Meta Description: Learn how to make Butterscotch Cream Fudge Cookies with a creamy fudge center, butterscotch chips, and white chocolate chips. A bakery-style cookie recipe that is easy, rich, and unforgettable.
Why You Will Love This Recipe
Some cookies disappear quietly. These vanish before they even cool. The crisp golden edges, soft center, creamy peanut butter fudge filling, and pockets of butterscotch and white chocolate create a dessert that feels comforting and indulgent without being complicated.
Kitchen Tools
- Large mixing bowl
- Small microwave-safe bowl
- Electric mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Wire cooling rack
Ingredients
For the Fudge Filling
- 1/4 cup creamy peanut butter
- 1/4 cup sweetened condensed milk
- Pinch fine sea salt
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
Preparation Time
Prep: 25 minutes
Chilling: 20 minutes
Bake: 10–12 minutes
Total: about 55 minutes
Yield: 16 cookies
Step-by-Step Instructions
- Mix peanut butter, condensed milk, and salt. Warm 20–30 seconds and stir smooth. Freeze 15–20 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Cream butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Combine flour, baking soda, and salt, then mix into wet ingredients just until combined.
- Fold in butterscotch and white chocolate chips.
- Flatten 1½ tablespoons dough, add 1 teaspoon filling, seal, and roll into a ball.
- Bake 10–12 minutes until edges are lightly golden and centers stay soft.
- Cool 5 minutes on tray before transferring to a rack.
Tips for Success
- Do not overmix the dough.
- Keep the filling chilled for easier assembly.
- Chill shaped cookies if the dough becomes soft.
- Remove cookies while centers still look slightly underbaked.
Variations
- Add chopped pecans for crunch.
- Use dark chocolate chips for deeper flavor.
- Sprinkle flaky sea salt on top before serving.
Storage and Reheating
Store in an airtight container for up to 4 days at room temperature or refrigerate for 1 week. Freeze for up to 2 months. Warm in the microwave for 8–10 seconds for a gooey center.
Approximate Nutrition Per Cookie
Calories: 220
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Sugar: 18g
Sodium: 120mg
Frequently Asked Questions
Can I make the dough ahead?
Yes, refrigerate up to 24 hours.
Can I freeze the cookie dough?
Yes, freeze shaped balls and bake from frozen with 1–2 extra minutes.
Why is the filling runny?
It needs more chilling time before assembly.
Final Tip
Bake with confidence and avoid overbaking. The cookies continue to set as they cool, giving you the perfect balance of tender crumb and molten creamy center.