Butterscotch Cookies Archives - Family Cookie Recipes

SCOTCHEROO COOKIES

Jessica — Mon, 01 Sep 2025 20:01:52 +0000

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you’d like!

Have you ever made a pan of Scotcheroos? They’re rice krispie treats made with peanut butter, butterscotch and chocolate and they’re addicting! It’s a classic recipe that’s been popular for decades. These cookies have all the flavors of Scotcheroos baked in, which is just delicious. I hope you enjoy them!

Ingredients for Scotcheroo Cookies

Butter: ½ cup salted butter, softened, adds moisture and richness, helping to create a tender texture. Using salted butter balances the sweetness, but you can use unsalted if that’s what you have on hand.

Sugars: Adding ½ cup white granulated sugar provides sweetness and helps with spreading, while ½ cup light brown sugar adds moisture and a subtle caramel note.

Egg: 1 large egg binds ingredients together and provides structure.

Extract: Use 1 teaspoon vanilla extract to enhance the overall flavor.

Peanut butter: ½ cup creamy peanut butter is the star flavor, giving the cookies their signature nutty richness and chewiness.

Flour: The base that holds everything together is 1 ¾ cups all-purpose flour.

Baking powder: 1 teaspoon baking powder acts as a leavening agent to give the cookies a light lift. Make sure you use baking powder, not baking soda. This is going to help your cookies develop that soft, chewy texture.

Chips: Adding 1 cup of each semi-sweet chocolate chips and butterscotch baking chips provide pockets of melted sweetness and contrast, enhancing the overall flavor complexity. You can also melt down some extra butterscotch chips and drizzle over your cookies for an extra punch of flavor.

Tips for making Scotcheroo Cookies

Brown sugar: I recommend using light brown sugar for this recipe. You are going to get a lot of extra sweetness from the butterscotch chips, so you don’t really need the sweetness that dark brown sugar would bring.
Softened butter: You just need your butter to be softened, not at room temperature. If you are worried that your butter might be too soft then you can cover the cookie dough with plastic wrap and chill it in the fridge for 30 minutes.
Using an electric mixer: If you are using a stand mixer then you probably won’t need to combine the butter, sugar, eggs, and vanilla for the full 7 minutes. You just want to cream the butter and sugar until the sugar is dissolved and incorporate the eggs and vanilla until you reach that light, fluffy consistency.

How long are Peanut Butter Butterscotch Cookies good for?

You can store your cookies on the counter for up to a week or in the fridge for up to 6 days. Your cookies are going to dry out a little faster if you keep them in the fridge will will cause them to last a little less time.

If you want to keep your cookies for an extended period, you can freeze them up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.

Scotcharoo Cookies Recipe

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you'd like!

Course Cookies, Dessert

Cuisine American

Keyword Scotcheroo Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 207kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
1 ¾ cups all-purpose flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup butterscotch baking chips

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add your softened butter to a large mixing bowl along with the granulated sugar and brown sugar. Use an electric hand mixer to cream the butter and sugars on medium speed for 4 minutes. After 4 minutes, add the egg and vanilla. Continue whisking for another 3 minutes. By the time you are done mixing, your batter should be fluffy and light in color.
Reduce the speed of your hand mixer and mix in the peanut butter until it is completely incorporated. Slowly whisk in the flour and baking powder until no dry clumps of flour remain in the cookie dough.
Use a silicone spatula to fold in the chocolate and butterscotch chips, ensuring they are evenly distributed throughout your cookie dough.
Use a cookie scoop or spoon to drop balls of cookie dough about 1 ½ tablespoons in size onto a cookie sheet. Space your cookies at least an inch apart to account for spreading and bake for 10-12 minutes.
If you’d like, you can melt some extra chocolate chips and drizzle them over your cookies as they come out of the oven. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I make Scotcharoo Cookies without butterscotch chips?

Yes, you can omit butterscotch chips if you prefer. Replacing them with additional chocolate chips or peanut butter chips will maintain sweetness and texture while changing the flavor profile.

What is the differences between Scotcheroos and Scotcharoo Cookies?

Scotcheroos are no-bake bars made with rice cereal, peanut butter, and a chocolate-butterscotch topping. Scotcharoo Cookies are baked, combining similar flavors into a traditional cookie form, often with flour and eggs.

What is the best way to drizzle chocolate over cookies?

Melt chocolate chips in short intervals in the microwave or over a double boiler until smooth. Use a spoon or piping bag to drizzle over warm cookies for even coverage that sets as the chocolate cools.

What are some tips for getting a fluffy and light cookie batter?

Cream the butter and sugars for at least 4 minutes until light and fluffy. Whisk in the egg and vanilla thoroughly, then incorporate peanut butter and dry ingredients slowly to maintain batter aeration. Avoid overmixing the flour to keep the dough tender.

Try more of our simple & tasty cookie recipes here:

These Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy, made with butter, cream cheese, brown sugar, and plenty of semi-sweet chocolate chips.
Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with nutty peanut butter, hearty oats, and melty chocolate chips.
Our 10-Cup Cookies are a chewy, flavor-packed treat made with 1 cup each of delicious mix-ins—like oats, peanut butter, pecans, coconut, and more—for the ultimate everything-cookie!
Jumbo Chocolate Chip Cookies are made with classic ingredients but baked extra big—twice the size of traditional cookies for double the deliciousness!
Our recipe for Toasted Pistachio Chocolate Chip Cookies is a delicious twist on the classic, combining rich chocolate chips with nutty, buttery toasted pistachios for extra flavor and crunch!
Make a batch of these Raspberry Chocolate Chip Cookies that are bursting with flavor! Fresh raspberries add a juicy, tangy twist to the classic chocolate chip cookie, making them extra irresistible.

