With simple ingredients and the perfect flavor, these Butterscotch Cookies are a fun and easy treat that you will want to whip up all the time. Tasty, easy, and simply delicious.
If you did not know I’m a huge sucker for butterscotch. It is one of my absolute favorite flavors around and if I come across anything butterscotch I’m sold.
I’m the type of person that will eat the butterscotch chips out of the bag. This is why I just cannot get enough of these Butterscotch Cookies, they are just that good.
They are also so so easy. Using some butterscotch pudding and other on hand ingredients you can have these baked up in around 20 minutes!
I love quick, easy, and fast and that is exactly what these are. They are also soft, chewy and full of flavor and that is one of the most important things about these cookies.
If you are a butterscotch fan like me you absolutely do not want to miss out on this Butterscotch Cookie Recipe, you will fall in love just like I did.
Some of my other favorite cookie recipes that we have on our site include: Chewy Sugar Cookies, Soft Coconut Chocolate Chip Cookies and M&M Oatmeal Cookies.
WHY THIS RECIPE WORKS:
- WIth easy ingredients these come together quickly.
- You can double or triple the batch depending on how many you make.
- These are able to be stored long term so you can pull them out whenever the craving calls.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Salted butter
Light brown sugar
Granulated sugar
Egg
All-purpose flour
Baking soda
Butterscotch pudding mix
Butterscotch baking chips
HOW TO MAKE BUTTERSCOTCH COOKIES:
- Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugars together in a medium sized mixing bowl.
- Once the butter and sugars are mixed, add in the egg and beat the mixture again until the egg is fully incorporated.
- Mix in the flour, baking soda, and butterscotch pudding mix until no clumps of dry ingredients remain.
- Gently fold in the butterscotch chips until they are evenly distributed throughout the cookie dough.
- Scoop balls of dough the size of 1-2 tablespoons onto a cookie sheet and bake for 8-10 minutes, or until the tops begin to brown slightly.
- Serve and enjoy!
DOES THIS DOUGH NEED TO CHILL?
This dough DOES NOT need to chill! That is one of my favorite things about these Butterscotch Cookies, the dough is made so the cookies do not spread much.
So they are quicker and faster than some cookie dough that you may be used to. I don’t mind dough that is chilled but I love when they come together nicely without having to do that step!
DO I HAVE TO ADD BROWN SUGAR?
Brown sugar is an integral part of this recipe to bring out that butterscotch flavor that these cookies have. I would not recommend leaving it out.
If you want a less rich cookie, you can halve it and then add that portion to the granulated sugar instead.
WHAT OTHER MIX-INS CAN I ADD?
These Butterscotch Cookies play well with a lot of different mix-ins. Some that we love to add are caramel bits, chocolate chips, toffee, chopped nuts, etc.
Anything that you think would taste great with butterscotch you can add to these cookies. Just do not overload them with too many additional ingredients so the cookies will not hold together.
HOW TO STORE:
These can be stored in an airtight container where they will keep for up to 5 days on the countertop, you may be able to extend the life to 7 if you store them in the refrigerator.
They can also be frozen, you can freeze these baked or unbaked. WIth each of these just place cookies or dough in a freezer container separated by parchment paper and they will keep for up to 2 months.
To defrost, remove from the freezer and let thaw overnight in the refrigerator. You can actually bake these from frozen, just give them a few more minutes to cook through.
TIPS AND TRICKS:
- Easily double this batch to make more for larger crowds.
- Make sure that you use instant butterscotch pudding in these and not cook and serve.
- Other mix-ins can be used, see my tips above for some that we enjoy.
- These can be frozen, again see above on how to do that.
- These do not need to be chilled, they are ready for the oven right away.
Love butterscotch and cookies? Then why not combine those two and make these absolutely delicious Butterscotch Cookies, you won’t regret it.
If you like this recipe you might also like:
If you’ve tried these BUTTERSCOTCH COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Butterscotch Cookies
Ingredients
- ½ cup salted butter softened
- ⅓ cup light brown sugar
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ of a 3.4 ounce box instant butterscotch pudding mix packet
- 1 cup butterscotch baking chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugars together in a medium sized mixing bowl.
- Once the butter and sugars are homogenous, add in the egg and beat the mixture again until the egg is fully incorporated.
- Mix in the flour, baking soda, and butterscotch pudding mix until no clumps of dry ingredients remain.
- Gently fold in the butterscotch chips until they are evenly distributed throughout the cookie dough.
- Scoop balls of dough the size of 1-2 tablespoons onto a cookie sheet and bake for 8-10 minutes, or until the tops begin to brown slightly.
- Serve and enjoy!
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