Butterscotch Toffee Pudding Cookies Recipes
BUTTERSCOTCH TOFFEE COOKIES
Butterscotch Toffee Cookies are the ultimate chewy cookie! Made with real toffee bits and butterscotch, these giant cookies are irresistible, especially paired with a glass of milk.
Provided by Aimee
Categories Cookies
Time 22m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
- Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
- Refrigerate for at least one hour.
- Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
- Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.
Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 54 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BUTTERSCOTCH TOFFEE COOKIES
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH-TOFFEE PUDDING COOKIES
Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so-with chopped white chocolate and toffee bits!
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
- Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
BUTTERSCOTCH TOFFEE COOKIES
These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
- Fold in butterscotch chips and toffee bits until well blended.
- Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
- Bake 10-12 minutes or until golden brown.
- Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.
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- In a small saucepan, brown butter on the stove. Allow to cool for 5 minutes. Pour browned butter into the bowl of your stand mixer fitted with the paddle attachment making sure to scrape all of the brown bits at the bottom of the pan! Stir in both sugars until smooth. Add egg, egg yolk and vanilla and stir until completely combined. Pour in pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don't over mix. Fold in butterscotch chips and toffee bits by hand with a rubber spatula (I reserve about 2 tbs of butterscotch chips and 1 tbs of toffee bits to press into the tops of dough balls before baking) until evenly distributed.
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