If you’re a fan of rich butterscotch flavor and melt-in-your-mouth treats, these Butterscotch Cream Fudge Cookies are about to become your new favorite indulgence. Soft, chewy, and layered with deep caramel-like sweetness, these cookies taste like a cross between buttery fudge and a bakery-style drop cookie. They’re comforting, nostalgic, and surprisingly easy to make — perfect for holiday trays, bake sales, or simply treating yourself.
The first time I made these, I folded in a handful of chopped pecans and a splash of vanilla, which gave the cookies a warm, nutty finish. I also tried refrigerating the dough before baking, and the cookies turned out beautifully thick and soft. Whether enjoyed warm from the oven or cooled with their creamy centers set, these cookies deliver that classic butterscotch flavor with a luscious fudge-like richness.
Why You’ll Love This Recipe
These Butterscotch Cream Fudge Cookies are soft, sweet, and full of buttery caramel notes. They bake up beautifully, stay tender for days, and pair wonderfully with coffee, tea, or milk. The dough comes together quickly and uses pantry staples, yet the cookies taste like something straight from a specialty bakery. They’re also highly customizable — you can add nuts, white chocolate, or extra butterscotch chips to fit your taste perfectly.
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Butterscotch Cream Fudge Cookies: Soft, Chewy, and Irresistibly Sweet
- Total Time: 27 mins
- Yield: 20–22 cookies
- Diet: Vegetarian
Description
Butterscotch Cream Fudge Cookies are rich, chewy, melt-in-your-mouth treats made with creamy butterscotch chips and soft fudge-like centers. They’re indulgent, buttery, and perfect for holidays, cookie trays, or anytime you need a sweet fix.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butterscotch chips
- 1/2 cup sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
- Stir in butterscotch chips (and optional chocolate chips).
- Chill dough for 15–20 minutes for easier handling.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
- Using your thumb or the back of a spoon, press a small indent into each cookie.
- Spoon about 1 teaspoon of sweetened condensed milk into the center of each indent.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overbake — this keeps the cookies soft and fudgy.
- Add sea salt flakes on top before baking for a sweet-salty finish.
- Replace butterscotch chips with white chocolate or caramel chips for variation.
- Dough freezes well for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter – The base of the cookie dough, adding richness and the signature “fudge-like” texture.
Brown Sugar – Provides moisture and caramel depth that complements the butterscotch flavor.
Granulated Sugar – Helps create the perfect soft-chewy balance.
Eggs – Bind the dough and keep the cookies tender.
Vanilla Extract – Enhances the warm butterscotch and caramel flavors.
All-Purpose Flour – Gives the cookies structure without making them dry.
Baking Powder – Helps the cookies lift slightly while staying soft.
Salt – Balances sweetness and sharpens all the warm flavors.
Butterscotch Chips – Melt slightly in the dough, adding rich pockets of butterscotch sweetness.
Sweetened Condensed Milk – The key ingredient that provides that luscious, creamy fudge texture.
Optional Mix-Ins – Chopped pecans, walnuts, or white chocolate chips for added texture.
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream together butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add the eggs and vanilla, mixing until smooth.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in butterscotch chips and gently swirl in the sweetened condensed milk — do not fully mix it in; the swirls create a fudge-like texture. Add nuts or white chocolate if desired.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Bake for 10–12 minutes, or until the edges are set and lightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. The centers will continue to set as they cool.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields about 24 cookies. Prep time is around 15 minutes, baking requires 10–12 minutes, and cooling takes another 10 minutes — making this a quick and satisfying treat.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. These cookies don’t require reheating, though warming one gently in the microwave for a few seconds gives a gooey, fresh-baked feel.
Variations and Customizations
Salted Butterscotch Cookies – Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.
White Chocolate Fudge Cookies – Add white chocolate chips for extra creaminess.
Nutty Butterscotch Cookies – Fold in chopped pecans or walnuts for texture.
Caramel Drizzle – Add a light drizzle of caramel sauce over cooled cookies for a dessert-style presentation.
Brown Butter Version – Brown the butter first for a deeper, nutty caramel flavor.
Pumpkin Spice Twist – Add a pinch of cinnamon and nutmeg for a warm, fall-inspired variation.
Double Butterscotch Version – Add extra butterscotch chips or a touch of butterscotch pudding mix.
Chocolate Swirl – Fold in a small amount of melted chocolate for a marbled effect.
Oatmeal Butterscotch Cookies – Replace part of the flour with oats for a heartier variation.
Gluten-Free Option – Use a high-quality gluten-free flour blend for similar results.
FAQs
What makes these cookies “fudge cookies”?
The addition of sweetened condensed milk creates a creamy, melt-in-your-mouth fudge-like texture.
Can I use white chocolate instead of butterscotch chips?
Yes, it creates a softer, creamier flavor profile.
Do the cookies stay soft?
Yes, these cookies remain soft and chewy for several days thanks to the brown sugar and condensed milk.
Can I freeze the dough?
You can freeze pre-scooped dough balls for up to 2 months; bake straight from frozen.
Do I need to chill the dough?
It’s optional, but chilling helps the cookies stay thicker and softer.
Can I use salted butter?
Yes — simply reduce added salt slightly.
Why did my cookies spread too much?
The butter may have been too warm; chilling the dough helps prevent spreading.
Can I skip the nuts?
Absolutely — they’re optional.
How do I make them extra chewy?
Use more brown sugar than granulated sugar.
How do I prevent overbaking?
Remove when edges are lightly golden; centers will continue setting as they cool.
Conclusion
Butterscotch Cream Fudge Cookies offer everything you could want in a sweet treat — soft, chewy texture, rich buttery flavor, and irresistible butterscotch sweetness. With their creamy fudge-like centers and golden edges, they make the perfect cookie for holidays, gifting, or simply satisfying a cozy dessert craving. Easy to make and endlessly customizable, these cookies will quickly become a baking favorite you return to again and again.
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