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Butterscotch Snickerdoodles / The Secret Recipe Club

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BOO!! 😀 Everyone getting ready for Halloween? Costumes all made? Yard decorated? Pumpkins carved? Seeds toasted? Half of the Trick-or-Treat bowl already gone? (I cannot be alone on this.) I know at least one other member of the Secret Recipe Club is right there with me! 😉 Read below to see who it is!

 

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As it’s time again for recipe reveal day! If you’re new to my blog, this club of bloggers makes, photos and posts another blogger’s recipe in the club once a month. We are all given a name, secretly, and choose a recipe of theirs to make! And this time, my jurassic-sized sweet tooth hit the jackpot! 😀

This month, my secret blogger is a fantastic baker (and cook!) named Colleen , who is originally from Pennsylvania, but has transplanted herself to the east coast and living in Massachusetts with her hubby, Dave, and toddler, (who has become her family’s newest taste-tester!) Her love for baking started at a young age, but really took off as she got older, especially during the holidays, when she started baking cookies and candies for everyone! (Right there with her! Though for different reasons than me, probably! I was flat broke, and homemade gifts, mostly cookies, were all I could afford for everyone.) They were so much appreciated by my family and friends that that’s what they still request to this day! And I imagine, we have that in common, too! 😉

That, and our love for anything sweet. Especially chocolate! 😀

Colleen’s blog, Secrets from the Cookie Princess, got it’s start as a place to put all of her wonderful holiday creations, but eventually blossomed into so much more! I did take the time to look at all of her recipes, and though a few savory ones were in the running, I must have bookmarked more than a dozen sweet treats! Her Pecan Pie Cookies, Pumpkin Cheesecake Snickerdoodles, Cowboy Bark and Peanut Butter Fudge will probably make an appearance in this year’s holiday gift bags! But the one that my hubby voted for, that stole both of our hearts, were her Butterscotch Snickerdoodles! The classic version of this cookie is a favorite of both of ours, so I couldn’t wait to try her twist on them!

So let’s get baking! 😀

I first mixed up the cinnamon-sugar mix and set that aside. Then got the dry ingredients all mixed up and set that bowl aside as well.

 

snickerdoodle dry ingrdnts

 

You then just cream the butter and add the sugars, beat in the rest of the wet ingredients….

 

snickerdoodle wet ingrdnts

 

….and slowly add your flour mixture to the butter mixture, so it doesn’t seize up, and mix in well.

Fold in your butterscotch chips, and the dough is done!

 

snickerdoodle cookie dough

 

*I used regular instant pudding, as our small store didn’t have the called-for sugar-free kind, and I don’t know if this had anything to do with it, but I was afraid that I had ruined the whole batch, as the cookie dough was VERY dry. I mean to the point of being totally crumbly. But I couldn’t see that such a small, minute amount as that, (1 oz. compared to 3.4 by weight, but volume the same/same sized box – – artificial sugars just must weigh much less!), could change the results THAT drastically. I even wondered if maybe she had meant two sticks of butter instead of one?? But I trudged on and assumed that it would be my own fault by not using the sugar-free pudding mix.

There was no scooping this dough, either, way too dry! So I just formed the dough into balls by hand, rolled them into the cinnamon-sugar, flattened them with my palm, repaired all the outer cracks by squishing the dough back together, and crossed my fingers and hoped for the best! 😀

(*I don’t own any “cookie scoops”, so I don’t know what a “medium-sized” one is. I just made them not too big and not too small, and they came out wonderful for us! Just the perfect size yielding 20 cookies! 😀 I did sprinkle the tops with more cinnamon-sugar mix, too, as there was plenty, and I still have quite a lot left over. It will go to good use, though. No worries about that!! 😉 )

 

snickerdoodles prebake

 

There was no need to have worried!!!!! WHEW!!!!!

😀 😀 😀 <—-That was me, yes indeedy! Happy dancin’ in the kitchen!

 

(*Cookies pictured after baking / before the 5 minute cooling period.)

 

snickerdoodles baked

 

I was SO RELIEVED! That hard, dry dough baked up very nicely, turned pillow-soft in the oven, and I let them cool for the 5 minutes to set before removing just as she said.

(*And you must do this, as they are VERY soft when you take them out of the oven. I baked mine for the full 10 minutes, and they were perfect!)

 

(*After cooling on the baking sheet / cooling completely.)

 

snickerdoodles cooling

 

So when you make these, and I highly recommend that you do!!, just know that you can use either regular or sugar-free pudding mix, and that the dough will be dry if you use the regular kind. Just stick with it, because they work perfectly!! 😀 

All in all, these cookies were delicious! TOO good, actually. I gave some to the neighbors, as I always enjoy doing, but also so that I wouldn’t totally pig out and eat the whole dang plateful! And my hubby was worried and counting how many I was giving away, because I think he had plans on demolishing all 20 of them before noon! 

