Trying to think up a new cookie flavor while I was grocery shopping and I decided on Butterscotch. I incorporated my favorite crunch factor, toffee bits and butterscotch together. Believe it or not, the cookies remind me of butterfinger candy bars without the chocolate. They are amazing! I love them!
3/4 cup butter
3/4 cup dark brown sugar
1/4 cup sugar
1 small package of butterscotch instant pudding
2 eggs, I used jumbo
2 teaspoons of vanilla
1 teaspoon baking soda
2 1/4 cups of flour
1 bag of toffee chips
1 bag of butterscotch chips
Preheat oven to 350 degrees. Grease a cookie sheet. Cream butter and sugars together. Add pudding mix and blend well. Add eggs and vanilla, blend. Mix in flour and baking soda. Add toffee bits and mix well. Stir in butterscotch chips. Drop by teaspoonfuls into greased cookie sheet. Bake 8-10 minutes. Remove immediately off baking sheet and place on a wire cooling rack when you pull them out of the oven. The cookies will stick if you do not. Please do not make these cookies too large, they tend to spread and the edges can burn. Enjoy Cookie Monsters!
I already know what you are thinking. Why are you making pumpkin cookies when you don’t like pumpkin?! I do like pumpkin, just not crazy about it. But I do love cookies. I know a lot of people that love pumpkin. These cookies might just convert me! They were awesome.
3/4 cup butter, softened
3/4 dark brown sugar, packed
1 small package of pumpkin spice instant pudding mix*
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 bag of cinnamon chips*
1 bag of toffee bits
Preheat oven to 350 degrees. Combine butter and sugar together in a mixing bowl. Mix well. Add pudding mix and continue to blend until combined. Add eggs and vanilla, mix well. Add flour and baking soda and blend until combined. Stir in chips and toffee bits.
I used a small 1 inch scooper to drop cookie dough on a GREASED cookie sheet. I used Bakers Joy each time I baked cookies on my cookie sheet. Bake 8-10 minutes. Remove cookies immediately to cool on a wire rack. Store in a airtight container.
**Pudding mix is seasonal. I used a box I purchased last year. It can be found at grocery stores, K-Marts, Target and on Amazon. For some of us, the cinnamon chips are also seasonal. I picked up several bags last year for a dollar and kept them in my freezer. I am sure Amazon also carries these but your grocery store will too during the holiday season if they don’t carry them year round.
Recipe adapted from Chef In Training.
I have been making this dessert for my boys for at least 20 years. It’s fast to put together once you make your cake and pudding.
Trifles are an English dessert that are layered with sponge cake, jam or jelly or custard and topped with Whipped Cream. My recipe has a slight twist. I put alcohol in the cake! Quite a bit too! You must use Cool Whip or store brand like product. Real whip cream and the can stuff just does not hold up. Sorry. You will ❤️❤️❤️❤️this dessert. So will your family.
1 Devils Food Cake Mix, prepared to box directions for a 13 x 9 pan (I always recommend Duncan Hines)
2 boxes of chocolate instant pudding, prepared to box directions (4 serving size)
2 containers of Cool Whip (8 ounce size)
1 bag of Heath Toffee Bits
Coffee Liqueur or Raspberry liqueur or strong black coffee, whatever your preference.
Prepare cake according to directions on box. As soon as you pull cake from oven. Poke holes in the cake. I use the big round end of a wooden spoon. Pour about a cup of liqueur or about 3/4 cup of coffee onto the cake. Let it cool and refrigerate a day ahead if you like.
Prepare chocolate pudding and place in refrigerator until set.
Divide cake into thirds. Start layering cake that has been torn into pieces, on the bottom of trifle bowl. Next, place a smooth layer of chocolate pudding over cake. Next add a layer of Cool Whip and sprinkle with toffee bits. Repeat layers two more times, ending with toffee bits. Refrigerate until ready to serve. Enjoy!
Please note you might have some cake left over, pudding and Cool Whip depending in the size of your trifle dish. I used and what is pictured is a Pampered Chef trifle bowl. I do not have any affiliation with Pampered Chef, I just own that bowl.
This is a fast, quick and simple dessert to make. Prep time is 5 minutes, bake time under an hour!
2 cans of apple pie filling
1 jar of caramel ice cream topping, divided
1 box of yellow cake mix
1 stick of butter, melted
1 bag of toffee bits, divided
Ice cream, optional
Preheat oven to 350 degrees. Spray a 13 x 9 pan with Pam. Open up pie filling and spread on the bottom of your pan. Sprinkle cinnamon over the top of the apples. Pour 1/2 cup (more or less) of caramel sauce over the cinnamon apples. Sprinkle half of the bag of toffee bits over the caramel apples. Sprinkle cake mix over the entire pan. Pour melted butter on top of cake mix. Bake for 50 minutes or until hot and bubbly. Top with ice cream, more caramel sauce and toffee bits. Enjoy!