This one was no exception. If I had to find fault with it – you know me and my picky taste buds – it’s that the cookie butter flavor disappeared almost entirely in the face of the butterscotch flavor. Butterscotch is a pretty dominant flavor and doesn’t share the stage well. In this case, it slapped the cookie butter to the back and kept it there. This is still a good cookie and I like the texture so I forgave it for the intrusion and dominance.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup creamy Biscoff spread
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups butterscotch chips
- Whisk together pudding mix, flour and baking powder; set aside.
- Cream butter, Biscoff spread, brown sugar and granulated sugar for 2 minutes until light and fluffy,
- Add eggs, one at a time, and vanilla, beating until just combined.
- Add dry ingredients in 3 batches, mixing only until just combined.
- Add butterscotch chips, reserving a handful. Scoop dough into golf-ball-size balls. Press several butterscotch chips on the outside. Freeze dough balls for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F.
- Line baking sheets with parchment paper and space dough balls evenly, 2 inches apart. Bake for 7-9 minutes. Let cool for several minutes on cookie sheet then transfer to wire rack to cool completely.