Scotcharoo Cookies have that iconic peanut butter flavor, loaded with both chocolate and butterscotch chips, then finished with a chocolate drizzle! Your favorite krispie treat in cookie form!

The post SCOTCHEROO COOKIES appeared first on Family Cookie Recipes.

BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Nellie — Thu, 03 Oct 2024 20:17:24 +0000

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Cookies made with pudding mix are always so soft and chewy and those recipes are some of my absolute favorite cookie recipes. I’ve made dozens of pudding cookie recipes, but I’m not sure why I never tried butterscotch pudding before now. I think I may have a new favorite! And I’m not usually a huge butterscotch fan, so that’s saying something.

Why you need to try these Butterscotch Chocolate Chip Cookies:

Delicious flavors. The butterscotch flavor combined with milk chocolate chips is incredible. But if you aren’t wanting butterscotch or you don’t have butterscotch pudding on hand, you can swap out the pudding with another flavor. Lots of possible combinations!
Amazing texture. Pudding mix in cookies yields soft and thick cookies – just the way I like them!

Ingredients in Butterscotch Chocolate Chip Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Butterscotch pudding mix – A small box of instant butterscotch pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Milk chocolate chips – Milk chocolate chips pair perfectly with the butterscotch flavor of the cookies, but you can use semi-sweet if you prefer.

Tips for making Butterscotch Chocolate Chip Cookies

The full recipe for Butterscotch Chocolate Chip Cookies can be found below on the recipe card, here are a few helpful tips!

Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

STORAGE AND FREEZING INSTRUCTIONS

Butterscotch Cookies can be stored in an airtight container at room temperature for 4-5 days. If you want to freeze them, place the cookies in a Ziplock bag or airtight container and freeze for up to 3 months.

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Course Cookies

Cuisine American

Keyword butterscotch chocolate chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
3/4 cup brown sugar
1/4 cup sugar
1 3.4 oz box instant butterscotch pudding mix
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 bag 12 oz milk chocolate chips

Instructions

Preheat oven to 350°.
Cream butter and sugars for 2-3 minutes. Add pudding mix and mix for another minute. Add eggs and vanilla and mix for 2-3 more minutes.
Add flour and baking soda and mix into the batter just until completely mixed. Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto prepared cookie sheets. Use cookie sheets lined with silicone baking mats or parchment paper or lightly grease the cookie sheets.
Bake cookies for 9-10 minutes or until the middles are set and the edges barely start to brown up.

HOW DO YOU KEEP COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

More delicious butterscotch cookies to try:

Need to make something quick? These Easy Butterscotch Cookies are made with only 5 ingredients!
These Butterscotch Pretzel Cookie Bars are the perfect combination of salty and sweet. If you make cookie bars, you don’t have to scoop individual cookies.
Want to add lots of flavor to your cookies? These Butterscotch Apple Cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon!

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

The post BUTTERSCOTCH CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

BUTTERSCOTCH PRETZEL COOKIE BARS

Jessica — Mon, 18 Sep 2023 20:44:05 +0000

Butterscotch Pretzel Cookie Bars are sweet & salty cookie bars with great butterscotch flavor! Cookie bars loaded with pretzels, chocolate + butterscotch chips that everyone loves!

These butterscotch cookies are a perfect combination of sweet and salty, a delicious treat perfect for any occasion. This chocolate chip cookie bar recipe is made with a buttery cookie crust, filled with butterscotch chips and pretzels, and topped with a layer of chocolate and sea salt.

Easy Chocolate Chip Pretzel Cookie Bars

These pretzel cookie bars are a delicious dessert that combines the sweet and salty flavors of butterscotch, pretzels, and chocolate chips. The recipe for these bars is easy to follow and can be made in just a few simple steps. The bars are perfect for potlucks, parties, or just a sweet snack. They are a great way to satisfy a sweet tooth while also getting a little bit of saltiness from the pretzels.

Overall, these Butterscotch Pretzel Cookie Bars are a delicious and easy-to-make treat that anyone can enjoy. They are perfect for those who love the combination of sweet and salty flavors and are sure to be a hit at any gathering.

Tips & Variations to try!

When making Butterscotch Pretzel Cookie Bars, there are a few tips and variations to keep in mind to if you want to add even more deliciousness to this recipe!

One tip is to use high-quality ingredients. Using high-quality butterscotch chips and pretzels will make a big difference in the final taste of the cookie bars. Another tip is to make sure the pretzels are broken up into small pieces. This will ensure that the pretzels are evenly distributed throughout the cookie bars.
For a variation, try adding dark or even white chocolate chips to the recipe. This will give the cookie bars a chocolatey twist that pairs well with the butterscotch and pretzels.
Another variation is to add chopped walnut or pecans to the top of the bars, this adds another layer of incredible crunch and taste!
When it comes to serving the cookie bars, they can be enjoyed warm or at room temperature. They can also be served with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat.

Overall, Butterscotch Pretzel Cookie Bars are a delicious and easy dessert that can be customized to suit individual tastes. By following these tips and trying out different variations, anyone can create a unique and tasty treat that everyone will love.

Sea Salt Butterscotch Cookie Bar Ingredients

Butter: To make these bars, it is important to use 1 cup of unsalted butter, room temperature, as it helps to control the salt content of the recipe.

Brown sugar: Add in 1 cup of brown sugar to give these bars a lovely depth of flavor.

White sugar: You will need ½ cup of white sugar to create nice chewy, sweet dessert bars.

Vanilla extract: Using 2 tsp of vanilla extract will enhance all the wonderful flavors in this recipe.

Eggs: To help bind the ingredients together and give these bars amazing texture, use 2 eggs plus 1 egg yolk only.

Flour: 2 ½ cups of all-purpose flour is used to give the bars structure.

