These butterscotch toffee 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 are a big seller at school bake sales!
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 ⅜ 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.
👪 SERVING SIZEThis recipe makes 18 cookies. You can double or triple the recipe by clicking on the blue serving size, selecting the number of servings you'd like and the ingredient amounts will adjust accordingly.🌡️STORINGStore these cookies at room temperature, in a sealed container for up to 3-4 days. You can freeze them in a sealed container for up to 4 months.
🍪Butterscotch Toffee Cookie Recipe
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.