Go Back

Butterscotch Cream Fudge Cookies

These delightful Butterscotch Cream Fudge Cookies are easy to make, satisfy sweet cravings, and evoke warm memories of Grandma's kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 1 cup brown sugar Adds moistness and a rich flavor.
  • 1/2 cup granulated sugar Provides sweetness balanced with the brown sugar.
  • 1 cup butterscotch chips The star of the recipe; try mixing in chocolate chips for a twist!
  • 2 cups all-purpose flour Essential for structure; whole wheat flour can be a healthy substitute if needed.
  • 1 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon vanilla extract Fresh vanilla creates an inviting aroma.
  • 1/2 cup chopped nuts (optional) Adds crunch and flavor; walnuts or pecans work great.

Method
 

Preparation
  1. Preheat your oven: Set your oven to 350°F (175°C) to prepare for baking.
  2. Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth, about 2-3 minutes.
  3. Add the chips and vanilla: Stir in the butterscotch chips and vanilla extract, mixing until well combined.
  4. Prepare dry ingredients: In another bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in optional nuts: If using, gently fold in the chopped nuts.
  7. Drop onto baking sheets: Using rounded tablespoons, drop the dough onto ungreased baking sheets, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Cookies can be served warm with milk or ice cream. Store in an airtight container at room temperature for up to a week. Freeze for up to three months, separating layers with parchment paper.