Salt: Add ½ tsp of salt to balance the many incredible flavors in this cookie bar recipe.

Leavening agents: You need 1 tsp of baking powder & ¼ tsp of baking soda to leaven the batter.

Chocolate chips: Use 1 ¼ cup of semi-sweet chocolate chips for even more amazing taste.

Butterscotch chips: Add 1 ¼ cup of butterscotch chips as the star ingredient of these bars, providing a rich, buttery flavor.

Mini pretzels: You will need 1 cup of pretzels, coarsely crushed, adding a delicious texture and flavor to the batter. In addition, keep some Mini Pretzels whole to add to the top of the bars for even more delicious crunch.

Flakey sea salt: Using some flakey sea salt to sprinkle the top of the bars before baking adds another delicious layer of flavor to this heavenly treat.

How to make Sea Salt Butterscotch Pretzel Bars

Prep

Start by preheating the oven to 350°F. Then, spray a 9×13 pan with non-stick spray and set aside.

Also, chop some of the pretzels to obtain the 1 cup required for the cookie dough. Make the pieces small enough to be bite size, but not too small so that you don’t have chunks of pretzels.

Batter

In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and both sugars for about 3 minutes until light and fluffy. Next, add in the vanilla extract and mix again.

After that, add in the eggs and egg yolk, one at a time, beating after each addition.

In a separate bowl, combine the flour, salt, baking powder and baking soda and whisk together. Once combined, slowly add this dry mixture into the wet mixture and stir.

Now add in the chocolate chips, butterscotch chips and pretzels bits, fold in using a spatula (so the pretzels don’t get broken up too much).

Bake

Proceed to scoop balls of dough into the prepared baking pan. Using slightly damp fingertips, press the dough down and smooth out the top. Top with additional butterscotch chips, chocolate chips and whole mini pretzels. Then sprinkle lightly with some flakey sea salt as well.

Place in the preheated oven and bake for 20 minutes or until the edges turn a golden brown. After baking is complete, let the bars cool on a cooling rack.

Serve and enjoy!

Butterscotch Pretzel Cookie Bars

Butterscotch Pretzel Cookie Bars are sweet and salty cookies with great flavor baked into every bar! With sea salt, pretzels, chocolate + butterscotch chips, these loaded butterscotch bars are amazing!

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Butterscotch Pretzel Cookie Bars

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 316kcal

Author Jessica & Nellie

Ingredients

1 cup butter 2 sticks, room temp
1 cup brown sugar
½ cup white sugar
2 tsp vanilla extract
2 eggs
1 egg yolk
2 ½ cups flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 ¼ cup semi-sweet chocolate chips
1 ¼ cup butterscotch chips
1 cup pretzels chopped
Mini Pretzels whole
Flakey sea salt

Instructions

Prep: Preheat oven to 350°F. Prep a 9×13 pan by spraying with non-stick spray and set aside.
Chop pretzels to obtain the 1 cup required for the cookie dough. Make the pieces small enough to be bite size, but not too small so that you don't have chunks of pretzels.
Batter: In the bowl of a stand mixer fitted with a paddle attachment, beat butter and both sugars for about 3 minutes. Add in vanilla extract and mix.
Next add in the eggs and egg yolk, one at a time, beating after each addition.
In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together. Once combined, slowly add into the wet mixture and stir.
Add in the chocolate chips, butterscotch chips and pretzels and combine using a spatula. (So the pretzels don’t get broken up too much!)
Bake: Scoop balls of dough into prepared baking pan. Using slightly damp fingertips, press dough down and smooth out the top. Top with additional butterscotch chips, chocolate chips and whole mini pretzels. Sprinkle lightly with some flakey sea salt.
Bake for 20 minutes or until the edges turn a golden brown. Let cool on a cooling rack. Serve and enjoy!

Notes

These cookie bars will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

HOW DO I STORE CHOCOLATE CHIP COOKIE BARS?

Keep these cookie bars stored in an airtight container, at room temperature, for up to a couple of days (if they last that long!) For best results, these cookies will last about 3-5 days. If desired you can reheat the cookie bars in the oven or a microwave to get that warm and fresh from oven taste back into the cookies.

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

Tips for making amazing cookie bars!

Spend a little extra time when you mix the wet ingredients together. Adding a few extra minutes (as the recipe states), will make a huge difference in the texture and consistency of the cookie bars.
Don’t over mix when you combine the wet and dry ingredients. You’ll want to mix just long enough for everything to be combined.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper. Doing this will make it really easy to remove the cookies from your 9X13 pan.
Make sure not to over bake your cookie bars. Once the edges begin to turn even the lightest golden brown, take them out of the oven! I prefer to err on the side of being slightly undercooked for cookies because if they cook even a little bit too long, they can get hard and I really like soft cookies!

Try more incredible cookie bar recipes here!

These delightful Sea Salt Butterscotch Pretzel Cookie Bars are made with sea salt, pretzels, chocolate and butterscotch chip! Make these sweet, salty butterscotch bars with amazing flavor baked into every bar!

Butterscotch Pretzel Cookie Bars are sweet & salty cookie bars with great butterscotch flavor! Cookie bars loaded with pretzels, chocolate + butterscotch chips that everyone loves!

The post BUTTERSCOTCH PRETZEL COOKIE BARS appeared first on Family Cookie Recipes.

BUTTERSCOTCH PRETZEL COOKIES

Jessica — Wed, 03 May 2023 19:31:29 +0000

Sea Salt Butterscotch Pretzel Cookies are sweet and salty cookies that pack a crunch & a whole lot of flavor! With sea salt, pretzels, chocolate + butterscotch chips, these loaded cookies are amazing!

