Butterscotch Toffee Pudding Cookies Recipes

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BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

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

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

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



Butterscotch-Toffee Pudding Cookies image

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

2-1/4 cups flour
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 tsp. baking soda
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
2 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped
1/2 cup toffee bits

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



Sticky Toffee Pudding with Butterscotch Sauce image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 16

12 ounces dates, pitted and roughly chopped
2 1/2 cups water
2 teaspoons baking soda
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Butterscotch sauce, recipe follows
2 1/4 cups light brown sugar
7 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon brandy
1/4 teaspoon vanilla extract
1 cup cold heavy cream, optional

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



Salty Butterscotch-Toffee Cookies image

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

4 cups all-purpose flour
2 teaspoons coarse salt
2 teaspoons baking soda
3 1/2 sticks unsalted butter, room temperature
2 1/2 cups packed dark-brown sugar
3/4 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3/4 cup butterscotch chips
2 cups toffee bits
1 1/2 cups coarsely chopped toasted pecans
Maldon sea salt, for sprinkling

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



Butterscotch Toffee Cookies image

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

2 large eggs
1/2 cup canola oil
1 (15.25 ounce) package butter pecan cake mix (I used Betty Crocker)
1 (11.5 ounce) package butterscotch chips
8 ounces Heath Chocolate Covered Toffee Bits

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



Salted Butterscotch Pudding Pretzel Cookies image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 eggs
1 teaspoon vanilla
2 cups mini pretzel twists, coarsely crushed
1 cup semisweet chocolate chips
1/2 cup milk chocolate toffee bits
1 teaspoon coarse sea salt

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



Butterscotch Puddings with Whipped Cream and Crushed English Toffee image

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

3 cups half and half, divided
2 large egg yolks
1/3 cup cornstarch
3/4 cup (packed) dark brown sugar
1/4 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon Scotch
1 teaspoon vanilla extract or vanilla paste*
3/4 cup chilled heavy whipping cream
3 tablespoons powdered sugar
1 1.4-ounce chocolate-covered English toffee bar (such as Heath), crushed with mallet or finely chopped

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



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

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

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

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

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

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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From recipewinners.com


BUTTERSCOTCH TOFFEE COOKIES| BAKE SALE- FOOD MEANDERINGS
2017-09-27 Preheat oven to 350 degrees F. Spray cookies sheets with non- stick cooking spray. In a large bowl, with an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in the eggs, and then add vanilla. In a separate bowl, combine the flour, pudding/pie filling mix, baking powder and anise.
From foodmeanderings.com


OATMEAL COOKIES WITH BUTTERSCOTCH PUDDING - CREATE THE MOST …
All cool recipes and cooking guide for Oatmeal Cookies With Butterscotch Pudding are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good …
From recipeshappy.com


BUTTERSCOTCH TOFFEE CHOCOLATE FUDGE COOKIES
2012-03-19 Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the vanilla on high speed.
From sallysbakingaddiction.com


BEST BUTTERSCOTCH TOFFEE SKILLET COOKIE - THE BEST DESSERT RECIPES
This Best Butterscotch Toffee Skillet Cookie recipe is cooked in a skillet and is packed full of butterscotch and toffee. This cookie recipe is super easy to make and tastes absolutely delicious. Top this unique cookie recipe with a scoop of vanilla ice cream, and you have the ultimate dessert recipe. Try this easy cookie recipe next time you ...
From thebestdessertrecipes.com


BUTTERSCOTCH-TOFFEE PUDDING COOKIES | KRAFT WHAT'S COOKING
Then we made them more so—with chopped white chocolate and toffee bits! Jul 27, 2020 - Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so—with chopped white chocolate and toffee bits! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


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