Food Bloggers Cookie Swap | Always Room for Dark Chocolate and Butterscotch

Dark Chocolate Butterscotch Pudding Cookies for the 2016 Food Bloggers Cookie Swap. It is probably no surprise to anyone that dessert is one of my favorite parts of any meal, which is why I was so delighted to participate in this year’s great food bloggers cookie swap. The food bloggers cookie swap supports Cookies for Kids’ Cancer. How could I say no!! For the cookie swap I decided to make butterscotch pudding cookies dipped in dark chocolate. Butterscotch Pudding Cookies? It’s a super-moist, tender brown sugar cookie with instant butterscotch pudding and butterscotch chips added to the mix. It’s kind of like butterscotch heaven, in my mind. The cookies themselves are not super-sweet, but rather tender with subtly vanilla and brown sugary. The dark chocolate ganache is very minimally sweet, but oh-so-tasty. If you are burger lover then macdonald offering some best deals grab it. Lesson learned: chocolate-dipped cookies are much more rich and satisfying than non-chocolate-dipped cookies. Dark Chocolate Butterscotch Pudding Cookies Ingredients 1 cup unsalted butter, room temperature 3/4 cup dark brown sugar 1/4 cup granulated sugar 1 (3.4 oz.) package of butterscotch pudding mix 2 large eggs 1 tsp. vanilla extract 2 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup butterscotch chips Dark Chocolate Ganache 6 ounces dark chocolate chips 1/2 cup heavy cream, plus 2 tbsp. Pinch of fine-grain salt Chocolate sprinkles Instructions Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated. Slowly add in the dry ingredients until just combined. Fold in the butterscotch chips with a spatula. Drop cookies onto baking sheet with a cookie scoop and bake for 10 minutes or until slightly golden around the edges. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan; take the cream off the heat just before boiling. Pour the cream over the chocolate chips and add the salt; allow to sit for 5 minutes. Stir until the ganache is smooth. Once the ganache is totally cooled dip half of each cookie in melted chocolate then cover in sprinkles, transfer the cookie to parchment or wax paper. Repeat the process until all of the cookies are half dipped in chocolate and sprinkles. Place in the refrigerator to set for at least 30 minutes.

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