Butterscotch Toffee Pudding Cookies Food

SOFT BUTTERSCOTCH TOFFEE PUDDING COOKIES

Steps:

• Preheat your oven to 350°F and line cookie sheets with silicone baking mats or parchment paper.
• Cream together butter, sugar, brown sugar and pudding mix.
• Add the eggs, one at a time and mix until combined.
• Combine flour and baking powder and then mix that into the butter mixture.
• Fold in the toffee bits and then scoop in rounded teaspoons full onto prepared baking sheets. (I used my small cookie scoop)
• Bake for 8-10 minutes. Cool for a couple of minutes on the baking sheet and then remove to baking racks to cool completely.

DOUBLE BUTTERSCOTCH PUDDING COOKIES

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.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

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.

BUTTERSCOTCH TOFFEE COOKIES

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.

BUTTERSCOTCH-TOFFEE PUDDING COOKIES

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.

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.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

BUTTERSCOTCH PUDDINGS WITH WHIPPED CREAM AND CRUSHED ENGLISH TOFFEE

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.

HARRY POTTER'S BUTTERBEER COOKIES

Steps:

• In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars together until smooth. Scrape down the sides of the bowl, if needed.
• Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.
• In a separate bowl, combine flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.
• Mix in the toffee chips.
• Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
• Scoop the dough using a medium cooking scoop and roll the dough between your hands to form round balls of dough and place onto a nonstick baking sheet about two inches apart. Top with yellow sprinkles, if desired.
• Bake at 350 F for 10-13 minutes.
• Cool on the pan for a couple of minutes before transferring to a cooling rack.

BUTTERSCOTCH PUDDING COOKIES

Steps:

• Preheat oven to350 degrees.
• Line 2 cookie sheets with parchment paper and set aside.
• In a mixing bowl beat the butter and sugar until light and fluffy.
• Add the pudding mix and blend until fully incorporated.
• Add the eggs one at a time.
• Add the vanilla and blend until well mixed.
• In a small bowl whisk together the flour and baking soda.
• Slowly add the flour mixture to the wet ingredients scraping sides and mix until just incorporated.
• Fold in the toffee bits, pecans and white chocolate chips.
• Using an ice cream scoop, place 6 cookie dough mounds on each prepared cookie sheets.
• Lightly press with the palm of your hand.
• Bake 12 to 15 minutes.
• Let the cookies sit 5 minutes on the cookie sheet and then transfer them to a cooling rack.
• These cookies will keep in an airtight container for 5 days.

BUTTERSCOTCH SHORTBREAD COOKIES

Steps:

• In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
• In a large bowl, cream together butter and powdered sugar.
• Mix in vanilla extract.
• Gradually add flour mixture to creamed mixture, stirring to combine.
• Stir in butterscotch chips and toffee bits.
• Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 - 3 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

BUTTERSCOTCH PUDDING CREAM PIE WITH TOFFEE CRUNCH!

Steps:

• Spread the warmed hot fudge toping along the bottom of the pie crust. The sauce needs to be loose enough to pour in/spread out but not scalding hot. Place the crust in the fridge to chill and set the fudge.
• In a large bowl, add the milk, butterscotch sauce and the pudding mix. Beat with an electric mixer until well combined; ~2 minutes. Next, fold in 4 ounces (or one-third) of the whipped topping.
• Remove the crust from the fridge and spoon the pudding mixture into the pie shell spreading it out evenly.
• Top the pie with the remaining whipped topping, sprinkle on the toffee chips and drizzle on some additional butterscotch topping.
• Place in the fridge, uncovered for at least 6 hours to chill out. Once it is all set, slice and loosely cover the rest of the pie with a lid or plastic wrap.
• Store leftovers in the fridge...if you have any!

BUTTERSCOTCH TOFFEE PUDDING PIE

Steps:

• In a mixing bowl, combine the Oreo crumbs, melted butter and sugar and mix until the crumbs are moist. Press into the bottom of a 9 inch pie dish.
• In a mixing bowl, whisk together the milk and pudding. Stir in half of the Cool Whip. Mix in 1/2 of the toffee buts and the mini chocolate chips. Scrape the mixture into the pie crust.
• Place in your refrigerator for 20-30 minutes.
• Remove from the fridge and top with the remaining Cool Whip. Sprinkle with the remaining toffee chops and then drizzle with chocolate fudge sauce.

BUTTERSCOTCH PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
• Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.
• Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
• Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
• Store in an airtight container for up to 5 days.

