One of my favorite quick treats has always been butterscotch pudding. The taste of butterscotch brings me back to my childhood, when I first fell in love and it always brings a sense of nostalgia -back when a cup of pudding was all it took to make me happy. Keeping along with that love of all things butterscotch, I’ve used butterscotch chips in a few of my other recipes like my cheesecake with butterscotch topping and my cookie bars. In this recipe, however, they are absolutely the star of the show.
For a little added depth, this recipe only uses brown sugar, no mixture of brown and white like some of my other cookie recipes. It also includes a teaspoon of maple extract and, similar to my chocolate chip cookie’s, I used cream of tartar for that lovely crackle effect. All of these delicious ingredients create a heavenly smell in your kitchen while baking, which makes turning on your oven in the middle of summertime completely worth it! Also, I’m not usually a milk dipper with my cookies, but these do taste great dipped in milk. My boys devoured them completely, leaving little milk droplets all over my kitchen table!
Ingredients:
- 1/2 cup butter or margarine, softened to room temperature
- 1 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1-1/3 cup all purpose flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup butterscotch chips
Preheat oven to 350 degrees.
Add the egg and continue to cream until smooth and evenly distributed.
Add in the extracts and combine well. Set bowl aside.
In a separate bowl combine all dry ingredients, not including butterscotch chips.
Add dry ingredients to the wet, mixing until just combined.
Add butterscotch chips, slowly folding them into the batter.
Create little balls (I use an ice cream scoop) and place on cookie sheet being sure to keep enough space between cookies so they can spread without touching.
These have a great “puff” to them, and the cream of tartar gives the cracked effect when they cool down.
Perfection!They are great with milk, what a fun treat for the kids!
You might not even want to share!
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How many cookies does one batch make. Also my local store only carries imitation maple flavor. Could that be used instead? I’m looking for some easy and new Christmas cookies and these seem to fit the bill;)
I’m looking for some new easy Christmas cookie recipes and these sound amazing! But my local store only carries imitation maple flavor. Could that be used instead? Also how many cookies in one batch?
I believe it’s about 2 dozen! And yes, imitation is fine! These are great for the holidays!
what if you do not have maple extract?
could you omit it or substitute with vanilla extract?
yes, you could do either! The maple just gives it a little more depth, but it’s totally fine if you don’t have it!
I only got 12 cookies out of the recipe…I guess I made mine too large 🙂
They tasted great though and whole family enjoyed them.
Wil definitely double or triple the recipe next time.
Glad you liked them, this is a great recipe to make large batches of. Thanks!
Are these soft or crunchy?
It’s a little crispier of a cookie. Not soft like a chocolate chip one but it’s not hard or anything either.
I wish there was a way to print this recipe, I guess I will print the ingredients and go from there, these cookies will make a great addition to my holiday baking
I’m sorry! My newer recipes have printables on them, but I’m still going through the older ones. I’ll try to update this one with a printable. Thanks for bringing it to my attention!