It’s almost Christmas and I have been taking advantage of this excuse to bake (and eat…) cookies any chance I can get! These cookies aren’t your traditional Christmas cookie in any way, but they just might have to become an annual tradition in my home. They start with a butterscotch pudding dough and are loaded with milk chocolate toffee bits and peanut butter chips.
I made these cookies as part of The Great Food Blogger Cookie Swap —an annual charity cookie swap event for Cookies for Kids’ Cancer. This year, 566 bloggers raised over $12,000 for an amazing cause! It was such a fun experience and I am so thankful for our hosts, Julie from The Little Kitchen and Lindsay from Love and Olive Oil. I can’t wait to participate next year!
In return, I received some amazing White Chocolate Cranberry Cookies from Stephanie at Long Distance Baking, Red Velvet Peppermint Cookies from Carrie at Diet Deep Dish, and Chocolate Meringues from Diana at Life Off the Clock. Check out their blogs for the recipes!
When I was developing these cookies I wanted something that would stay soft over a few days and wouldn’t fall apart in the less-than-gentle shipping process. I love making cookies with instant pudding mix for this reason and decided to use butterscotch pudding here. The milk chocolate toffee chips complement the butterscotch flavor so nicely and the peanut butter chips provide a little bit of contrast without being overwhelming.
I had been planning on these cookies for a couple of weeks before I baked them and, for some crazy (or lazy) reason, decided to wait until the night before to pick up some more toffee bits for them. Big mistake. My poor (and sweet) husband ferried me around to 3 supermarkets and 2 Targets on a Friday night before we found them. I have learned my lesson for next year!
The color of this dough makes my mouth water.
I love the hint of chocolate the milk chocolate toffee chips provide.
These were perfect with a big glass of ice-cold milk.
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2/3 cup brown sugar (128 g)
- 1/3 cup granulated sugar (64 g)
- 1 package instant butterscotch pudding mix (3.4 oz)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cup all-purpose flour (300 g)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup milk chocolate toffee bits, plus 1/3 cup for sprinkling on top
- 2/3 cup peanut butter chips
- Line a baking sheet with either parchment paper or a baking mat.
- In the bowl of a stand mixer, cream together butter and sugars. Add in butterscotch pudding mix, eggs, and vanilla extract, and beat until fully incorporated.
- In a separate medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until just combined. Fold in the toffee bits and peanut butter chips.
- Chill dough for at least 30 minutes. Preheat oven to 350°F. Pour remaining 1/3 cup of toffee bits onto a small plate, create tablespoonful balls of dough and press the tops of each dough ball onto the toffee bits.
- Place each dough ball onto prepared baking sheet and bake for 10-12 minutes or until slightly brown around the edges.
- Remove cookies from oven and let cool on baking sheet for three minutes. Transfer to a wire rack to cool completely.