Butter-kin cookies

1
Cheryl Jackson

By
@cutiecj

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake

Ingredients

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  • 4 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 c
    butter, softened
  • 1 1/2 c
    packed brown sugar
  • 1/2 c
    white sugar
  • 1 pkg
    3.4 oz. instant butterscotch pudding mix
  • 1 pkg
    3.4 oz. instant pumpkin spice pudding mix
  • 4
    eggs
  • 2 c
    semi-sweet baking chips
  • 1 c
    milk chocolate chips
  • 1 c
    peanut butter chips
  • 2 c
    chopped pecans

How to Make Butter-kin cookies

Step-by-Step

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda and set aside.
  2. In 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.
  3. Bake 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.

Printable Recipe Card

About Butter-kin cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American




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