These butterscotch toffee crunch cookies are a unique bake sale item. The butterscotch pudding and toffee bits give them a creamy crunch, while the aniseed lends a hint of licorice. These were a huge hit at the school bake sale this year!
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 Crunch Cookie
Amount Per Serving (1 cookie)
Calories 135Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Vitamin A 345IU7%
* Percent Daily Values are based on a 2000 calorie diet.