Butterscotch cookies

Butterscotch cookies

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(18 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Makes 10
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch

Nutrition and extra info

  • Freeze unbaked

Nutrition: per cookie

  • kcal188
  • fat8g
  • saturates5g
  • carbs27g
  • sugars13g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 100g unsalted butter, softened, plus extra for the baking sheet
  • 100g light soft brown sugar
  • 2 tbsp golden syrup
  • 175g self-raising flour
  • 25g puffed rice cereal, such as Rice Krispies
  • dark chocolate chips, for decoration

Method

  1. Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.

  2. Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.

  3. Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

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Comments, questions and tips

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Comments (22)

jo_ce2001's picture
5

A winner in my household, hubby looked genuinely sad when he'd eaten them all! I didn't have any golden syrup so substituted with maple syrup instead and it worked just fine! I made 10 cookies and they were a good chunky size - but I do think they should have been flattened just a little bit when going into the oven. Will make again!

Tiddlerpuss's picture

These are delicious cookies. The recipe is very generous - I just made 24 from a single batch (either that or someone has VERY big walnuts :-) )

dennylee's picture
3.75

have just made these cookies, they turned out well, both chewy and crunchy, I followed the recipe to the letter but added some orange essence to the mix which gave a lovely flavour.

nradzi's picture

Really nice and easy to make. I replaced the rice cereal with a handful of oats and also added some coconut shavings and they were gorgeous.

rachel24171's picture

I made these with dairy free margarine and only half with chocolate on so my dairy intolerant son could have them. They were delicious and would easily work with other exchanges such as raisins. They were chewy in the middle and crunchy on the outside. My only complaint is that I didn't make double (or triple!) quantity!

samantha.jones's picture

I made these into christmassy cookies, replaced the golden syrup with maple, and the rice cereal with sultanas, fresh apple and ginger. i then added a smudge of vanilla essence and a tsp of ground cinnamon... such warm flavors, just lovely.

metal16's picture

to sweet..will not be making again.

clairesp10's picture

I made these without the chocolate drops and they were nice – very sweet (could cut down on sugar) and tasted a bit like hobnobs but moist, chewy and crispy at the same time.

lesleydand's picture
5

Have made these several times. Like them with dark brown as well as the light brown sugar and find that they are the most popular topped with little toffee fudge pieces. Easy and uncomplicated they are a firm favourite- I have been baking for around 50 years and they have made it into my special family cookbook !

rltrist's picture
1

Not a good recipe, can only assume that at least one egg is missing from the ingredients. As it stands this male's something less like a cookie and more like a brandy snap.

adamoneill16's picture
4

Altogether this was a very good recipe, although I swapped things around a bit by instead of using soft light brown sugar. But I didnt put enough syrup in it so it was harder to put together. After they were cooked there was a lovely string taste of them.

vernongeorge's picture
5

just add a bit more syrup and mix in the dough and they're georgous.

sammarlowuk's picture
5

These cookies are the real deal! They're super sweet, and a little bit chewy and the rice bubbles give them a sneaky little snap crackle and pop. Maybe I rolled them too small, as my cookies were more like little heaps than big flat discs. Maybe I should press them down next time? They might not be the best looking biscuits in town, but they're certainly some of the tastiest! I made double and put half the dough in the freezer for a tasty treat at a later date. Check it out at my blog http://www.theannoyedthyroid.com/2012/09/22/butterscotch-cookies/

lesleymccorry's picture
4

easy & tasty. great to make with kids

xxlozzyxx91's picture
4

so easy to make, tasted amazing warm, although left them in the oven a tiny bit too long and weren't as chewy as i wanted them.

kirstienic's picture
5

I doubled the mixture and made 30 cookies, cooking them for a little less time. Really quick & easy to make and disappeared from the biscuit tin almost as quickly!

samt1985's picture

Have just made these and they are very nice! I used coco pops instead of rice crispies and honey instead of golden syrup as I didn't have any but both worked well. The cookies are very sweet but I found that using dark chocolate balanced it out a little. I think these are going to go down very well with everyone!

hazel1970's picture
4

great cookies and VERY easy, I also used cut up chocolate, the cheap supermarket stuff at around 30p, try white, milk or dark for variations, also not that bad wiwthout any chocolate, but obviously better with and you dont need very much, its strange but the chocolate does not melt in the oven! everyone likes them and nobody can guess the mystery ingredient!! might try with some dried fruit next time

slcollinson's picture
5

Excellent recipe, kids and adults loved them, used broken up choc but fine without.

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Tips (1)

MiaHop's picture

We chopped up a Mars bar and added it just before stirring in the rice crispies. Fab!