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You are here: Home » Desserts

Butterscotch Snickerdoodles

Published March 24, 2018. Last Modified November 2, 2019 By Teri

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Butterscotch Snickerdoodles Pin Image
Butterscotch Snickerdoodles Pin Image

Butterscotch Snickerdoodles are a sweet sugar and cinnamon dusted cookie made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!

Closeup picture of cookies on a baking sheet with cookie crumbs all around

Nine times out of ten when I'm cooking something and following a recipe, I'll add something or switch up something just to make it my own. When it comes to cookies, they're one of my favorite foods to customize. The basic chocolate chip cookie is one of my all time favorite cookies. The chips are what make it for me, and the bigger the better. Chips are good. Chunks are even better.

When I started to make these snickerdoodle cookies, adding a chip of some kind was the natural choice. Cinnamon chips were one choice I considered, but then I found the butterscotch chips, and that was it. Decision made. And no, they don't make butterscotch chunks. That I could find, anyway. These butterscotch chips would be a good option.

Close up picture of three cookies on brown paper

My son had a friend over for a sleepover, so I thought it would be nice to make cookies for them. I asked my son if he knew or remembered what snickerdoodles were. His response was too cute. "Yeah, snickerdoodles are those healthy cookies that don't taste good." I honestly don't remember what I made that he was thinking of, but I assured him, these were not those "healthy" cookies. And they certainly will taste good!

On a side-note, these Peanut Butter and Jelly Brownies would also be a good treat to make for a kids sleepover!

Unbaked cookie dough rolled into balls on a silicone baking mat

Tips for making the best Butterscotch Snickerdoodles

After the cookie dough is mixed, let it sit in the refrigerator for about 15 minutes to chill. If the dough is a little more on the cold side, it will keep the cookies from spreading out too much, and will make a more thicker, chewier cookie. I also put my dough back in the refrigerator in between cooking batches.

If you want a thinner, crunchier cookie, skip the refrigeration part between batches. Just do it at the beginning for about 15 minutes or so.

I like to bake my cookies on a silicone mat, which eliminates the need to spray or butter the cookie sheet. This is the This is the silicone mat that I like to use.

Rolling the cookie dough into balls will allow the cookies to "melt" down into a perfect, round cookie shape.

Close up picture of a cookie dough ball on a silicone mat
Lots of cookies on a dark baking sheet with cookie crumbs all over
Close up of one cookie on a dark baking sheet
Butterscotch Snickerdoodles | Butterscotch Snickerdoodles are a sweet sugar and cinnamon dusted cookie made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!

Butterscotch Snickerdoodles

Butterscotch Snickerdoodles are a sweet sugar and cinnamon dusted cookie made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Servings: 60
Calories: 65kcal
Author: Teri
Cost: $6

Ingredients

Cookie Dough Mixture

  • 1 stick butter softened
  • 1 teaspoon vanilla extract
  • ½ cup light brown sugar packed
  • 1 cup sugar
  • 2 eggs
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • 11 ounces butterscotch chips

Sugar Mixture

  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat the oven to 350°F. Put silicone mat on cookie sheet, or spray cookie sheet with cooking spray.
  • In a medium mixing bowl, mix butter, vanilla, brown sugar, sugar and eggs with a hand mixer until blended. Add flour, baking soda and nutmeg and mix with a large spoon. Add entire bag of butterscotch chips. Cover and refrigerate for 30 minutes. Refrigerate for less time if you want the cookies to be more flat and crunchy.
  • Mix sugar and cinnamon together in a small bowl.
  • For each cookie, roll about a tablespoon of cookie dough into a ball. Roll each ball in the cinnamon sugar mixture before placing on the cookie sheet. Leave about an inch in between each cookie. If you didn't refrigerate your dough as long to get thinner crispier cookies, leave about two inches in between each cookie as those will spread out more.
  • Bake for 12-14 minutes until golden. Remove cookies to wire racks for cooling.

Notes

Nutrition info below is for 1 cookie.

Nutrition

Serving: 0g | Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 41mg | Potassium: 11mg | Fiber: 0g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0mg | Calcium: 5mg | Iron: 0mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

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Reader Interactions

Comments

  1. M. Ellithorpe

    March 25, 2018 at 11:35 pm

    Hi Teri,

    You're killing me here. Now I want some of these. Not a big fan of butterscotch but I think I could be convinced with these.

    Keep sharing your wonderful creations.

    Reply
    • Teri

      March 31, 2018 at 5:43 pm

      Thanks, again!

      Reply

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Photo of Teri, Blog Writer

Hi, I'm Teri!

Welcome to my blog where I'm sharing all the easy to make recipes I create and cook for my family and friends.

I'm making everything from healthy eats, to quick weeknight family dinners, to indulgent comfort food and desserts.

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