The flavor is mildly sweet with a subtle hint of Ritz crackers that plays with your taste buds.
If you didn't know what the ingredients were, you wouldn't exactly know what the undetected flavor is but you would definitely recognize it as being familiar.
I encourage you to play the "surprise ingredient" guessing game with your family and friends. I doubt they'll guess in their first few tries (I think it took my son Adam 4 guesses) but after the secret is out, you'll certainly taste those buttery, delicious Ritz cookies in every bite crunchy bite! YUMMY! Everything's is better when it's mixed with a RITZ!
BUTTERSCOTCH RITZ COOKIES
Yield 2 dozen cookies
1 CUP BUTTER, SOFTENED
1/2 CUP SUGAR
1/2 CUP BROWN SUGAR
2 EGGS (AT ROOM TEMPERATURE)
1 TEASPOON VANILLA
1 TEASPOON COCONUT EXTRACT
1/4 CUP MILK
2 CUPS RITZ CRACKERS, CRUSHED
2 CUPS FLOUR
1 PACKAGE BUTTERSCOTCH PUDDING MIX
1 TEASPOON BAKING SODA
1 TEASPOON SALT
-Preheat oven to 350 degrees
-In the bowl of a stand mixer (using the paddle attachment), or a large bowl with a hand mixer, cream the butter and sugars until light and fluffy.
-Add the eggs, vanilla, coconut extract and milk. Blend until combined.
-In a separate bowl, whisk together the flour, pudding mix, baking soda and salt.
-Slowly add the dry ingredient to the wet ingredients (making sure to scrape the sides on occasion), until just combined.
-Using a wooden spoon, carefully stir in the crushed crackers.
-On a parchment lined baking sheet, drop teaspoon size dollops of dough onto the sheets (1 dozen per sheet).
-Bake cookies for approximately 7-8 minutes and then rotate the sheets and bake for approximately 5-7 minutes more until they're nicely golden brown in color.
I hope you'll try my recipe and let me know what you think. These cookies will be a welcome addition to any child's lunch box and would make for great dippers in a tall glass of milk. Or how about with some peanut butter and jelly and maybe even some.......Wait for it......
Nutella!!! Yep, that's the ticket :)
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