GRILLED BANANA BUTTERSCOTCH TOFFEE PUDDING

Steps:

• Combine the butterscotch pudding mix, condensed milk and 1 1/2 cups water in a bowl and use an electric mixer to mix well. Refrigerate until set up according to the package directions.
• Whip the cream in another bowl until soft peaks form. Gently fold half of the whipped cream into the set pudding. Fold in the second half until it's light and fluffy, taking care not to overmix. Refrigerate until ready to assemble the banana pudding.
• Preheat an outdoor grill or a grill pan to medium-high heat.
• Brush the cut side of each banana with the melted butter. Grill, cut-side down, until grill marks appear, about 2 minutes. Flip and let cook an additional 30 seconds to 1 minute. Remove from the grill and let cool until cool enough to touch. Peel, then slice 1/4-inch-thick.
• Line the bottom of a 9-by-13-inch baking dish with a layer of vanilla wafers. Layer on half of the butterscotch pudding, then half of the bananas, then a light sprinkle of crushed toffee bar. Repeat the layers, for a total of 2 layers. Refrigerate 4 hours or up to overnight before serving.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper and set aside.
• Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
• Combine melted butter and sugars in a large mixing bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla.
• Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
• Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
• Bake cookies for 12 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

EASY BUTTERSCOTCH PUDDING COOKIES

Steps:

• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Mix cookie mix, eggs, butter and pudding mix in the bowl of a stand mixer fitted with the paddle attachment, or you can use a hand mixer. Mix on medium speed until it's a smooth cookie dough. Add white chocolate chips and peanut butter chips and stir to combine.
• Scoop 2 tablespoon cookie dough balls onto prepared cookie sheets. (You can also make these smaller using a 1 tablespoon cookie scoop, but bake time will be affected.) Press 2 candy corn pieces on top of each cookie dough ball. Important: make sure the candy corn is in the center of the cookie and not touching the cookie sheet. They melt easily!
• Bake for 8-10 minutes until they start to get golden brown on the bottoms. Cool completely before removing from cookie sheets. Store in an airtight container for up to 4 days or freeze for up to one month.

BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly grease a flat rimmed cookie sheet or line with parchment paper/slip mats.
• In a bowl, whisk together flour, baking soda and salt. Set aside.
• In a mixing bowl, beat butter and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.
• Gradually add in flour mixture and beat until well combined.
• Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.
• Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.
• Bake 9-10 minutes or until edges are lightly brown.
• Let cookies cool on cookie sheet for 5 minutes before removing.
• Then, cool cookies completely on wire rack.

BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• In a medium bowl sift together flour, baking soda and salt. Set aside.
• Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Stir in butterscotch chips and pretzels.
• Chill the dough for 30 minutes (or up to 3 days). This step is not mandatory since the cookies will be thick enough even without refrigerating.
• Preheat oven to 175C/350F degrees. Line pans with parchment paper.
• If the cookie dough is hard to handle, leave it on the counter for a few minutes.
• Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 9-11 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

BUTTERSCOTCH TOFFEE COOKIES

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.

STICKY TOFFEE PUDDING W/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 high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), 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.

BUTTERSCOTCH PUDDING

Steps:

• Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
• In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
• Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
• Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
• Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
• Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

BUTTERSCOTCH TOFFEE PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.
• 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.
• Roll dough into 2 rounded tablespoons and place 1" apart on baking sheets. If you reserved butterscotch chips and toffee bits, press into the tops of cookie dough balls now. Bake cookies for 11-12 minutes. Cookies will be underdone but will set up when they cool and stay very soft. Allow them to cool on baking sheets for 7-10 minutes until able to be handled without breaking apart before transferring to wire racks to finish cooling.
• Browned Butter Butterscotch Pudding Cookies will stay soft and fresh for up to one week stored in an airtight container.

Steps:

• 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. Gradually add dry mixture to creamed mixture and mix well. Add toffee bits. When you can no longer stir with a spoon, use your hands to mix the remainder of the flour in.
• On a lightly floured surface, roll out dough to approximately 3/8 inch thickness. Cut with lightly floured round cookie cutter or the mouth of a large cup (3 inches in diameter). Place cookies on cookie sheet (allow 1 inch spacing).
• Bake at 350° for 8- 10 minutes or until firm and the edges of the cookies look golden brown. Loosen cookie with spatula and cool on sheet for 3-5 minutes. Remove to wire racks to cool.

BUTTERSCOTCH-TOFFEE PUDDING COOKIES

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.