butter-kin cookies
(2 ratings)
I had a little bit of this and a little bit of that in my pantry and seriously had a need to bake some cookies. My husband tried these nearly straight out of the oven and declared them a hit. He says this one is a keeper.
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(2 ratings)
yield
6 dozen
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For butter-kin cookies
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4 1/2 call purpose flour
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2 tspbaking soda
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2 cbutter, softened
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1 1/2 cpacked brown sugar
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1/2 cwhite sugar
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1 pkg3.4 oz. instant butterscotch pudding mix
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1 pkg3.4 oz. instant pumpkin spice pudding mix
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4eggs
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2 csemi-sweet baking chips
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1 cmilk chocolate chips
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1 cpeanut butter chips
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2 cchopped pecans
How To Make butter-kin cookies
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1Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda and set aside.
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2In a large bowl cream together butter and sugars until smooth. Beat in the instant pudding mixes. Stir in the vanilla and then the eggs, one at a time, beating well after each addition. Blend in the flour mixture. Carefully stir in the chips and nuts. Drop by teaspoons on an ungreased cookie sheet. I use a baking stone and think they come out the best that way.
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3Bake for 10 to 12 minutes in preheated oven. Let sit on cookie sheet or stone 2 minutes before transferring to a cooling rack to finish cooling. Store in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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