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