Ingredients
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2ΒΌ cups flour
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1 tsp. baking soda
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2 sticks real butter, softened
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1/4 cup regular sugar
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3/4 cup dark brown sugar, packed
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1 (3.4 oz.) box butterscotch instant pudding mix
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2 eggs
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1 tsp. vanilla extract
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1 tsp. butter rum extract
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1 1/2 Tbl. Buttershots Liqueur (I accidentally spilled, so that's about what went in there)
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1/2 cup toffee bits, plain or chocolate covered
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1 (3.5 oz.) pkg. Ghirardelli Intense Dark Chocolate Toffee Interlude squares, break each square into 12 pieces / use 3 pieces per cookie
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whole salted cashews, 3 per cookie, (approx. 90)
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kosher salt (approx. 2 tsp.)
Instructions
Preheat oven to 350º F (175º C).Whisk together the flour and baking soda. Set aside.In a large mixing bowl, cream together the butter and sugars.Beat in instant pudding mix just until blended. Mix in the eggs, extracts and liqueur.Blend in the flour mixture and toffee bits.Drop cookies by large rounded spoonfuls onto ungreased cookie sheets and roll ito large balls. (*The size of a large walnut.) Lightly press cookies flatter with palm of hand.Tuck in pieces of chocolate halfway. Lightly press 3 cashews onto each top.Lightly sprinkle tops with kosher salt as desired.Bake for 10 to 12 minutes in preheated oven. Edges should be lightly browned and center will NOT look done. Do not over bake.Remove from baking sheet carefully to a rack to cool.*They will look like they are NOT done, but they will set up as they cool.Store in an airtight container on the counter.
