Cookie Nuggets with Butterscotch Dip

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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.

serves 24-30 servings
prep time 25 Min
method 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

  • 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!