Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter, (softened)
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/4 cup instant vanilla pudding mix, (dry)
  • 1/4 cup instant butterscotch pudding mix, (dry)
  • 2 large eggs
  • 1 additional egg yolk
  • 1 tsp vanilla extract
  • 1 tsp imitation butter
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cup Heath toffee bits, (straight toffee, not the chocolate toffee mix)
  • lightning bolt sprinkles, (optional)

Instruction

  • In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars together until smooth. Scrape down the sides of the bowl, if needed. 
  • Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.
  • In a separate bowl, combine flour, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.
  • Mix in the toffee chips.
  • Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
  • Scoop the dough using a medium cooking scoop and roll the dough between your hands to form round balls of dough and place onto a nonstick baking sheet about two inches apart. Top with yellow sprinkles, if desired.
  • Bake at 350 F for 10-13 minutes.
  • Cool on the pan for a couple of minutes before transferring to a cooling rack.