Soft and buttery cookies that are loaded with butterscotch and toffee. Grab your glass of milk and a plate of these super soft pudding filled cookies for a deliciously sweet treat.
When you want a chewy cookie that is loaded with flavor and a little bit of crunch, these butterscotch toffee pudding cookies are just the thing! They have the warm buttery goodness of butterscotch and toffee packed together into one easy to make cookie. The chew of the cookie gives way to the slight crunch of toffee for a one two combination that is sure to knock you out!
It turns out that the mountains of cookies I made for the holidays didn’t quite match the whole mountain range of supplies I had to bake them. Don’t get me wrong, we had a TON of cookies.
I mean a ton! But I still had a bag of unopened toffee bits on hand and I just knew they were begging to be made into cookies.
I am not one to say no to bits of candy goodness wanting to be baked into something, so I figured I had better give into them. It seemed like the right thing to do afterall. So the old rusty wheels in my head got to turning.
At first I was going to make some chocolate chip cookies and just mix in the toffee and call it a day. Don’t get me wrong, those would have been absolutely delicious, but the wheels were already in motion and they weren’t quite ready to stop.
That’s when I thought of Clint’s favorite chocolate chip cookies. They have that nice chew and are so easy to make. Plus the batch size seemed about perfect for the get together I was planning to bake for.
Now I could have just followed that recipe to a T and stirred in some toffee bits instead of or in addition to the chips, but I wanted a little bit more. What about using butterscotch pudding instead of vanilla.
The idea of the butterscotch and toffee melding together in a warm and gooey cookie was too much. And we all know I like too much when it comes to dessert!
So with no time to waste, I got to baking. I whipped it up and took a taste of the dough, you know for quality control sake and totally not for lack of self control when it comes to cookie dough! It was great so I knew these cookies were going to be as well.
I had a lot going on in the kitchen the day I made these, so my butter and subsequently my dough got a bit soft. That resulted in a bit flatter cookies than normal.
I could have easily put the dough in the fridge for a bit and the cookies would have been a bit thicker. But I tasted a cookie off the first tray and they were delicious even if not as beautiful as I had hoped.
Besides, time was of the essence. So I baked them all up as they were. You know what, not one person who ate them complained about the flat cookies!
They were too busy reaching for a second one to care! Besides one of my favorite ex-coworkers used to got to a store just for their flat cookies. They had a whole line of them!
What are your favorite recipes using toffee bits? And do you like a thick cookie or a thinner cookie?
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 3.4 ounce package instant butterscotch pudding
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 2 cups toffee bits
- 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.
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Serving Size:1 Cookie
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 70mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.