The deep buttery and sweet flavour of butterscotch really shines through in these butterscotch biscuits. A simple butterscotch chips recipe and a perfect alternative to chocolate chip cookies, these chewy biscuits are a cinch to make!
These cookies are soft and chewy, thanks in part to the butterscotch pudding in the mix. Also for added flavour, you’ll throw in some butterscotch chips. Lastly, a sprinkling of sea salt on the finished biscuits will give them a wonderful sweet and salty vibe.
Thirty minutes from start to finish is all you’ll need here, which means you can whip up a batch of these scrumptious biscuits whenever the mood strikes!
What to Expect from these Biscuits
- A soft and chewy texture, not ‘cakey’. If you want crispy cookies, bake a couple of minutes longer
- A double hit of butterscotch flavour from the pudding and the chips
- The only tools you’ll need are a bowl and a wooden spoon
- Ready from start to finish in 30 minutes
What You’ll Need to Make this Recipe
- Cookie sheet
- Parchment paper to line the sheet
- all-purpose flour
- baking soda
- salt
- unsalted butter
- granulated sugar
- packed brown sugar
- butterscotch instant pudding and pie filling mix
- large eggs
- vanilla
- butterscotch chips
- sea salt for sprinkling
How to Make Butterscotch Biscuits
- Heat oven to 350°F/180°C.
- In medium bowl, mix together the flour, baking soda and ½ teaspoon salt. Next, you’ll set the bowl aside while you get on with mixing the rest of the ingredients.
- In a large bowl, mix together the butter and sugars until light and fluffy. An electric mixer would make short work of this, about a minute or so. If you’re mixing it by hand, give it about 3 minutes. Your arm workout will be worth it!
- Remember to scrape down the sides of your bowl and beat in the butterscotch pudding, then the eggs one at a time until your batter is smooth. Now you can stir in the vanilla.
- The last step is to slowly stir the flour mixture into the rest of the batter until you no longer see any traces of flour. Now drop in your butterscotch chips and give everything a good stir.
- The biscuits are baked for 9 – 11 minutes and then left to cool on a baking rack for 15 minutes.
- Sprinkle some sea salt onto the warm biscuits to finish.
- You’ll want to store the biscuits in an airtight container at room temperature. They should remain soft and fresh for around 7 days.
Julianne’s Notes
Butterscotch is typically made by melting brown sugar and butter together. You’ll find butterscotch flavour to be rich and sweet.
Where butterscotch is made with brown sugar and butter, caramel is made with white sugar and butter. The butter content in butterscotch also tends to be higher than in caramel where the caramelized is the star of the show. Often viewed as interchangeable, butterscotch has a sweeter and softer flavour than caramel.
Sure! Feel free to add nuts or other flavours of chips to these biscuits. You could also try adding toffee bits for added sweetness.
These butterscotch biscuits are bursting with double butterscotch flavour and make a great addition to any cookie platter or lunch box.
Check out these recipes for other cookies + bars
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Butterscotch Biscuits
Equipment
- Cookie Sheet
- Parchment Paper
Ingredients
- 2½ cups all-purpose flour (300 g)
- 1⅓ teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, softened (227 g)
- ¾ cup granulated sugar (170 g)
- ¾ cup packed brown sugar (128 g)
- 1 box (4 serving size) instant butterscotch pudding
- 2 eggs, large
- 1 teaspoon vanilla
- 1 cup butterscotch chips (170 g)
- sea salt for sprinkling
Instructions
- Heat oven to 350°F/180°C.
- In medium bowl, mix flour, baking soda and ½ teaspoon salt. Set aside while you continue next steps.
- In a large bowl, cream butter and sugars until light and fluffy. This will take about 3 minutes by hand or 1 minute with an electric mixer.
- Scrape down the sides of the bowl and beat in the butterscotch pudding. Then beat in the eggs one at a time until smooth. Stir in the vanilla.
- Slowly stir the flour mixture into the wet ingredients until the dough is smooth and you can no longer see any traces of flour.
- Add the butterscotch chips and fold to distribute.
- Drop tablespoons of the biscuit dough onto your prepared sheet, spacing them 2 inches apart.
- Bake the biscuits for 9 minutes until they are puffed and golden. The cookies will deflate once cooled. Cook for an additional 1 – 2 minutes if you want a crispier biscuit.
- Remove from the oven let the cookies rest for 5 minutes on the sheet, then transfer to a cooling rack for another 5 – 10 minutes.
- Sprinkle some sea salt onto the warm biscuits to finish.
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