Cookie Nuggets with Butterscotch Dip

Pat Duran


I got this idea from Taste of Home. I didn't have any pound cake so I looked in my pantry to see what I could use. -I had a box of broken Nilla Cookies in a box- you know the ones you make pie crust or dessert crust with.You could also use any broken cookies that no one wants to eat -that are left on the bottom of the cookie jar..if there are any-that is! Crackers will work too. Well enjoy. Kids will love these.


★★★★★ 1 vote

24-30 servings
25 Min
No-Cook or Other


  • 24 to 30
    broken cookie, cracker or corn chip pieces

  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
  • 1 Tbsp
    light corn syrup
  • 1 Tbsp
    peanut butter or if allergic use just soft margarine
  • 1/2 tsp
    vanilla extract
  • 2 c
    finely chopped salted peanuts or other nuts

  • 3 oz
    pkg butterscotch instant pudding or vanilla
  • 1 1/2 c
  • 2 tsp
  • 1 Tbsp
    powdered sugar

How to Make Cookie Nuggets with Butterscotch Dip


  1. Cookie Nugget Batter:
    Combine the powdered sugar,water,corn syrup, butter and vanilla in a medium mixer bowl beat on low until blended. Beat on high until smooth.
    set aside.
  2. Dipping Sauce:
    Combine the instant pudding and the milk, in a medium bowl;whisk until blended.
    Add the honey and powdered sugar. Whisk until blended.
  3. Assembly:
    Dip cookie pieces or crackers or corn chips in the the cookie nugget batter; then roll in the peanuts or other nuts to coat.
    Dip coated cookie pieces into the sauce and enjoy!

Printable Recipe Card

About Cookie Nuggets with Butterscotch Dip

Main Ingredient: Sugar
Regional Style: American

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