Butterscotch-Toffee Pudding Cookies Recipe

Name: Butterscotch-Toffee Pudding Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups flour; 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding; 1 tsp. baking soda; 1 cup butter, softened; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 1 tsp. vanilla; 2 eggs; 6 oz. Baker's White Chocolate, chopped; 1/2 cup toffee bits

Servings: persons

2-1/4 cups flour
1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
1 tsp. baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
2 eggs
6 oz. Baker's White Chocolate, chopped
1/2 cup toffee bits

1
Heat oven to 375F.
2
Mix flour, dry pudding mix and baking soda until blended.
3
Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy.
4
Blend in eggs.
5
Gradually add flour mixture, beating well after each addition.
6
Stir in remaining ingredients.
7
Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
8
Bake 10 to 12 min.
9
or until edges are lightly browned.
10
Cool on baking sheet 1 min.
11
Remove to wire racks; cool completely.

1460

kcal

Calories

105

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/4 cups flour, 1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding, 1 tsp. baking soda, 1 cup butter, softened, and more.

Yes, Butterscotch-Toffee Pudding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch-Toffee Pudding Cookies

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