g Protein
7g Total Fat
21g Carbs
0% Health Score
Limit These
Calories
161k
8%

Fat
7g
12%

  Saturated Fat
4g
28%

Carbohydrates
21g
7%

  Sugar
13g
15%

Cholesterol
24mg
8%

Sodium
109mg
5%

Caffeine
4mg
1%

Get Enough Of These
Protein
1g
3%

Manganese
0.13mg
7%

Selenium
4µg
6%

Vitamin B1
0.07mg
5%

Iron
0.8mg
4%

Folate
17µg
4%

Copper
0.08mg
4%

Vitamin B2
0.06mg
4%

Vitamin A
179IU
4%

Phosphorus
29mg
3%

Magnesium
11mg
3%

Vitamin B3
0.56mg
3%

Fiber
0.65g
3%

Zinc
0.24mg
2%

Potassium
49mg
1%

Vitamin E
0.21mg
1%

Calcium
11mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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