You’re going to love these Sea Salt Butterscotch Pretzel Cookies. They are so simple and easy to make that they are a great go-to recipe when you’re looking for a salty/sweet cravings fix. They also make quite the statement at cookie exchanges and parties due to their unique appearance.

Sea Salt Butterscotch Pretzel Cookies

These cookies are a unique and wonderful combination of all things good in life. With an enhanced basic cookie dough packed with butterscotch chips and chopped pretzels, every bite is an experience. Adding the little flakes of sea salt and a drizzle of chocolate over the top just makes them that much more irresistible!

Butterscotch Pretzel Cookies Ingredients

–Butter: We’re going to need 1 cup of room temperature butter (preferably unsalted) so that the dough turns out nice and not too salty (as if there were such a thing).

-Sugars: Using 1 cup of brown sugar and 1/2 cup of white sugar we add a depth of flavor from the brown molasses and add sweetness. See recipe note for how to sweeten the cookies more and make them softer if desired.

-Vanilla: We will need 2 teaspoons of vanilla extract to help work as a flavor base for the dough. I like using high-quality vanillas because there is a flavor difference and it’s not too expensive to purchase. Use which one you prefer or have on hand.

-Eggs: We will need 2 whole large eggs, plus the yolk of an additional egg. You can turn the leftover egg white into a healthy cooked snack while you wait for the cookies to bake and cool.

-Flour: We will need 2 1/2 cups of all-purpose flour to get the gluten base for these cookies. See recipe card notes on adjusting the flour to get a softer cookie.

-Salt: Salt acts as a flavor enhancer and makes other flavors come to life. Using 1/2 teaspoon of salt, we can get a delicious cookie dough where all of the flavors shine.

-Leavening Agents: Using 1 teaspoon of baking powder and 1/4 teaspoon of baking soda we can get a puffy little cookie that tastes great and cooks more evenly.

-Chocolate & Butterscotch Chips: One of the co-stars of this cookie dough recipe is the 1 1/4 cup each of chocolate chips & butterscotch chips that we add into the dough. Don’t forget these delicious morsels!

-Pretzels: We are going to need 1 cup of chopped pretzels, plus more (chopped or whole) to use as an optional topping for the cookies.

-Flakey Sea Salt: This can be found in stores or online at Amazon. Flakey sea salt adds a great appearance (like a fresh fallen snowflake on a cookie) and adds a little saltiness while not being as overpowering as table salt. Do not substitute with table salt!

How to Make Butterscotch Pretzel Cookies

Preheat your oven to 350F degrees and prepare two baking sheets by spraying them with nonstick cooking spray. Set them aside.

Beat the butter and both sugars in the bowl of a stand mixer for about 3 minutes using the paddle attachment. Add in the vanilla and then continue mixing.

Add in the eggs and the egg yolk, one at a time, beating well after each addition.

Combine the flour, salt, baking powder, and baking soda in another bowl using a fork. Once combined, slowly add the flour mixture to the wet mixture. Stir until incorporated.

Once the dough has come together, remove the bowl from the stand mixer and place it on the counter. Using a large spoon or spatula, fold in the butterscotch chips and chopped pretzel pieces.

Scoop the dough out of the bowl using an ice cream scooper and place them onto the prepared baking sheets.

Dampen your fingers slightly and then press the dough down and out into disks. Sprinkle the flakey sea salt over the top and press them onto the pretzels.

Add additional pretzels to the top of the cookies if desired.

Bake in the oven for 15-18 minutes or until the edges of the cookies turn a golden brown color. Let the cookies cool on a cooling rack.

While the cookies are cooling, prepare the chocolate drizzle. Place the chocolate in a microwave safe bowl and microwave it in 30 second intervals, stirring between each, until smooth. Use a spoon to drizzle the chocolate over the tops of the cookies.

Eat these cookies with a cup of cold milk or by themselves! Enjoy!

Sea Salt Butterscotch Pretzel Cookies

Sea Salt Butterscotch Pretzel Cookies are sweet and salty cookies that pack a little crunch and a whole lot of flavor! With sea salt, pretzels, butterscotch chips, and a chocolate drizzle these loaded cookies are a family favorite!

Course Cookies, Desserts

Cuisine American

Keyword Salted Butterscotch Pretzel Cookies

Prep Time 8

Cook Time 18

Total Time 26

Servings

Calories 215kcal

Author Jessica & Nellie

Ingredients

1 cup butter 2 sticks, room temp
1 cup brown sugar
½ cup white sugar
2 tsp vanilla extract
2 eggs
1 egg yolk
2 ½ cups flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 ¼ cup semi-sweet chocolate chips
1 ¼ cup butterscotch chips
1 cup pretzels, chopped
Flakey sea salt
Mini Pretzels, whole

Instructions

Preheat oven to 350°F. Prep 2 baking sheets with parchment and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and both sugars for about 3 minutes. Add in vanilla and mix.
Next add in the eggs and egg yolk, one at a time, beating after each addition.
In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together. Once combined, slowly add into the wet mixture and stir.
Add in the chocolate chips, butterscotch chips and pretzels and combine using a spatula. (So the pretzels don't get broken up too much!)
Scoop balls of dough on prepared baking sheet. Using slightly damp fingertips, press dough down and out into disks. Sprinkle on some flakey sea salt and press 1 pretzel into the top of each cookie.
Bake for 11-12 minutes or until the edges turn a golden brown. Let cool on cooling rack. Enjoy!

Notes

If you want a softer, more chewy cookie, add in an extra ½ cup of white sugar and decrease your flour to 2 cups.

Nutrition

What kind of pretzel should I use?

