Caramel Butterscotch Pudding Cookies Recipes

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

Ingredients

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

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Oatmeal Caramel (Or Butterscotch) Pudding Cookies image

Just wait until you taste these cookies! the butterscotch or caramel pudding gives these cookies a fantastic flavour and texture. You can use instant or regular, large (6-ounce) or small (3-ounce) box and butterscotch OR caramel pudding mix! Plan ahead, this dough needs to be chilled for 30 minutes before shaping and baking. Yield amount is only estimated.

Provided by Kittencalrecipezazz

Categories Dessert

Time 51m

Yield 4 dozen cookies

Number Of Ingredients 17

Ingredients

1 cup butter, melted and cooled (no subs please!)
1 cup light brown sugar
1/4 cup white sugar
1 (6 ounce) package butterscotch pudding mix (can use caramel too)
1 1/2 teaspoons vanilla
1/4 teaspoon maple extract
2 eggs
2 tablespoons water
2 cups quick-cooking oatmeal
1 cup rolled oats
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup butterscotch chips (or white baking chips or 1/2 cup of each!)
1 cup semi-sweet chocolate chips (or chunks)
1 cup chopped pecans

Steps:

Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
Stir in eggs and water; mix well to combine.
In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
Mix the dry mixture into the egg/butter mixture; stir well to combine.
Fold in baking chips and pecans.
Chill the dough for about 30 minutes.
Set oven to 350 degrees.
Remove from fridge, and shape into large balls (about 2 tablespoons each).
Place on prepared baking sheet, and press down the dough slightly.
Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

Nutrition Facts : Calories 1714, Fat 100.2, SaturatedFat 52.7, Cholesterol 227.8, Sodium 1215.5, Carbohydrate 194.4, Fiber 12.3, Sugar 123.4, Protein 22.1

CARAMEL BUTTERSCOTCH PUDDING COOKIES

Caramel Butterscotch Pudding Cookies image

Mmmm..yuuuum. Do you like caramel? Butterscotch? Oats? Well you may want to give this a shot! 8-) It is so simple!

Provided by OceanIvy

Categories Drop Cookies

Time 10m

Yield 25-35 serving(s)

Number Of Ingredients 5

Ingredients

3 cups sugar or 3 cups Splenda sugar substitute
1 (6 ounce) can evaporated milk
12 tablespoons butter
3 1/2 cups quick oats
1 (4 ounce) package butterscotch pudding mix

Steps:

Mix sugar or Splenda, butter, and milk in large saucepan.
Bring to boill; stir several times.
Remove pan from burner. Add pudding and oats; stir well.
Let batter cool for 15 minutes.
Drop mixture by teaspoonful onto wax paper.
Cookies will firm when coooled completely.
Enjoy!

Nutrition Facts : Calories 194.4, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.6, Sodium 46.9, Carbohydrate 32.3, Fiber 1.1, Sugar 24.1, Protein 2.3

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