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Butterscotch cookies on some parchment paper

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. 
Course Dessert
Cuisine American
Keyword butterscotch, butterscotch cookies, cream cheese cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 cookies
Calories 129kcal


  • 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 (½ 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)


  • 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


  • 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


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.


Serving: 2cookies | Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 130mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 197IU | Calcium: 17mg | Iron: 1mg