Butterscotch Cookies
Dazzle your taste buds with these soft and chewy butterscotch cookies! They’re easy to make, ready in under 30 minutes, and bursting with mouthwatering butterscotch flavors.
When I visit relatives, they look expectantly at my hands when they greet me at their door. Why? Because I usually have a few bags of cookies clutched in them.
They want my cookies.
Yes, they also like when I visit because I’m an easy and fun guest, but they really love when I bring my cookies. And I’m okay with that.
Wait until you taste these delicious butterscotch cookies and you will see what I mean.
Other cookies that my family love to see me carrying are the pistachio, pumpkin and chocolate cream cheese cookies.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Helpful tips
- Take the butter out an hour before you start the cookies. You want it to be room temperature. To soften it more quickly, unwrap the butter, cut it into pats and drop them into your mixing bowl.
- There is no need to take the cream cheese out to soften ahead of time, as it is already softened.
- Be careful not to over mix the dough, you want the cookies to be soft and succulent.
- I used two different sizes of cookie scoops to show you how they would look. See the photo below where I explain it.
- I dribble both dark chocolate and white chocolate on some of the cookies because I think chocolate enhances everything, but alas, Christopher does not think so. That part of the recipe is optional. You choose.
- These cookies freeze well. Place them in an airtight container (I use a gallon ziplock bag) and lay them flat in the freezer. Unless I take them to someone’s house, I will take out one or two to enjoy. That way they will last for a while and won’t tempt me as much if they were in the cookie jar.
Ingredients and substitutions
- Butter – I only use butter, not margarine as I don’t trust the ingredients. And I use organic whenever I can get it.
- Cream cheese – organic.
- Sugar – Organic cane sugar but you can also use white or brown sugar.
- Egg – organic large.
- Vanilla extract – pure.
- Flour – I usually use white flour in my cream cheese cookies but I didn’t have enough in the cupboard, so I used my trusty sprouted spelt flour instead.
- Pudding mix – butterscotch flavored.
- Baking powder – a rising agent.
- Salt – fine sea salt.
- Butterscotch chips – This really enhances the flavor of the cookie.
How to make butterscotch cookies
Pre-step
Preheat oven to 350 degrees Fahrenheit.
Get out your stand mixer, cookie sheets and cookie scoop.
Step one
Get the wet ingredients – cream cheese, butter, sugar and egg.
Step two
Place cream cheese, butter and sugar in the mixer bowl. (A)
Step three
Turn the mixer on and combine the ingredients until creamy. (B)
Step four
Get the dry ingredients – butterscotch pudding mix, flour, baking soda and salt.
Step five
Add the dry ingredients to the mixing bowl. (D)
Step six
Mix until combined and then stir in the butterscotch chips with a rubber spatula.
Step seven
Use a cookie scoop to form the cookie dough into balls and place them on the baking sheets. (I used the medium scoop for these.)
Step eight
Bake for 15 – 17 minutes. Remember all ovens are different, check after 15 minutes. The cookies should be a little brown around the edges and slightly soft to the touch.
You will make these cookies in batches.
Step nine
Let the butterscotch cookies cool for 5 minutes on the cookie sheet before transferring to a wire rack.
Step ten
This next part is optional.
Melt some chocolate (I chose to use bittersweet and white chocolate) on the stove with a teaspoon of butter until smooth. Spoon the chocolate in a sandwich baggie, cut off a corner and squeeze the chocolate over as many cookies as you like.
This next photo shows the results of the cookies with the two different scoops.
The front cookie was with the medium scoop.
The cookie in the back is with the small scoop.
And the right cookie is still with the small scoop but I leveled it off so it looks rounder. Which one will you make?
Which one would you eat first?
Let’s see the overhead view.
I hope you enjoyed this butterscotch cookies recipe. It makes an outstanding cookie!
Other popular cookies
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Butterscotch Cookies
Ingredients
- 1 cup butter (softened)
- 8 ounces cream cheese
- .75 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2.25 cups flour (sprouted spelt flour)
- 1 teaspoon baking soda
- .50 teaspoon salt
- 3.4 ounces butterscotch pudding mix (1 package)
- 1 cup butterscotch chips (1/2 cup to 1 cup – I enjoy it both ways)
Optional for Dribbles
- .50 cup bittersweet chocolate chips (for drizzle)
- .50 cup white chocolate chips (for drizzle)
- 2 teaspoons butter (divided)
Instructions
- Preheat oven to 350 F
- Place butter, cream cheese and sugar in your stand mixer bowl. Mix until combined and creamy
- Add egg and vanilla and mix until combined
- Add flour, baking soda, salt and butterscotch pudding mix and mix until combined. Be careful not to over mix
- Stir in the butterscotch chips
- Take a cookie scoop and place each batter ball on cookie sheets. (see notes about the different sizes.)
- Bake for 15 – 17 minutes. Check after 15 minutes. The cookies should be slightly browned around the edges and a little soft to the touch
- Let cookies sit for 5 minutes before removing to a wire rack to cool
Optional
- Add white chocolate and bittersweet chocolate to two separate small saucepans. Turn the heat under the pans to low and slowly melt the chocolates. I add 1 teaspoon of butter to each pan to make the chocolate really creamy
- Spoon the melted chocolate each in its own plastic sandwich bag and cut a corner off the bag and squeeze out the chocolate over the cookie in whatever shape you like. I just did strips
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Take the butter out an hour before you start the cookies. You want it to be room temperature. To soften it more quickly, unwrap the butter, cut it into pats and drop them into your mixing bowl.
- There is no need to take the cream cheese out to soften ahead of time, as it is already softened.
- Be careful not to over mix the dough, you want the cookies to be soft and succulent.
- I used two different sizes of cookie scoops to show you how they would look. See the photo below where I explain it.
- I dribble both dark chocolate and white chocolate on some of the cookies because I think chocolate enhances everything, but alas, Christopher does not think so. That part of the recipe is optional. You choose.
- These cookies freeze well. Place them in an airtight container (I use a gallon ziplock bag) and lay them flat in the freezer. Unless I take them to someone’s house, I will take out one or two to enjoy. That way they will last for a while and won’t tempt me as much if they were in the cookie jar.
