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
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
Steps:
- Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
- Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
- In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
- Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
- When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
SALTY BUTTERSCOTCH-TOFFEE COOKIES
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
- Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.
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.
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 PUDDINGS WITH WHIPPED CREAM AND CRUSHED ENGLISH TOFFEE
Provided by Julie Hasson
Categories Milk/Cream Scotch Dairy Dessert Vanilla Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 1 cup half and half, egg yolks, and cornstarch in medium bowl until smooth. Combine remaining 2 cups half and half, brown sugar, and salt in heavy medium saucepan. Bring just to boil, stirring until sugar dissolves. Gradually whisk hot half and half mixture into egg yolk mixture. Strain mixture back into same saucepan. Whisk over medium-low heat until mixture just boils and thickens, about 10 minutes. Remove from heat; whisk in butter, Scotch, and vanilla.
- Divide pudding mixture among six 3/4-cup ramekins or custard cups. Cover ramekins with plastic wrap and refrigerate until cold, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
- Beat whipping cream and powdered sugar in medium bowl until soft peaks form. Spoon large dollops of whipped cream atop pudings. Sprinkle with crushed toffee and serve.
- GOOD TO KNOW:
- Crushing the toffee bar with a mallet while the bar is still in its wrapper helps keep the crushed pieces contained. W hisking the hot half and half into the egg yolks gradually-instead of all at once-keeps the mixture from curdling. And finally, straining the pudding mixture helps get the smoothest, silkiest result.
- *Vanilla paste, made with vanilla bean seeds, packs big flavor. It can be found at Trader Joe's markets, specialty foods stores, and surfasonline.com.
DOUBLE BUTTERSCOTCH PUDDING COOKIES
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
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
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (2-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.
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