You can use any pretzel that you prefer, but I’d recommend sticking to the thin snack sized ones. Whether that be small pretzel sticks or the small shaped ones, they are still easier to break down into chopped pieces and eat than a thicker pretzel rod would be. You could even leave some rounded pretzels whole and press them into the top of the cookies for a fun look!

How long are these cookies good for?

If kept in an airtight container at room temperature then these cookies should be good for up to a week. Any longer than that and the cookies might become stale. For longer preservation, you can always opt to freeze these cookies in an airtight container for up to 3 months.

What’s the difference between butterscotch and caramel?

They’re actually very similar and the only major difference is one or two ingredients used to make them. One uses white sugar while the other uses brown sugar. They can be used interchangeably in recipes but the flavors will change as well due to their distinction. So if you can’t find butterscotch chips or are looking for a simple change, substituting caramel bits could make a delicious cookie as well.

Sea Salt Butterscotch Pretzel Cookies are sweet and salty cookies that pack a crunch & a whole lot of flavor! With sea salt, pretzels, chocolate + butterscotch chips, these loaded cookies are amazing!

As my kids get older I I love seeing their unique personalities grow and develop. This one is my youngest daughter and let me tell you, she may be small but she makes up for it in SPIRIT! She is always moving, talking, dancing, singing… you get the idea. Both of my daughters have been very interested in photography lately. It’s so fun to see what pictures they take! This was one of those unexpected finds that just made me smile. Impromptu handstand!

More delicious cookie recipes you’ll want to try soon!

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BUTTERSCOTCH PUDDING COOKIES

Jessica — Tue, 25 Oct 2022 20:33:53 +0000

Butterscotch Pudding Cookies are a delightful cookie with great butterscotch flavor! This butterscotch cookie recipe is so simple to make & the pudding gives them the best texture & taste.

Making these cookies with butterscotch pudding is so easy, using basic ingredients in your kitchen and less than 30 minutes, you will have a tasty treat to enjoy! This butterscotch cookies recipe creates cookies that are a soft, sweet, with amazing flavor.

Chocolate Chip Butterscotch Cookies

Butterscotch pudding cookies are a lovely treat with great butterscotch flavor. The flavor comes from the white chocolate chips as well as the box of instant butterscotch pudding mix. These cookies are super simple to make and are always a huge hit with my family and friends. I used white chocolate chips but I think you could also use semi sweet chocolate chips or even butterscotch chips would taste absolutely amazing! Feel free to get creative and enjoy this butterscotch pudding cookie recipe!

Tips for making the BEST cookies every time!

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Banana Cookie recipe, I used the middle scoop.

Butterscotch Pudding Cookie Ingredients

Sugar: You will need 1 cup of sugar to create a nice crisp sweet cookie.

Butter: Adding in 1/2 cup of softened butter will help make these nice and rich in taste.

Egg: Use 1 egg to give the cookies great texture and flavor.

Vanilla yogurt: For amazing consistency, add in 1/2 cup of vanilla yogurt.

Milk: You need 2 tablespoons of milk for this recipe.

Pudding mix: The extra special ingredient in this recipe is (1) 3.4-ounce box of butterscotch pudding mix.

Salt: To enhance all the wonderful flavors, use 1/2 teaspoon of salt.

Baking soda: You will want to add in 1/2 teaspoon of baking soda to help these cookies rise as they bake.

Flour: The base of this cookie recipe and to provide structure, add in 2 cups of flour.

Chocolate chips: For more amazing flavor, use (1) 12-ounce bag of white chocolate chips (or butterscotch, if you really want to amp up the flavor!)

Butterscotch Pudding Cookies are a delightful cookie with great butterscotch flavor! This butterscotch cookie recipe is so simple to make & the pudding gives them the best texture & taste.

How to make Butterscotch Pudding Cookies

Prep

Begin by preheating the oven to 375°F. The, line two baking sheets with parchment paper or a silicon mat and set them aside.

Cookie dough

Next, in a large bowl, cream together the sugar and softened butter. After that, add in the egg, vanilla yogurt, milk and dry pudding mix. Stir well to combine.

Then, add the flour, salt and baking soda to the mixture, stir until smooth. Proceed to fold in the white chocolate chips.

Bake

Continue to drop the cookie dough by the rounded tablespoonfuls onto the prepared cookie sheets.

Place them in the preheated oven and bake for 10 minutes. Let them cool on the baking sheet for about 5 minutes, then transfer the cookies to a cooling rack to cool completely.

Serve immediately and enjoy!

Butterscotch Pudding Cookie

Butterscotch Pudding Cookies are a delightful cookie with great butterscotch flavor! This butterscotch cookie recipe is so simple to make & the pudding gives them the best texture & taste.

Course Cookies, Cookies, Dessert, treat

Cuisine American

Keyword Butterscotch Pudding Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 112kcal

Author Jessica & Nellie

Ingredients

1 cup Sugar
½ cup Butter softened
1 Egg
½ cup Vanilla yogurt or sour cream
2 tbsp Milk
3.4 oz butterscotch pudding
½ tsp Salt
½ tsp Baking soda
2 cups Flour
12 oz white chocolate chips

Instructions

Prep: Begin by preheating the oven to 375°F. The, line two baking sheets with parchment paper or a silicon mat and set them aside.
Cookie dough: Next, in a large bowl, cream together the sugar and softened butter. After that, add in the egg, vanilla yogurt, milk and dry pudding mix. Stir well to combine. Then, add the flour, salt and baking soda to the mixture, stir until smooth. Proceed to fold in the white chocolate chips.
Bake: Continue to drop the cookie dough by the rounded tablespoonfuls onto the prepared cookie sheets.
Place them in the preheated oven and bake for 10 minutes. Let them cool on the baking sheet for about 5 minutes, then transfer the cookies to a cooling rack to cool completely. Serve immediately and enjoy!

