I will never get tired of classic chocolate chip cookies. However, it’s fun to switch it up every once in awhile, right? The dough for these cookies is made with butterscotch pudding which keeps them soft and adds a subtle but yummy hint of butterscotch. Obviously there are chocolate chips (mini chips, as to not overwhelm the other flavors), but the really fun part is the Sixlet candies, which add a nice crunch and an almost malty flavor.
I know we’ve talked about favorite candy before, but what’s your least favorite? I think my least favorite might be Smarties, I just can’t get on board with the dusty texture. When it comes to chocolate, however, I don’t exactly dislike Sixlets, but I can only eat a couple of them at a time. Maybe that’s why they traditionally come in such small packages? They are a little too sweet…or something else I can’t quite put my finger on.
That’s how I found myself with a couple of larger packages of them after my cousin’s baby shower. I decided to throw them in a cookie dough and it was magic. Wikipedia tells me they have a slight malty flavor because of the carob in them. Huh…who knew? When they are added to the dough, they aren’t overwhelmingly sweet or overwhelmingly anything, they just work.
And why butterscotch pudding? Because I love to add pudding mix to cookies when I am craving a softer texture. I intended to make these with vanilla pudding, but the aforementioned malty flavor of the Sixlets made me think that butterscotch would go well here. I also loved these cookies I made with butterscotch pudding last year, so the decision was made! I love love love the result. I plan to make these cookies a regular treat in my house!
This dough is irresistible!
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 2/3 cup brown sugar (128 g)
- 1/3 cup granulated sugar (64 g)
- 1 3.4 oz package instant butterscotch pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour (270 g)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup mini chocolate chips
- 1 cup Sixlets candy
- 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.