How to make Butterscotch Cream Fudge Cookies (Step 1, 2, 3…)
Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add egg and vanilla extract and mix until well combined.
Step 4: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients.
Step 5: Fold in butterscotch chips and fudge or white chocolate chunks.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 10–12 minutes or until edges are golden brown and centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 8: Once cooled, drizzle with caramel sauce and icing glaze if desired.
Recipe Variations and Possible Substitutions
- Nutty Additions: Add chopped pecans or walnuts for extra crunch.
- Chip Options: Swap butterscotch chips for toffee bits or peanut butter chips.
- Fudge Swap: Use chopped caramels or milk chocolate chunks if white fudge isn’t available.
- Salted Caramel: Sprinkle sea salt on top for a sweet-salty twist.
Storage and Reheating Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Make Ahead: Cookie dough can be made and refrigerated up to 2 days in advance.
- Reheating: Warm in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
Continue on the next page