Best 2 Double Butterscotch Cookies Recipes

Are you craving a delightful treat that combines the rich flavors of caramel and vanilla? Look no further than double butterscotch cookies! These delectable morsels are a perfect blend of chewy and crispy, with a tantalizing butterscotch flavor that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating these scrumptious cookies, ensuring a perfect batch every time.

Let's cook with our recipes!

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Double Butterscotch Pudding Cookies image

Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting with buttery, caramelly flavor. Don't skip the sea-salt sprinkle-it helps boost the sweet flavors, rather than taking the cookie in a savory direction.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 30

Number Of Ingredients 7

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 box (3.4 oz) Jell-O™ butterscotch instant pudding & pie filling mix
1/2 cup butter, softened
2 tablespoons water
1 egg
1 cup butterscotch chips
1 teaspoon coarse sea salt

Steps:

Heat oven to 350°F.
In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Store in airtight container.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 14 g, TransFat 0 g

DOUBLE BUTTERSCOTCH COOKIES

Double Butterscotch Cookies image

This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Steps:

In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For chewier cookies, chill the dough for at least 30 minutes before baking.
If you don't have a butterscotch pudding mix, you can make your own by combining 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and 2 cups milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until thickened. Remove from heat and stir in 1 teaspoon vanilla extract.
To make the cookies even more decadent, add 1/2 cup of chopped walnuts or pecans to the batter.
Be sure to line your baking sheets with parchment paper to prevent the cookies from sticking.
Bake the cookies until they are just set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
Let the cookies cool completely on the baking sheets before transferring them to a wire rack. This will help them to hold their shape.

Conclusion:

These double butterscotch cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, rich butterscotch flavor, and buttery goodness, they are sure to be a hit with everyone who tries them. So next time you are looking for a special cookie recipe, give these double butterscotch cookies a try. You won't be disappointed!