The flavoring comes from butterscotch pudding, butterscotch extract (You can find it at stores that sell cake decorating supplies), and butterscotch ice cream syrup (hard to find in sugar-free) ~ or caramel extract (at grocery store), caramel ice cream syrup (sugar-free at grocery store) and caramel flavored liquid coffee creamer. ** If you don't need sugar-free, you can also add a few Heath or toffee bits.
BUTTERSCOTCH or CARAMEL CRUNCH COOKIES
1 box yellow or butter cake mix (sugar or sugar-free)
1 TB instant butterscotch pudding mix (sugar or sugar-free for BUTTERSCOTCH)
2 eggs...............................................................................8 TB (1 stick) unsalted butter, melted
1/4 tsp. butterscotch or caramel extract.......................1 cup crispy rice cereal
1 TB butterscotch or caramel ice cream topping
Preheat oven to 350°. Line baking sheets with parchment paper.
In a large bowl, beat together the cake mix, pudding mix, eggs, extract, ice cream topping and melted butter ~ until the dough comes together well. Mix in the Rice Krispies.
Scoop out with a small cookie scoop and roll into balls. Put on the baking sheets and press almost flat with your fingers (or the bottom of a glass dipped into sugar).
Bake for about 9 minutes (or until just barely starting to lightly brown at the edges). Cool on the pan for about 5 minutes, then remove to rack or paper to cool completely. Drizzle with glaze (I also spread a little with the back of a spoon). Makes about 2-1/2 dozen cookies
Put about 3/4 cup powdered sugar (or 1/2 cup regular white Splenda, whisked together with 1/4 cup cornstarch to make sugar-free "powdered sugar") into a small bowl. Add a drop or so of the extract, and about 1/2 tsp. of the pudding mix (if making butterscotch). Squirt in about 2 tsp. of ice cream syrup; and whisk. Now, whisk in milk or caramel flavored liquid coffee creamer (Crème Brulee works well for butterscotch) ~ 1 tsp. at a time, until it's a thick smooth drizzle consistency.