These butterscotch cookies are bursting with deep, caramel-like sweetness. They’re sweet, but if you’re craving something rich, they’ll hit the spot every time. Make ahead (they freeze well) or make them fresh and serve warm. Either way, they’re delightful on their own or as a side to a bowl of ice cream or a tall glass of milk.
 Ingredients for Butterscotch Cookies
- Butter recipe golden cake mix: This mix gives these cookies their signature soft-yet-crumbly texture.
- Instant butterscotch pudding mix: Butterscotch pudding mix adds both the butterscotch flavor and some needed moisture.
- All-purpose flour: This recipe only calls for a small amount of flour.
- Vegetable oil:Â Oil options include coconut oil, canola oil or even a light extra virgin olive oil if that’s all you have on hand.
- Egg: Let your egg reach room temperature prior to using it.
- Pecans: You can purchase prechopped pecans to cut down on prep time.
Directions
Step 1: Blend the ingredients
Preheat oven to 350°F. In a large bowl or stand mixer, combine the cake mix, pudding mix, flour, vegetable oil and eggs until well blended. Stir in the pecans last, and be aware that the dough will be crumbly at this point.
Step 2: Shape, then bake
Roll rounded tablespoonfuls of dough into balls; place 2 inches apart on a well-greased baking sheet. Bake for 10 to 12 minutes, or until golden brown. Cool for two minutes before removing from baking pans onto a wire rack. Cool completely before serving or storing.
Recipe Variations
- Keep the nuts out:Â If you need a nut-free option, skip the pecans. The cookies won’t have that signature crunch, but they’ll still be delicious.
- Add a topper: Nuts and butterscotch complement each other well. If you’d like, use pecans, walnuts, hazelnuts, or peanuts as a topper. Take a whole or half nut and press on the top of each cookie prior to baking.
How to Store Butterscotch Cookies
These cookies can be stored on the counter in an airtight container, or in the fridge, wrapped well. Consume within three days if on the counter, or five days if in the fridge.
Can you freeze butterscotch cookies?
Yes, you can freeze butterscotch cookies if you’d like to keep some on hand. Wrap well in a freezer-safe, airtight container for up to four months.
Butterscotch Cookie Tips
What can I serve with these cookies?
While butterscotch cookies are delicious on their own, they really complete a bowl of homemade vanilla ice cream (add a drizzle of warm caramel sauce over the top for a truly decadent dessert!). Another option to hit that craving? Crumble finished butterscotch cookies and use them as a topping for a loaded banana split or ice cream sundae.
Can these be vegan?
Yes. Swap the egg for a vegan egg.
Do I have to use a cake mix?
This recipe calls for specific mixes. We’d recommend sticking with what’s listed for the correct outcome–making a cake batter mixture and using it in these cookies is an added step that can be avoided by using a premade cake mix.
