butter-kin cookies
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.
prep time
15 Min
cook time
10 Min
method
Bake
yield
6 dozen
Ingredients
- 4 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 1 package 3.4 oz. instant butterscotch pudding mix
- 1 package 3.4 oz. instant pumpkin spice pudding mix
- 4 - eggs
- 2 cups semi-sweet baking chips
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 2 cups chopped pecans
How To Make butter-kin cookies
-
Step 1Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda and set aside.
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Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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