Ingredients
- 1 cup butter, room temperature (no substitutes)
- 1 3/4 cups granulated sugar (for a more sweeter cookie, can use 2 cups)
- 2 egg yolks (from large or extra-large eggs)
- 1 teaspoon pure vanilla extract
- 2 tablespoons instant butterscotch pudding mix (semi-heaping tablespoon)
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar (for rolling dough)
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
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Step 2: Grease a cookie or baking sheet.
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Step 3: Place some sugar into a shallow bowl; set aside.
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Step 4: In a mixing bowl cream the butter with sugar for about 3 minutes, stopping once to scrape down sides of bowl.
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Step 5: Add in egg yolks and vanilla beat 2 minutes, scraping sides of bowl again.
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Step 6: Beat in vanilla pudding mix until combined.
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Step 7: In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly at first).
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Step 8: Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
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Step 9: Roll about 1 semi-heaping tablespoon of cookie dough into granulated sugar. Place on baking sheet. Continue with more cookie dough, spacing about 2-inches between dough (these cookies really spread out).
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Step 10: Bake about 8 minutes. (the longer the cookie bakes the crispier they will be, 8 minutes should give you a semi-crispy cookies but still chewy).
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Step 11: Cool on baking sheet about 15 minutes, then remove to a rack. Cookies will firm up while on baking sheet and more on the rack.
We hope you enjoy this recipe!
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