Best 2 Double Butterscotch Cookies Recipes

**Indulge in a Butterscotch Delight: A Culinary Symphony of Double Butterscotch Cookies**

Prepare to embark on a delectable journey into the realm of Double Butterscotch Cookies, a symphony of flavors that will tantalize your taste buds and leave you craving more. These cookies are not just an ordinary treat; they are crafted with a passion for culinary excellence, combining the richness of brown sugar, the velvety smoothness of butter, and the irresistible charm of butterscotch chips. Our collection of recipes caters to various dietary preferences, offering both classic and innovative variations of this timeless classic. Whether you prefer chewy or crispy cookies, gluten-free or vegan options, we have something for every cookie enthusiast. Get ready to savor the perfect balance of sweet and buttery flavors, enhanced by the delightful crunch of butterscotch chips. Let your taste buds rejoice as you explore the world of Double Butterscotch Cookies, a true celebration of culinary indulgence.

Here are our top 2 tried and tested 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:

Use room temperature butter for even creaming and a chewier cookie.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Line your baking sheet with parchment paper for easy cleanup.
Bake the cookies until the edges are golden brown and the centers are set.
Let the cookies cool completely on a wire rack before storing them in an airtight container.
For a more intense butterscotch flavor, use dark brown sugar instead of light brown sugar.
Add chopped nuts, chocolate chips, or dried fruit to the dough for a fun variation.
Make these cookies ahead of time and freeze them for up to 2 months. Thaw them overnight in the refrigerator or at room temperature for a few hours before serving.

Conclusion:

These double butterscotch cookies are a delicious and easy-to-make treat that are perfect for any occasion. With a chewy texture and a rich butterscotch flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these cookies a try! Remember to adjust the baking time and temperature according to your oven's specific settings. Enjoy!