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Home » Cookies » Perfectly Puffy Butterscotch Chocolate Chip Cookies

March 9, 2012

Perfectly Puffy Butterscotch Chocolate Chip Cookies

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Perfectly Puffy Butterscotch Chocolate Chip Cookies 2You 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.

Perfectly Puffy Butterscotch Chocolate Chip Cookies 4I'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.

Enjoy!

Print Recipe
5 from 1 vote

Perfectly Puffy Butterscotch Chocolate Chip Cookies

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 1/2 dozen

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2g
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Jenna says

    April 07, 2012 at 6:53 pm

    The puffy chocolate chip cookies are my absolute favorite! The latest ones that I made, I used lemon pudding mix, lemon zest, dried blueberries and white chocolate chips! They were delish! Thanks for the great base recipe!!

    Reply
    • Nikki says

      April 07, 2012 at 8:35 pm

      Mmmmm! What a great combination, Jenn! I might try it out!

      Reply
    • Nikki says

      April 07, 2012 at 8:35 pm

      Mmmmm! What a great combination, Jenna! I might try it out!

      Reply
  2. Christina @ Sweet Pea's Kitchen says

    March 13, 2012 at 5:31 pm

    These cookies look so good! Butterscotch cookies are the best! 🙂

    Reply
  3. April says

    March 12, 2012 at 4:16 pm

    I wanted to add a comment to the previous post-not b/c of the giveaway but b/c of the question-what would we like to see on Pennies on a Platter. Recently I've really been into dips. They are great for a snack-dipping veggies and chips-and I love that they (once made) are sooo easy to get together. Rip open a bag of chips or baby carrots and go to town. No prep involved. So I'd love to see some creative, easy, quick dip recipes! Hot and cold alike!

    Reply
  4. The Café Sucré Farine says

    March 11, 2012 at 7:34 pm

    These look wonderful and deliciously "puffy" 🙂 Love butterscotch anything!

    Reply
  5. Jessica @ Sunny Side Up says

    March 11, 2012 at 7:26 am

    That really does look like the perfect cookie! I've learned the hard way (and actually more than once, I'm sorry to admit) that the age of baking soda really, really matters! These look fabulous!

    Reply
  6. Dorothy @ Crazy for Crust says

    March 09, 2012 at 6:03 pm

    Those are perfectly puffy! Yum, love the butterscotch. 🙂

    Reply
  7. Jennifer says

    March 09, 2012 at 7:50 am

    Thanks for the baking soda tip. I actually did not know that, and I do like puffy cookies over flat cookies. Really helpful.

    Reply
  8. Blog is the New Black says

    March 09, 2012 at 4:39 am

    Wow, LOVE the puffiness on these! 😉

    Reply

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