Cookie Nuggets With Butterscotch Dip Recipes

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.

BUTTERNUTS

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

COOKIE NUGGETS WITH BUTTERSCOTCH DIP

Steps:

• Cookie Nugget Batter: Combine the powdered sugar,water,corn syrup, butter and vanilla in a medium mixer bowl beat on low until blended. Beat on high until smooth. set aside.
• Dipping Sauce: Combine the instant pudding and the milk, in a medium bowl;whisk until blended. Add the honey and powdered sugar. Whisk until blended.
• Assembly: Dip cookie pieces or crackers or corn chips in the the cookie nugget batter; then roll in the peanuts or other nuts to coat. Dip coated cookie pieces into the sauce and enjoy!