Butter-kin cookies

Cheryl Jackson


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.

★★★★★ 2 votes
6 dozen
15 Min
10 Min


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
2 c
semi-sweet baking chips
1 c
milk chocolate chips
1 c
peanut butter chips
2 c
chopped pecans


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

About Butter-kin cookies

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