Nutrition

How long do chocolate chip pudding cookies last?

When stored in an airtight container, at room temperature, these cookies can last about 3-5 days and still taste great.

Can I add other ingredients to this cookie recipe?

If desired, adding in some chopped walnuts or pecans would taste great. If you wanted to make them pretty to match a party theme, add some fun and festive sprinkles to the dough before cooking and it will add a pop of color.

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

This happens often when walking two crazy pups!

Try more amazing pudding cookie recipes here!

Butterscotch Pudding Cookies are a wonderfully soft and delicious treat. This white chocolate chip cookie recipe is easy to make and the addition of the pudding gives these cookies the best texture and taste.

Butterscotch Pudding Cookies are a delightful cookie with great butterscotch flavor! This butterscotch cookie recipe is so simple to make & the pudding gives them the best texture & taste.

The post BUTTERSCOTCH PUDDING COOKIES appeared first on Family Cookie Recipes.

OATMEAL BUTTERSCOTCH COOKIES

Jessica — Wed, 05 Oct 2022 18:27:29 +0000

Oatmeal Butterscotch Cookies combine the warmth of cinnamon, the sweetness of butterscotch, and the chewiness of oats into a delicious cookie that is perfect for any occasion. These butterscotch cookies are incredible, every cookie is buttery, well spiced and the texture is simply amazing.

Looking for a delicious and easy-to-make oatmeal scotchies recipe recipe? Look no further than these oatmeal butterscotch cookies! With just a few simple ingredients, you can create a batch of butterscotch oatmeal cookies that are sure to delight your taste buds.

Oatmeal Scotchie Cookies- Taste & Texture

These oatmeal butterscotch cookies are the perfect combination of chewy and crispy with a rich buttery flavor and a hint of cinnamon. The texture is a result of the rolled oats, which provide a satisfying chewiness, and the butterscotch chips that add a delightful crunch to every bite.

The sweetness of the butterscotch chips is balanced by the brown sugar’s molasses, creating a perfect harmony of flavors. Adding cinnamon gives the cookies a warm and cozy touch, making them perfect for any time of the year.

Scotchie cookies are perfect for satisfying a sweet tooth or for sharing with friends and family. The recipe is easy to follow, making it a great choice for any home baker looking to create a delicious and satisfying treat!

Why you’ll love these Butterscotch Cookies

No chilling required. This recipe is pretty quick, assuming that you already have softened butter ready to go (if not, follow the speedy butter softening tips below). With no need to wait and chill the dough, you can have warm cookies ready to enjoy in minutes instead of hours.
Soft and Chewy Texture. These oatmeal cookies are soft and chewy, with a slightly crispy edge. The texture is perfect, making them a crowd-pleaser for all ages.
Basic ingredients. If you already have a bag of butterscotch morsels on hand, you may already have most if not all of the other ingredients on hand. Flour, cinnamon, sugar, butter, etc. We use very simple and easy to find kitchen ingredients to make this basic cookie recipe.

Oatmeal Butterscotch Cookie Ingredients

Flour: You will need 2 cups of flour for the base of this cookie recipe.

Salt: Add 1 teaspoon of salt to help balance all the amazing flavors in this treat.

Baking soda: Using 1 teaspoon of baking soda will help the cookies puff up and rise as they bake.

Cinnamon: For added warmth and spice, stir in ½ teaspoon of ground cinnamon.

Butter: You need 1 cup (two sticks) of softened butter. Room temp butter is ideal, too warm will cause the cookies to spread, and too cold will give you thicker cookies.

Sugars: Use ¾ cup of each granulated sugar and brown sugar. This will create tender cookies that are packed with flavor thanks to the brown sugar’s molasses.

Eggs: Adding 2 eggs will help bind the dough ingredients together well.

Vanilla extract: Enhance the amazing flavors by using 1 teaspoon of vanilla extract.

Oats: For a great chewy texture, you will need 3 cups of rolled oats.

Butterscotch chips: These cookies wouldn’t be the same without 1 cup of butterscotch chips in the mix.

How to Make Oatmeal Butterscotch Cookies

Prep

Get started by preheating the oven to 350 degrees F and line a baking sheet with parchment paper, a silicon mat or spray with non-stick cooking spray. Set it aside.

Dough

In a large mixing bowl, using an electric mixer, cream the butter, white, and brown sugar, mixing until combined. Then add in the eggs and vanilla extract, mix again.

Next add in the flour, salt, baking soda, and cinnamon until well combined.

Lastly fold in the oats and butterscotch chips until just combined, be careful not to overmix.

Bake

Proceed to roll the dough into 1-inch-sized balls using a cookie scoop, then place the dough onto the prepared baking sheet.

Place the baking sheet into the preheated oven and bake for 9-11 minutes. Let them cool for 5-10 minutes after baking is complete.

Serve immediately and enjoy!

Variations of this Oatmeal Cookie Recipe

The beauty of this oatmeal butterscotch cookie recipe is its versatility. There are many ways to tweak the recipe to make it your own. Here are a few variations to try:

Add Nuts: For a crunchy texture, add 1 cup of chopped nuts such as walnuts, pecans, or almonds. Toasting the nuts beforehand will enhance their flavor and add an extra layer of depth to the cookies.

Swap Butterscotch Chips for Chocolate Chips: If you’re not a fan of butterscotch, swap it out for 1 cup of chocolate chips. This will give the cookies a classic chocolate chip cookie flavor with a hint of cinnamon.

Use Different Spices: Experiment with different spices to give the cookies a unique twist. Try adding ½ teaspoon of ground ginger for a warm, spicy flavor or ½ teaspoon of ground nutmeg for a nutty, sweet taste.

