Butter Ball Chiffon Cookies

Cassie *


These cookies have a combination of lemon and toffee candy..

Sharing from my "Taste OF Home Magazine".


★★★★★ 2 votes

5 dozen
10 Min
15 Min


  • 1 c
    butter, softened
  • 1/4 c
    confectioners' sugar
  • 1 pkg
    ( 3.4 ounce ) instant lemon pudding mix
  • 2 tsp
  • 1 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 1 c
    chopped pecans or walnuts
  • 2
    (1.4 ounce) heath candy bars, chopped

How to Make Butter Ball Chiffon Cookies


  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the pudding mix, water and vanilla. Gradually stir in nuts and chopped candy bars.
  2. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.

    Bake at 325 degree for 12 - 15 minutes, or until lightly browned. Cool for 3 minutes before removing to wire racks.
  3. This recipe does not use eggs.

Printable Recipe Card

About Butter Ball Chiffon Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy

Show 7 Comments & Reviews

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