Double Butterscotch Cookies Recipes

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Double Butterscotch Pudding Cookies image

Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting with buttery, caramelly flavor. Don't skip the sea-salt sprinkle-it helps boost the sweet flavors, rather than taking the cookie in a savory direction.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 30

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 14 g, TransFat 0 g

BUTTERSCOTCH COOKIES

Butterscotch Cookies image

"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

Steps:

In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH NO-BAKE COOKIES

Butterscotch No-Bake Cookies image

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

Ingredients

2 cups sugar
3/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant butterscotch pudding mix
3-1/2 cups old-fashioned oats
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE BUTTERSCOTCH COOKIES

Double Butterscotch Cookies image

you will need about 1 cup of finely chopped butterscotch candy for this..I usually put candy in heavy plastic bag and smash candy with a meat mallet...

Provided by grandma2969

Categories Dessert

Time 4h9m

Yield 7 dozen

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup Crisco
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups flour
1 tablespoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
10 ounces English toffee bits
1 cup hard butterscotch candy, finely chop
1/2 cup finely chopped pecans (optional)

Steps:

in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
add eggs, one at a time, beating well after each addition.
beat in vanilla --
combine flour, baking soda, cream of tartar and salt.
gradually add to the creamed mixture.mix well.
stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
unwrap and cut in 1/2" slices.
place 2" apart on greased cookie sheets --
bake at 375* for 9-11 minutes.do not overbake --
cool 1-2 minutes before removing to rack to cool --
if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .

Nutrition Facts : Calories 1375, Fat 44, SaturatedFat 20.2, Cholesterol 163.4, Sodium 1153.6, Carbohydrate 231, Fiber 3.7, Sugar 146, Protein 16.4

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