Butterscotch-Toffee Pudding Cookies

27 42 servings, 1 cookie (29 g) each
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42 servings, 1 cookie (29 g) each

Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so—with chopped white chocolate and toffee bits!

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What You Need

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Make It

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


Prepare dough as directed; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake in 375°F oven 20 to 25 min. or until edges are lightly browned. Cool before cutting into bars. Makes 24 servings, 1 bar (51 g) each.


If baking these cookies in high-altitude areas, increase the baking time to 9 to 11 min. or until edges are lightly browned.


  • 42 servings, 1 cookie (29 g) each

Nutritional Information

Serving Size 42 servings, 1 cookie (29 g) each
Calories 130
% Daily Value
Total fat 7g
Saturated fat 4g
Cholesterol 25mg
Sodium 115mg
Carbohydrate 16g
Dietary fibre 0g
Sugars 11g
Protein 1g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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