These would be perfect for the cookie jar, but also a very nice cookie for a Halloween Party, Sunday Football Party, or even a new cookie to add to your wintertime holiday goodie tray! 😉

 

snickerdoodles done

 

Or of course, you can just make some for no reason at all.

Like right now.

(Psssst! But you may need to hide a few. 😉 Not that I did this. 😉 😉 )

So if you’re looking for some wonderful new recipes to make for supper, or an amazing collection of cookies, candies and fudge, please do take the time to pop on over to Colleen’s blog, Secrets from the Cookie Princess, for some really fantastic fun! 😀

Hope you all enjoyed! And stay out of the candy for the Trick-or-Treaters!
These cookies are soooo much better! 😉 😀
Lightly crisp on the outside, and soft, tender and rich on the inside!
Have a most wonderful day all! 😀

 

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Recipe adapted from Secrets from the Cookie Princess.

Yield: 20 cookies

Butterscotch Snickerdoodles / The Secret Recipe Club

Butterscotch Snickerdoodles / The Secret Recipe Club
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes

Ingredients

For Cookie Dough:

  • 1/2 cup (1 stick) butter, room tempeature
  • 3/4 cup dark brown sugar, packed (can sub light brown)
  • 1/4 cup sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 (1 oz.) box sugar-free instant butterscotch pudding mix or 1 (3.4 oz.) box regular instant (I used regular)
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups butterscotch chips

For Cinnamon Sugar Mix:

  • 1/4 cup sugar
  • 1 Tbl. cinnamon

Instructions

  • In the bowl of a stand mixer (or a large bowl with a hand-held mixer), beat butter until creamy. Add dark brown sugar and 1/4 cup regular sugar, and continue beating until light and fluffy, about 3-4 minutes.
  • Beat in egg and vanilla, scrape the paddle, sides and bottom of the bowl, and beat again until all is mixed.
  • In a medium bowl, whisk together flour, pudding mix, 1/2 teaspoon of cinnamon, cream of tartar, baking soda and salt.
  • Gradually add flour mixture to butter mixture, a third or fourth at a time, beating on Low each time, until just combined. (Scraping paddle and bowl as needed).
  • Fold in butterscotch chips.
  • Preheat oven to 350º F.
  • Place 1/4 cup sugar and 1 Tbl. cinnamon in a shallow dish and stir to combine. Using a medium cookie scoop, make balls of dough and roll in cinnamon sugar mixture before arranging on parchment or Silpat lined baking sheets. If you don't have a cookie scoop, make them large walnut-sized. If dough is very dry, just press it together by hand.
  • Press down gently on each dough ball with the bottom of a glass to flatten slightly. Press outer cracks back in. Sprinkle tops generously with more cinnamon sugar mix.
  • Bake in preheated 350º oven for 8-10 minutes until set and edges are slightly crisp. Turn baking sheet 180 degrees halfway through. *If using more than one sheet at a time, rotate positions in the oven for more even baking.
  • Remove from oven, and cool on pan for 5 minutes before transferring to wire racks to cool completely.

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    Melody

    Friday 23rd of September 2022

    I love butterscotch anything. I made these a couple of times and they are so sinfully delicious. I am making them again today for a church workday lunch on Saturday. They work crew loves these so much. I have another butterscotch pudding cookie recipe and it is the bomb too. So much so that I am making both of them. I am so glad that I came upon this recipe a couple years ago. I truly do enjoy them. The flavor is what we in Hawaii say broke da mouth and is the highest praise for anything tasting delicious.

    Mary (The Godmother @ Goodie Godmother)

    Sunday 18th of October 2015

    I'm glad the end result was good! The picture with the doll makes me think these would make such a perfect after school snack. Yum!

    Kelly

    Sunday 18th of October 2015

    Thanks, Mary! All's well that ends well! :D ;)

    CJ Huang

    Friday 16th of October 2015

    Isn't it amazing how just one change can completely change how the dough feels? Sounds like you got some delightfully yummy cookies! I bet the pudding added a wonderful chewiness to the cookies too. :)

    Kelly

    Friday 16th of October 2015

    It sure is! Luckily they turned out beautifully, and could not have been better! WHEW ;) :D

    Colleen @ Secrets from the Cookie Princess

    Friday 16th of October 2015

    Thanks so much for the kinds words! These are a big hit in our house too. Glad they turned out great for you--probably just that little bit of extra dry ingredient took away some of the moisture, but not the flavor! Sometimes when I think my dough is a bit dry, I add about a tablespoon of milk. It's amazing what a tiny extra wet or tiny extra dry ingredient does to a recipe!

    Kelly

    Friday 16th of October 2015

    You are so very welcome, Colleen!! :D The volume was the exact same, just the weight was the only difference. But they worked out PERFECTLY and would not change a single thing! :D I'm so happy that you shared this recipe!! They will be made OFTEN! :D (And I'm going to stick with the regular pudding mix, too! :D ) They were truly perfect! :)

    Jean

    Monday 12th of October 2015

    What a fantastic combination!

    Kelly

    Tuesday 13th of October 2015

    Thanks, Jean! :D

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