I must be late for the boat on this one, but I have been reading more and more about pudding cookies and all I can say is, “Where the hell have I been?!” These are simply the most tender, pillowy soft cookies I have ever eaten. Check out my Butterscotch Molasses Pudding Cookies – amazing friends.
One of Dave’s favorite cookies are Ginger Snaps and he loves my Super Moist Gingerbread Cake, which has lots of chunks of crystallized ginger laced throughout. So my first thought was a ginger-based cookie. Checking to see if I had all the ingredients before I started, I pulled down the molasses from the pantry shelf which is a key ingredient in the bread. A thought occurred to me of a photo I Pinned recently of butterscotch and molasses cookies. Sure enough as I checked I did have it and it was a pudding cookie recipe as well. Winner!
Needless to say, these Butterscotch Molasses Pudding Cookies were the outcome. One idea always leads to another in this kitchen and boy is this recipe a beauty. I tweaked a few ingredients, doubled the cookie size and used a new “Home Made” cookie stamp I recently picked up to flatten them instead of keeping them in ball form before baking. I added cornstarch to the batter as I have found this to help with keeping the dough soft and chewy.
So lets start by creaming the butter and sugar in the bowl of an mixer. Add the molasses, pudding mix and blend until combined. Next, add the eggs and vanilla and beat until combined.
In a bowl sift together the baking soda, cornstarch, cinnamon and flour. Add to batter and mix to incorporate.
This stuff smelled and looked so good I wanted to grab a spoon and do a little taste test. I settled for a few butterscotch morsels instead.
Finally add in the cup of butterscotch chips. Chill the dough for at least 30 minutes.
Preheat your oven to 350° F. Line cookie sheets with Silpat silicone baking sheet or parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, set aside.
Using a 2 tablespoon cookie scoop, make balls of dough and roll in the sugar making sure to coat evenly all over.
Gently flatten with a cookie stamp or your hand on the baking sheet. I just got this “Home Made” cookie stamp and this was a perfect time to break it in!
Bake for 9 minutes or until golden and edges start to brown. Allow to cool on wire rack before serving.
These turned out to be so good. Warm, soft and full of molasses flavor and a hint of the cinnamon and butterscotch. The addition of the butterscotch chips was a plus. Each bite had that perfect little nugget of butterscotch!
These pudding cookies are simply incredible. I’m so glad I found this technique as it’s my new favorite for soft, pillow like textured cookies. Enjoy!
Butterscotch Molasses Pudding Cookies
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/3 cup molasses
- 2 boxes butterscotch instant pudding 3.5 ounces
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tsp cornstarch
- 1 teaspoon cinnamon
- 2 1/2 cups flour
- 1 cup butterscotch chips
- Additional 1/2 cup sugar for rolling
- Cream butter and sugar in the bowl of an mixer. Add molasses, pudding mix and blend until combined. Next, add the eggs and vanilla and beat until combined.
- In a bowl sift together the baking soda, cornstarch, cinnamon and flour. Add to batter and mix to incorporate. Finally add in butterscotch chips. Chill dough for at least 30 minutes.
- Preheat oven to 350° F. Line cookie sheets with Silpat silicone baking sheet or parchment paper. Place about 1/2 cup sugar in a small bowl for rolling, set aside.
- Using 2 tablespoon cookie scoop, make balls of dough and roll in sugar. Flatten with cookie stamp or hand on baking sheet. Bake for 9 minutes until golden. Allow to cool before serving.