Harry Potter Butterbeer Pudding Cookies

Who dosnt love a bit of Harry Potter? These Harry Potter inspired Butterbeer Pudding Cookies are a sweet old fashioned blend of vanilla and butterscotch loaded up with toffee bits. Baked to perfection with a soft chewy center and a lightly crisp shell. Thank you Sugar and Soul

½ cup (1 stick) Unsalted Butter
¼ cup Granulated Sugar
¾ cup Light Brown Sugar
¼ cup Instant Vanilla Pudding Mix (dry)
¼ cup Instant Butterscotch Pudding Mix (dry)
2 Large Eggs
1 Additional Egg Yolk
1 tsp Vanilla Extract
1 tsp Imitation Butter
½ tsp salt
1 tsp Baking Soda
2½ cups All Purpose Flour
1½ cup Heath Toffee Bits (straight toffee, not the chocolate toffee mix)

• Cream butter and sugars together until smooth.
• Add pudding, eggs, additional egg yolk, vanilla, and imitation butter. 
• Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt.
• Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
• Mix in toffee chips.
• Mold into a giant ball and wrap tightly in plastic wrap.
• Chill for at least two hours. 
• Remove a a little while before baking so the dough can soften a bit and is easier to work with.
• Scoop 1½ tablespoon sized scoops onto a nonstick baking sheet about two inches apart.
• Bake at 350 F for 11-15 minutes.
• Cool on pan for a couple of minutes before transferring to a cooling rack. 

Variations:

• Use 1¾ oz. package of Butterscotch Pudding Mix instead of half butterscotch and half vanilla.
• Replace Heath Toffee Bits with Butterscotch Chips or do a combo of the two, but still only using 1½ cups.
• Skip the chill time, cookies may be a little flatter and not quite as crisp on the outside, but they will be chewier. . 
• Imitation Butter should ALWAYS be included!
• Dip them in icing for added sweetness.