Butterscotch Cookies
We love this simple, light and crispy recipe for Butterscotch Cookies!
These butterscotch cookies come together in no time, and the “secret ingredient” of Rice Krispies add an airy texture and light crunch.
Butterscotch morsels add fantastic flavor to these buttery cookies, you will love them!
Ingredients
- All Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter (if using salted butter, you can omit the salt from the recipe)
- Sugar
- Egg
- Vanilla Extract
- Rice Krispies add a uniquely light and airy texture.
- Butterscotch Morsels
How to Make Butterscotch Cookies
This is such a simple homemade recipe! First, we creamed the butter and sugar, then we added the egg and vanilla extract, followed by the the mixture of all purpose flour and baking soda.
Finally, we folded in the rice cereal and butterscotch morsels.
On a parchment lined cookie sheet, we rolled cookie dough into balls, and baked for 3-5 minutes until edges were set and starting to brown.
Allow the cookies to cool on the sheet for about five minutes before moving to a cooling rack to cool.
More Cookies to try!
We hope that you enjoy this delicious recipe for homemade Butterscotch Cookies! If you give them a try, please leave a comment below.
We have many more cookie recipes on our site! Some other favorites are our chocolate pudding cookies, butter pecan cookies, oatmeal coconut crispy cookies, and gingersnap cookies!
Butterscotch Cookies
Ingredients
- 1¼ cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups Rice Krispies
- 1 cup Butterscotch Morsels
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized bowl, combine the flour, baking soda, and salt. Whisk together 30 seconds to blend and set aside.
- In a large mixing bowl, mix the softened butter and sugar using an electric mixer, on medium speed until well blended and smooth. Then, mix in the egg and vanilla extract until well combined.
- Add the dry ingredients to the bowl, and mix on low speed until combined. Next, stir in the Rice Krispies and and butterscotch morsels.
- Drop cookie batter onto the cookie sheet, using a small spring loaded scoop, or you can roll the dough into balls (about walnut size). For thinner cookies, slightly flatten them with the back of a spoon or with lightly moistened fingers or the bottom of a glass.
- Bake at 350 degrees F for 10-12 minutes or until the edges are set and lightly golden. Allow the cookies to cool on the sheet for 3-5 minutes before moving to a cooling rack. Store the cooled cookies in an airtight container.
- Makes approximately 4 dozen.
