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Butterscotch Cookies
Soft and chewy Butterscotch Cookies you can make anytime of the year. They are rich, buttery, and full of sweet chips with a hint of cinnamon and vanilla.
Servings 12 cookies
Calories 312kcal
Cost $4.48
Equipment
- stand mixer OR hand mixer
- mixing bowls
- measuring cups and spoons
- rubber spatula
- Cookie scoop (large)
- baking sheet
- parchment paper or silicone baking mat
- wire cooling rack
Ingredients
- ¾ cup unsalted butter
- 2 teaspoons vanilla bean paste
- 1 large egg room temperature
- 2 cups all-purpose flour
- ¼ cup instant butterscotch pudding mix
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon finely ground sea salt
- 1 cup butterscotch chips
Instructions
Cream the butter and sugar
- In the bowl of a stand mixer, cream the butter until smooth. Add the brown sugar and granulated sugar, and mix until light and fully incorporated.¾ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
Add wet ingredients
- Mix in the egg and vanilla bean paste until well combined.2 teaspoons vanilla bean paste, 1 large egg
Combine dry ingredients
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, cornstarch, and butterscotch pudding mix.2 cups all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons cornstarch, 2 teaspoons baking soda, 1 teaspoon finely ground sea salt, ¼ cup instant butterscotch pudding mix
Make the dough
- Slowly add the dry ingredients to the wet ingredients, mixing on low and gradually increasing the speed as the dough thickens.
Fold in chips
- Add the butterscotch chips and mix just until evenly distributed.1 cup butterscotch chips
Scoop and Chill
- Scoop the dough into 12 equal balls using a large cookie scoop (or 24 smaller dough balls for smaller cookies). Place the dough balls on a pan and chill for 30 minutes to help control spreading and deepen flavor.
Bake
- While the dough chills, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Space the chilled cookie dough balls 3 inches apart on the prepared baking sheet. For larger cookies, bake for 10–12 minutes on the center rack, until edges are set but centers still look soft. For smaller cookies, bake for 7-9 minutes.
Cool and serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Enjoy warm or at room temperature.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
- Freezing: You can freeze the dough balls (after chilling) in a freezer-safe bag for up to 1 month. When ready, bake directly from frozen or after thawing 15–20 minutes. Add 1 minute to the baking time if the dough is frozen.
- Leftover ideas: Crumble the cooled cookies over vanilla ice cream or use them as a base for a decadent dessert parfait layered with whipped cream and caramel sauce.
- Pairing: They go beautifully with a warm hot cocoa, or even a chilled glass of milk.
Nutrition
Serving: 1large cookie | Calories: 312kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 444mg | Potassium: 44mg | Fiber: 1g | Sugar: 30g | Vitamin A: 389IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg