Double Butterscotch Pudding Cookies Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ sugar cookie mix 

1

box (3.4 oz) Jell-O™ butterscotch instant pudding & pie filling mix

1/2

cup butter, softened

2

tablespoons water

1

egg

1

cup butterscotch chips

1

teaspoon coarse sea salt

Preparation

Heat oven to 350°F.

In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

Store in airtight container.

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