Butterscotch Pudding Gingerdoodle Cookies with White Chocolate Chips

Butterscotch Pudding Gingerdoodle Cookies with White Chocolate Chips might be a good recipe to expand your hor d'oeuvre recipe box. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 141 calories. This recipe serves 36. 294 people have made this recipe and would make it again. A mixture of dark brown sugar, white chocolate chips, butterscotch pudding mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bake Your Day. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. Butterscotch White Chocolate Chip Pudding Cookies, Flourless Dark Chocolate Espresso Cookies with Butterscotch Chips, and Chewy Chocolate Molasses Cookies with White Chocolate Chips are very similar to this recipe.

Servings: 36

Preparation duration: 6 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line two large baking sheets with parchment or a Silpat liner.Mix the flour, baking powder, ginger, cinnamon and salt in a large bowl until combined.In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3 minutes. Add the eggs, pudding mix and the vanilla and mix until combine. Slowly add the dry ingredients and mix just until combined. Fold in the white chocolate chips.Roll into balls about 1-inch in diameter. Mix the sugar and ginger together and roll each ball in the mixture. Place on the prepared baking sheets, about 2 inches apart and pat down lightly. Bake for 12-13 minutes, just until the edges are brown and the tops are crackled.Cool on the cookie sheet for a few minutes and then cool completely on a wire rack. Cassie's Notes:If you aren't a fan of ground ginger, omit the ginger and replace with the same amount of ground cinnamon, for a total of 1 1/2 teaspoons ground cinnamon.

 

Step by step:

1. Preheat oven to 350 degrees. Line two large baking sheets with parchment or a Silpat liner.

2. Mix the flour, baking powder, ginger, cinnamon and salt in a large bowl until combined.In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3 minutes.

3. Add the eggs, pudding mix and the vanilla and mix until combine. Slowly add the dry ingredients and mix just until combined. Fold in the white chocolate chips.

4. Roll into balls about 1-inch in diameter.

5. Mix the sugar and ginger together and roll each ball in the mixture.

6. Place on the prepared baking sheets, about 2 inches apart and pat down lightly.

7. Bake for 12-13 minutes, just until the edges are brown and the tops are crackled.Cool on the cookie sheet for a few minutes and then cool completely on a wire rack. Cassie's Notes:If you aren't a fan of ground ginger, omit the ginger and replace with the same amount of ground cinnamon, for a total of 1 1/2 teaspoons ground cinnamon.

Nutrition Information:

covered percent of daily need