Soft Butterscotch Toffee Pudding Cookies Food

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.

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.

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 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.