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These are softer cookies with CRUNCH (from the Rice Krispies) ~ with an optional Caramel or Butterscotch drizzle glaze. Made with sugar or sugar-free *
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
GLAZE:
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.
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
GLAZE:
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.
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