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.
Course Dessert
Cuisine American
Keyword butterscotch, butterscotch cookies, cream cheese cookies
1cupbutterscotch chips(1/2 cup to 1 cup - I enjoy it both ways)
Optional for Dribbles
.50cupbittersweet chocolate chips(for drizzle)
.50cupwhite chocolate chips(for drizzle)
2teaspoonsbutter(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
Notes
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.