Caramel Butterscotch Cookies Recipe

If you’re on the hunt for that perfect balance of rich sweetness and buttery decadence, look no further than this Caramel Butterscotch Cookies Recipe. These cookies offer a mesmerizing combination of smooth browned butter, luscious butterscotch caramel pieces, and just a hint of sea salt crunch that makes every bite an irresistible experience. Whether you’re baking for a cozy night in or a festive gathering, these cookies are bound to become your new favorite treat to share and savor.

Ingredients You’ll Need

This Caramel Butterscotch Cookies Recipe is built on simple, pantry-friendly ingredients that each play a crucial role in creating the perfect cookie texture and flavor. From the nutty depth of browned butter to the sweet tang of sour cream, every component is essential to achieving that melt-in-your-mouth magic.

• 3/4 cup unsalted butter (1 and 1/2 sticks): The star for that rich, nutty, browned butter flavor that elevates the dough tremendously.
• 1/4 cup Crisco (butter-flavored): Adds moisture and softness, enhancing the cookie’s chewiness.
• 1 & 1/2 cups dark brown sugar: Deep molasses notes that contribute both sweetness and moisture.
• 1/4 cup granulated sugar: Balances sweetness and helps with the cookie’s crisp edges.
• 1 large egg & 1 large egg yolk: Eggs bind everything together and lend richness.
• 1 tablespoon vanilla: A warm aroma that rounds out the flavor beautifully.
• 1 tablespoon sour cream: Adds moisture and a slight tang to keep the cookies tender.
• 2 & 3/4 cups all-purpose flour (spooned and leveled): Provides structure without weighing down the cookies.
• 1 & 1/2 teaspoons baking soda: For just the right amount of lift and chewiness.
• 1/2 teaspoon salt: Enhances flavor and balances the sweetness.
• 2 7-oz packages Chocolate-Covered Sea Salt Butterscotch Caramels (divided): The melty pockets of caramel and subtle chocolate add a gourmet touch.
• Coarse sea salt (or other coarse salt): A sprinkle on top creates a delightful contrast to the sweet fillings.

How to Make Caramel Butterscotch Cookies Recipe

Step 1: Brown the Butter Perfectly

Start by melting the unsalted butter in a small heavy-bottom saucepan over medium heat. Watch as it foams and then carefully browns, releasing those incredible nutty aromas. Timing is crucial; once you see the milk solids turn golden and the smell changes, pour it out immediately to avoid burning. This step unlocks the deep flavor foundation for the entire batch.

Step 2: Cream the Sugars with Crisco

While the butter is browning, combine the butter-flavored Crisco with both brown and granulated sugars in a mixing bowl or stand mixer. Beat well until the mixture is light and fluffy. This helps create the perfect texture for soft yet slightly crisp cookies.

Step 3: Blend Browned Butter Into Sugars

Combine the warm browned butter with your creamed sugars. Mix them thoroughly so the rich golden butter infuses every bit of the batter with its signature flavor—this is where your cookies start to come alive!

Step 4: Add Eggs and Flavorings

Next, cool your butter mixture for a couple of minutes before adding the egg, egg yolk, vanilla, and sour cream. Beat everything together until fully incorporated, ensuring the batter is silky and smooth. These ingredients add richness and help bind the dough.

Step 5: Mix Dry Ingredients and Combine

In a separate bowl, whisk the flour, baking soda, and salt. Then, gently fold your dry mixture into the wet ingredients until you just see flour streaks disappear. Avoid overmixing to keep those cookies delightfully tender.

Step 6: Prepare the Caramel Pieces

Use scissors to cut your caramel pieces in half. This makes it easier to fold into the dough and ensures you get those gooey bursts of butterscotch goodness throughout the cookies.

Step 7: Fold in Most of the Caramels

Add about three-quarters of the chopped caramels to the dough, stirring gently. If the dough is still warm and might melt the caramels, pop it in the fridge for a few minutes before mixing to keep everything intact.

Step 8: Chill the Dough

Chill your dough for at least 2 hours, or up to 5 days. If you’re tight on time, form and freeze the cookies for 30 minutes using the freezer trick — this controls spreading and keeps the caramel pockets perfectly gooey.

Step 9: Shape and Bake

Use a 2-inch cookie scoop or just your hands to shape the dough balls. If a caramel chunk sticks to the bottom, “patch” it with extra dough so it stays put during baking. Place cookies on a parchment-lined sheet about 2 inches apart. Bake at 350°F for 8 to 10 minutes until the tops lose their shine but remain soft. Underbaking slightly is better for chewiness.

Step 10: Top with Remaining Caramels and Sea Salt

Right out of the oven, press 2 or 3 halved caramel pieces onto each cookie and sprinkle with coarse sea salt. Let them rest on the pan five minutes so they can set before moving them to a wire rack to cool completely.

How to Serve Caramel Butterscotch Cookies Recipe

Garnishes

A light sprinkle of flaky sea salt after baking is perfection—it heightens the sweet butterscotch flavors without overwhelming them. You might also drizzle some melted dark chocolate or a dusting of powdered sugar for an extra touch of indulgence.

Side Dishes

Serve your Caramel Butterscotch Cookies Recipe alongside a glass of cold milk, a cup of rich coffee, or a creamy chai latte. The warm spice and bitterness of these drinks balance the luscious cookie sweetness wonderfully.

Creative Ways to Present

For a fun twist, sandwich two cookies together with a scoop of vanilla ice cream or a luscious caramel sauce. You can also crumble them over a bowl of pudding or serve with whipped cream for an elegant dessert plate that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container will help maintain softness by absorbing excess moisture.

Freezing

You can freeze baked cookies for up to 3 months. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer bag. This way, you can enjoy freshly thawed treats any time.

Reheating

Reheat cookies in a warm oven (about 300°F) for 5-7 minutes to soften them up and revive that freshly-baked feel. Microwaving may work but can make them soggy, so the oven is best for retaining texture.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to balance the flavors perfectly.

What can I substitute for Crisco in this recipe?

If you prefer, you can substitute with more butter or a neutral vegetable oil, but Crisco helps keep the cookies tender and moist.

Is it necessary to brown the butter?

Browning the butter adds a deep, nutty flavor that sets these cookies apart from typical recipes. Skipping this step will change the flavor profile significantly.

Can I use other types of caramel candies?

Absolutely! Just choose soft caramel candies that melt well. Chocolate-covered sea salt butterscotch caramels are a luxurious pick, but any good-quality soft caramel will work.

Why do you chill the dough before baking?

Chilling helps solidify the fats, which prevents excessive spreading in the oven and allows the caramels to remain gooey without melting into the dough completely.

Final Thoughts

This Caramel Butterscotch Cookies Recipe truly captures the magic of buttery browned butter and melty caramel pockets wrapped in a chewy, perfectly textured cookie. You’re not just baking cookies—you’re creating moments of pure joy with every bite. I can’t wait for you to try this recipe and make it a beloved classic in your kitchen!

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