Salted White Chocolate & Butter Rum Pudding Cookies with Pecans

Salted White Chocolate & Butter Rum Pudding Cookies with Pecans

Ingredients

  • 2¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 sticks butter, softened
  • ¾ cup packed dark brown sugar
  • ¼ cup white sugar
  • 1 (3.4 oz.) box instant butterscotch pudding mix
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 tsp. butter rum extract
  • 1 cup quality white chocolate chips such as Ghirardelli
  • 1 cup quality butterscotch chips
  • 1 cup chopped pecans
  • sea salt, to sprinkle lightly

Instructions

  • Preheat oven to 350º F (175º C).
  • Sift together the flour, baking soda, and cinnamon, set aside.
  • In a large mixing bowl, cream together the butter, dark brown sugar, and white sugar. Beat in instant pudding mix until blended. Mix in the eggs, vanilla and butter rum extract. Blend in the flour mixture.
  • Fold in the chocolate and butterscotch chips and the pecans.
  • Drop cookies by large rounded spoonfuls onto ungreased cookie sheets. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.
  • Lightly sprinkle tops with sea salt.
  • Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned. Don't over bake.
  • Remove from baking sheet carefully to a rack to cool.
  • *They will look like they aren't done, but they will set up as they cool.
  • Store in an airtight container on the counter.

    • Notes

    The trick to these is to never over beat the eggs and wet ingredients. You want this to be well mixed on a low speed, but not whipped. Over beating will result in domed, cake-like cookies and they won't be as dense, moist, chewy and delicious.
    Be careful NOT to over bake these, either. 10-12 minutes until the edges are lightly browned is all it takes.