Pudding cookies get a boost with molasses and butterscotch baking chips. Soft as a pillow, chewy and with a slight crunch exterior after rolled in sugar. Adapted from Crazy for Crust.
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.