Toffee Crunch Pudding Cookies
Ingredients
-
¼
cup
butter, softened
-
⅓
cup
dark brown sugar, packed
-
1
large
egg
-
½
tsp
pure vanilla extract
-
½
small box
instant vanilla pudding mix
-
¼
tsp
baking soda
-
¼
tsp
kosher salt
-
½
cup
all-purpose flour
-
3
Tbsp
bread flour
-
½
cup
toffee crumbles (Heath bar crumbles)
Instructions
- Cream together the butter and dark brown sugar, then add vanilla.
- Beat in the egg until the mixture is creamy.
- Mix in the instant pudding mix, salt, and baking soda until smooth.
- Add both flours and mix until completely combined.
- Fold in the toffee crunch crumbles.
- Form 1½ inch balls of dough and place them on a lined baking sheet.
- Cover with plastic wrap and chill for at least one hour, up to 24 hours.
- Bake in a preheated oven at 350°F for 11-13 minutes.
Nutrition Facts (estimated)
Servings
9 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
150mg
Cholesterol
20mg
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