Butterscotch Butter Rum Pudding Cookies
What you need:
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 sticks unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 box (3.4 oz) butterscotch instant pudding mix
- 2 eggs
- 1/2 tsp. vanilla, butter, & nut extract (that's one bottle)
- 1/2 tsp. vanilla extract
- 1/2 tsp. rum extract
- 1 cup Ghirardelli white chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
Directions:
- Cream together butter and sugars until light and creamy, about 3 minutes.
- Add pudding mix and mix until combined.
- Add eggs and extracts and mix until just combined.
- Stir in the flour, baking soda, cinnamon, and salt and mix until dough comes together.
- Fold in chocolate chips, butterscotch chips, and pecans.
- Using a cookie scooper, drop rounds of dough onto a parchment paper-lined or silicone mat-lined cookie sheet. Lightly press cookies down.
- Bake in a preheated-350* oven for 10 to 12 minutes.
- Remove from oven and let sit on the pan for 2 minutes before removing to a wire rack to cool.
Recipe slightly adapted from Wildflour's Cottage Kitchen