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stack of 5 butterscotch biscuits
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Butterscotch Biscuits

These butterscotch biscuits are bursting with double butterscotch flavour and make a great addition to any cookie platter or lunch box. 
Prep Time10 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time30 minutes
Course: Dessert
Servings: 30 cookies

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.

Notes

Storage
These biscuits will keep well in an airtight container for up to 7 days.