Butterscotch Reeses Pudding Cookies
Indulge in these Butterscotch Reeses Pudding Cookies! Soft, chewy, and packed with flavor, they’re the perfect treat for any occasion.
Servings: 24 servings
Ingredients
- 1/4 cup butter softened
- 1/2 cup applesauce or 1-4 ounce single serve package
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 package butterscotch instant pudding (3.4 ounces)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups mini Reeses Peanut Butter Cups chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, applesauce, brown sugar, and granulated sugar. Beat until creamy.
- Add in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract.
- In a separate bowl, whisk together the butterscotch pudding mix, baking soda, and flour. Gradually add to the wet ingredients, stirring until just combined.
- Gently fold in the chopped mini Reeses Peanut Butter Cups.
- Drop dollops of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart. Bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Parchment Paper
- Cooling rack
Notes
- For a dairy-free option, use dairy-free butter or coconut oil.
- Substitute all-purpose flour with a gluten-free blend if needed.
- Store cookies in an airtight container at room temperature for up to a week.