Make Them Gluten-Free: To make these cookies gluten-free, swap out the flour for a gluten-free flour blend and make sure your oats are certified gluten-free. You can also add 1 teaspoon of xanthan gum to help bind the dough together.

Oatmeal Butterscotch Cookies

Course Cookies, Dessert

Cuisine American

Keyword Oatmeal Butterscotch Cookies

Prep Time 10

Cook Time 11

Total Time 21

Servings cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

2 cups flour
1 tsp salt
1 tsp baking soda
½ tsp cinnamon
1 cup butter softened
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups rolled oats
1 cup butterscotch chips

Instructions

Prep: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper, silicon mat or spray with non-stick cooking spray. Set it aside.
Dough: In a large mixing bowl, using an electric mixer, cream the butter and both the white and brown sugar, mixing until combined.
Add in the eggs and vanilla extract and mix again.
Add in the flour, salt, baking soda, and cinnamon until well combined.
Fold in the oats and butterscotch chips until just combined.
Bake: Roll the dough into 1-inch-sized balls or use a cookie scoop, place the dough onto the prepared baking sheet.
Place the baking sheet into the preheated oven and bake for 9-11 minutes. Let them cool for 5-10 minutes after baking is complete. Serve immediately and enjoy!

Notes

These butterscotch cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How long are oatmeal butterscotch cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. Keep in mind that they will taste better when fresher as cookies tend to go stale after a few days. For best results, keep the cookies at room temperature.

For longer storage these cookies can be frozen for up to 3 months. To do this, simply allow the cookies to cool completely before placing them into a freezer-friendly airtight container. Then freeze them until ready to eat. Simply place the cookies on the counter for a few minutes to allow them to soften enough to bite into and enjoy.

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Can I use a different type of oats?

For this recipe, we really urge you to use rolled oats as they will provide the best texture without being too soft or too chewy. Quick cooking oats will give you a much softer cookie, and steel cut or whole oats will make the cookies much chewier.

How do you achieve the perfect cookie texture with both granulated and brown sugars?

The combination of granulated and brown sugars is essential to creating the perfect texture for oatmeal butterscotch cookies. Granulated sugar provides structure to the cookie, while brown sugar adds moisture and flavor thanks to its molasses content. Using equal parts of both sugars (¾ cup each) results in tender cookies that are packed with flavor. Be sure to mix the sugars thoroughly with the butter before adding the other ingredients to ensure an even distribution.

More amazing oatmeal cookies recipes to try soon:

Oatmeal Butterscotch Cookies is a delightful treat, each cookie is buttery, well spiced and the texture is amazing. These butterscotch cookies are simple to make, easy for novice and expert bakers alike!

The post OATMEAL BUTTERSCOTCH COOKIES appeared first on Family Cookie Recipes.

BUTTERSCOTCH APPLE COOKIES

Jessica — Wed, 27 Oct 2021 17:34:55 +0000

Butterscotch apple cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon! Perfect apple cookie for anyone who craves Fall flavors.

Making these butterscotch chip cookies is easy and simple thanks to the simple list of ingredients and steps to follow. The yummy flavors combine and taste almost like a caramel apple making them a great option all season long.

Apple Butterscotch Cookies

These cinnamon-spiced cookies are made with grated apple, apple juice, and chopped nuts like pecans or walnuts. Topped off with a simple glaze, these cookies are perfect treats. Every bite is a perfect blend of autumn flavors. These chewy soft cookies are a perfect taste of warmth, comfort, and sweetness.

Apple Cookie Ingredients

-Flour: You will need 2 ½ cups of all-purpose flour for the base of this cookie dough.

-Cinnamon: Adding in 2 teaspoons of ground cinnamon will get the cookies to be well spiced and warm in flavor.

-Baking soda: Use 1 teaspoon of baking soda to help the cookies puff up nicely as they bake.

-Salt: Using ½ teaspoon of salt will help to enhance the flavors in the cookies and make them taste even more incredible.

-Brown sugar: You will need 1 ⅓ cups of brown sugar to give your cookies a sweet depth of flavor and chewy goodness in every bite.

-Butter: Adding ½ cup of softened butter will make the cookies richer in taste. You will also need 3 tablespoons of butter for the glaze.

-Egg: Use 1 large egg to help bind the dough together well.

-Apple juice: You will need ½ cup of apple juice for the cookie dough and another 1-2 tablespoons of juice for the glaze.

-Butterscotch chips: You will need 1 ⅔ cups of butterscotch chips for the cookies, this is about an 11-ounce sized bag. They will be divided between the cookies and the glaze.

-Grated apple: Use ¾ cup of grated unpeeled apples so that every bite is full of flavor.

-Chopped nuts: You will need 3/4 cups of chopped nuts. Pecans and walnuts work best.

-Powdered sugar: Use 1 cup of powdered sugar for the base of the sweet glaze on top of these cookies.

How to make butterscotch apple cookies

Preheat the oven to 350 degrees F and lightly grease your cookie sheets or line them with parchment paper and set them aside.

In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.

In a large mixing bowl, beat together the brown sugar and butter with an electric mixer until creamy.

Add in the egg and beat again.

Gradually add in the flour mixture, alternating with the apple juice.

Stir in 1 ½ cups of butterscotch chips, your grated apple, and ⅓ cup of nuts.

Drop the cookies by the slightly rounded tablespoons onto your prepared baking sheets.

Bake in the oven for 10-12 minutes or until lightly browned. Let the cookies stand for 2 minutes and allow them to cool completely on wire racks.

Prepare the glaze by melting the remaining butterscotch chips and 3 tablespoons of butter in a small saucepan over low heat.

When they have melted, remove the pan and stir in 1 cup of powdered sugar and 1-2 tablespoons of apple juice or until it’s a good smooth consistency.

