You must know that my favorite cookies are the Perfectly Puffy Chocolate Chip Cookies here on the blog. They are Ben’s favorite, too. But, you must also know that I have played around with different variations of it and this is one of my favorite variations. It’s just a simple substitution of butterscotch pudding for the vanilla, then adding in butterscotch chips to the batter.
I’ll use this moment, as well, to give you some advice about achieving the puffiness of these cookies. A few weeks ago, a reader suggested that if you are not getting puffy cookies then you should check your baking soda. I found this tip to be quite helpful as I had flat cookies for the first time from this recipe and then the next day made them again with a new box of baking soda with puffy results. Many of us like to hold on to our baking soda for over a month, but for the sake of these cookies I would ensure your baking soda has not been opened for more than a month.
Perfectly Puffy Butterscotch Chocolate Chip Cookies
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter , at room temperature
- 1/2 cup butter flavored Crisco stick
- 2 eggs
- 1 tsp vanilla extract
- 1 (3.4 oz) package butterscotch instant pudding mix
- 1/2 tsp salt
- 1 Tbsp baking soda*
- 3 to 3 1/2 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy. Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
- In a small bowl, whisk together 1 cup of the flour with the baking soda and salt. Blend into the egg mixture.
- Add additional flour 1/2 to 1 cup at a time until reaching desired consistency. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
- Fold in chocolate chips and butterscotch chips.
- Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake exactly 10 minutes, rotating cookie sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
- *Recipe Note: Make sure your baking soda has not been opened over 1 month.