Best Cookie Nuggets Recipes

COOKIE NUGGETS WITH BUTTERSCOTCH DIP

Cookie Nuggets with Butterscotch Dip image

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.

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 13

Ingredients

24 to 30 - broken cookie, cracker or corn chip pieces
COOKIE NUGGET BATTER
1 1/2 cup(s) powdered sugar
2 tablespoon(s) water
1 tablespoon(s) light corn syrup
1 tablespoon(s) peanut butter or if allergic use just soft margarine
1/2 teaspoon(s) vanilla extract
2 cup(s) finely chopped salted peanuts or other nuts
DIPPING SAUCE
3 ounce(s) pkg butterscotch instant pudding or vanilla
1 1/2 cup(s) milk
2 teaspoon(s) honey
1 tablespoon(s) powdered sugar

Steps:

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.
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.
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!

COOKIE NUGGETS

Cookie Nuggets image

Make and share this Cookie Nuggets recipe from Food.com.

Provided by Moe Larry Cheese

Categories Dessert

Time 25m

Yield 2 dozen

Number Of Ingredients 4

Ingredients

1 (18 ounce) package refrigerated refrigerated chocolate chip cookie dough, with peanut butter filling
35 Ritz crackers
honey
strawberries or raspberry jam

Steps:

Preheat oven to 350 degrees. Grease cookie sheets.
Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
Meanwhile, place crackers in resealable plastic food storage bag; seal bag. Crush crackers with rolling pin until fine crumbs form. Reserve 1/2 cup crumbs.
Add remaing crumbs to dough in bowl; beat at medium speed of electric mixer until well blended. Shape 2 rounded teaspoonfuls of dough into oval; flatten slightly. Roll in reserved crumbs; place on prepared cookie sheets. Pinch in sides of oval to make cookie resemble chicken nugget. Repeat with remaingin dough and crumbs.
Bake 8 to 10 minutes or until set. Cool on cookie sheets 10 minutes. Remove to wire rack; cool completely.
Serve cookies with honey and jam for dipping.

Nutrition Facts : Calories 1405.8, Fat 64.9, SaturatedFat 19.4, Cholesterol 61.2, Sodium 967.8, Carbohydrate 192.6, Fiber 4.9, Sugar 4.5, Protein 15.3