Spread the glaze over the top of your cooled cookies and sprinkle with the remaining nuts.

Enjoy!

BUTTERSCOTCH APPLE COOKIES

Butterscotch apple cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon! Perfect apple cookie for anyone who craves Fall flavors.

Course Cookies, Dessert

Cuisine American

Keyword Butterscotch Apple cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 168kcal

Author Jessica & Nellie

Ingredients

2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
1 ⅓ cups packed brown sugar
½ cup butter softened
1 large egg
½ cup apple juice
11 oz butterscotch chips
¾ cup unpeeled grated apple 1 small apple
¾ cup chopped pecans or walnuts divided

Butterscotch Glaze

2 TBSP butterscotch chips
1-2 TBSP apple juice
3 TBSP butter
1 cup powdered sugar
chopped pecans or walnuts

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
Mix together flour, cinnamon, baking soda and salt in medium bowl.
Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg.
Gradually beat in flour mixture alternately with apple juice.
Measure out 2 TBSP butterscotch chips and set aside. Stir in remaining butterscotch chips, apple and 1/2 cup nuts into the cookie dough.
Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.

How to Make Butterscotch Glaze

Melt remaining butterscotch chips and 3 tablespoons butter in small, heavy saucepan over lowest possible heat.
When the butter and chips have melted remove the pan from heat and stir in 1 cup powdered sugar and 1-2 tablespoons apple juice until the glaze is smooth.
Spread the glaze on the cooled cookies and sprinkle with remaining nuts.

Nutrition

How long are apple butterscotch cookies good for?

These cookies can last about 4 or 5 days if stored in an airtight container at room temperature. You could keep them stored in the fridge but the nuts may become chewier and the cookies may become softer in texture.

Can I freeze these cookies?

Freezing these cookies is an option for keeping them stored for much longer periods of time. You can get your cookies to last in an airtight container in the freezer for up to 3 months if desired. I recommend not adding the glaze until you’re closer to serving them though as the glaze will make the cookies harder to store without sticking and the glaze may sweat as the cookies thaw later.

Check out these other great apple cookie recipes

It’s football season! For years and years, that meant flag football to our family, but recently, it’s tackle! Ahhh, my poor Mama heart! It’s been a wild ride this season. Lots of new things to learn on both my part and of course, my son’s.

He played a great game this last week and it was so fun to watch him. Here he is (he’s the one on the right in orange) tackling a player that likely has a solid 20 pounds on him and is easily 3-4 inches taller. The opposing team played well and were such good sports, but dang I was so happy to see my son tackle him! He only gained a few yards. Whew! Go team!

Butterscotch apple cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon! Perfect apple cookie for anyone who craves Fall flavors.

This butterscotch apple cookie recipe is easy to follow and completely delicious. Made with apple juice, apple pieces, nuts, and butterscotch chips, every bite is bursting with fall flavors.

The post BUTTERSCOTCH APPLE COOKIES appeared first on Family Cookie Recipes.

EASY BUTTERSCOTCH COOKIES

Nellie — Tue, 16 Mar 2021 18:13:43 +0000

Easy Butterscotch Cookies made with a sugar cookie mix and butterscotch pudding. Only 5 ingredients needed for these delicious cookies that are soft, chewy and packed with tons of butterscotch flavor!

I’ve made a lot of cookies with cake mixes, but just recently experimented with making cookies that started with a cookie mix. Add a box of butterscotch pudding mix and the cookie mix is completely transformed! Just add an egg and some butter and that’s it. Of course, I added in some butterscotch chips just to make the flavor even more intense, but you can leave those out or swap them out with chocolate chips if you prefer.

Ingredients in Easy Butterscotch Cookies

1 (17 oz) sugar cookie mix

1 (3.4 oz) box instant butterscotch pudding mix

1/2 cup butter, softened to room temperature

1 egg

1 cup butterscotch chips

How to make Easy Butterscotch Cookies

Preheat oven to 350°.

In a large bowl, mix the sugar cookie mix and butterscotch pudding mix with the egg and butter. I like to use an electric mixer because the dough is pretty thick, but you can mix with a wooden spoon if you prefer.

Fold in the butterscotch chips (or leave them out or swap them out for chocolate chips). Use a cookie scoop to scoop out the cookies and place on prepared cookie sheets. Bake for 8-10 minutes, just until the edges barely begin to turn a light golden brown.

Easy Butterscotch Cookies

Course Cookies

Cuisine American

Keyword Easy Butterscotch Cookies

Prep Time 5

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1 17 oz sugar cookie mix
1 3.4 oz box instant butterscotch pudding mix
1/2 cup butter softened to room temperature
1 egg
1 cup butterscotch chips

Instructions

Preheat oven to 350°.
In a large bowl, mix the sugar cookie mix and butterscotch pudding mix with the egg and butter. I like to use an electric mixer because the dough is pretty thick, but you can mix with a wooden spoon if you prefer.
Fold in the butterscotch chips (or leave them out or swap them out for chocolate chips). Use a cookie scoop to scoop out the cookies and place on prepared cookie sheets. Bake for 8-10 minutes, just until the edges barely begin to turn a light golden brown.

HOW DO YOU MAKE PERFECT BUTTERSCOTCH COOKIES?

Making Easy Butterscotch cookies is easy! Here are a few tips to getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

LOVE PUDDING COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE COOKIE RECIPES WITH PUDDING IN THEM!

This picture is from 5 years ago…first time taking the kids skiing and this little one took to it like a champ. So crazy to see how little she was…she just barely turned 11! Just looking at this picture brings back all the memories of how crazy we were to think it was a good idea to take 4 kids between the ages of 4-10 skiing for the first time all at the same time! So. Much. Work. But the kids loved it and we survived, and even have gone back several times since!

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