Name: Butterscotch Pudding Cookies
Prep time: 20 min
Total time: 1 h
Yield: 3 dz.
Ingredients: 2 1/4 c. all-purpose flour; 1 tsp. baking soda; 1/4 tsp. kosher salt; 1 (3.4-oz.) box instant butterscotch pudding mix; 1 c. (2 sticks) salted butter, at room temperature; 3/4 c. packed dark brown sugar; 1/4 c. granulated sugar; 2 large eggs, at room temperature; 1 tsp. vanilla extract; 1 c. pecans, roughly chopped; 1 c. white chocolate chips (about 6 oz.)

Step 1Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.

Step 2In a medium bowl, whisk together the flour, baking soda, salt, and pudding mix.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low. Add the eggs, 1 at a time, and the vanilla, mixing until combined. Add the dry ingredients and mix until just combined. Fold in the pecans and white chocolate chips.

Step 4Scoop the dough into 1 ½-tablespoon balls and place on the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes.

Step 5Let cool for 5 minutes on the pans, then transfer to racks to cool completely. Let the pans cool, then repeat with the remaining cookie dough.