Need a soft delicious cookie to add to the line up that isn’t loaded with the same old chocolate chips? These little doodads are the cookies you have been looking for. Double down with butterscotch flavor and knocked out of the park with a little hit of Biscoff cookie spread these cookies are it.
What You’ll Love About This Recipe
These Butterscotch Biscoff Pudding Cookies offer a scrumptious twist on traditional cookies with the addition of creamy Biscoff spread and rich butterscotch pudding mix. The pudding not only imparts a melt-in-your-mouth texture but also ensures each bite is packed with flavor. The inclusion of Biscoff adds a mildly spiced, caramelized depth that makes these cookies a standout at any gathering.
Ingredients
- Butterscotch pudding mix
- Flour
- Baking powder
- Butter, softened
- Creamy Biscoff Spread
- Brown sugar, packed
- Granulated sugar
- Eggs
- Vanilla extract
- Butterscotch chips
How to Make Butterscotch Biscoff Pudding Cookies
- Combine Dry Ingredients: In a large bowl, whisk together the pudding mix, flour, and baking powder.
- Cream Butter and Sugars: In the stand mixer with a paddle attachment, beat the butter, Biscoff spread, and both sugars until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla, ensuring each is well incorporated.
- Fold in Butterscotch Chips: Gently stir the butterscotch chips into the mixture.
- Chill the Dough: Cover the dough and chill in the refrigerator for 30 minutes to firm up.
- Prepare for Baking: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Bake the Cookies: Scoop tablespoon-sized dollops of the dough onto the baking sheet, spaced 1 inch apart. Bake for 7-9 minutes until the edges are just golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Chilling Is Crucial: Don’t skip chilling the dough as it helps prevent the cookies from spreading too much during baking.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to achieve a smooth, even mix.
How to Serve Butterscotch Biscoff Pudding Cookies
Serve these cookies as a delightful after-dinner treat or a sweet snack during the day. They pair wonderfully with a cup of coffee, Thai Milk Tea or a glass of cold milk.
How to Store
Store these cookies in an airtight container at room temperature for up to a week, ensuring they remain fresh and delicious.
Enjoy your baking adventure with these flavorful and irresistible Butterscotch Biscoff Pudding Cookies!
Ingredients
- 1 3.4 oz box butterscotch pudding mix
- 2 1/2 cups flour
- 1 teas baking powder
- 1/2 cup butter - softened
- 1/2 cup Creamy Biscoff Spread
- 1/2 cup brown sugar - packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teas vanilla
- 1 1/2 cups butterscotch chips
Instructions
- Whisk the pudding mix, flour, and baking powder in a large bowl. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and Biscoff spread with the sugars until light and fluffy. Add the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla. Stir in the butterscotch chips.
- Cover the batter and allow to chill in fridge for 30 minutes.
- Preheat the oven to 350 degrees F. Scoop tablespoon size dollops of batter 1″ apart from one another on a parchment paper lined baking sheet. Bake for 7 to 9 minutes, until bottoms are just golden.
- Cool on a wire rack for 5 to 7 minutes before transferring to a rack to cool completely.
- Enjoy!
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
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Welcome to the biscoff/speculoos cookie-spread addict club! I am super excited about there being an entire cookbook dedicated to it now. My favorite way to use to so far has been in frosting.
I love Biscoff – I ate a lot of it on toast when I was pregnant.
i loove it swirled into cheesecakes and brownies! or mixed in with frosting!
I’ve never had the joy to try it, but if I could I think I’d start with trying it on warm toast or a hot bagel.
I love on crackers
I have never heard of Biscoff, definitely worth trying. The pictures of the cookies are making me drool. Looks like I am stopping at the store after work to pick up some ingreedients!
I haven’t tried it yet and I would love to because it looks so good!
I haven’t had it yet but I want to!