Butterscotch Ritz Cookies are my tasty twist on the classic potato chip cookie. They’re buttery-rich, crunchy, and downright delicious.
The flavor of these crispy cracker cookies is mildly sweet with a subtle hint of those buttery addicting crackers everyone loves!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Butterscotch Ritz Cookies is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butter (I use salted)
- granulated sugar
- brown sugar
- eggs
- pure vanilla extract
- milk (I used whole)
- ritz crackers (1½ sleeves)
- all-purpose flour
- butterscotch instant pudding (sugar-free may be used)
- baking soda
- salt
- mini semi-sweet chocolate chips (optional)
Kitchen tools and equipment needed:
- large bowl and hand mixer OR stand mixer with the paddle attachment
- spatula
- measuring cups and spoons
- baking sheets
- parchment paper
- cookie scoop
- cooling rack
- large zip-top bag
- rolling pin or mallet (for crushing crackers)
Please Note – This recipe was originally shared back in 2012. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged… except for the addition of mini chocolate chips. 😉
Why this recipe works:
They’re unusually delicious and everyone loves them!
These cookies are a welcome addition to any cookie jar and make great dippers for a tall glass of milk.
Want to keep them guessing?
If you didn’t know what the secret ingredient is in these cookies (the ritz crackers), you probably couldn’t readily detect the flavor. However, you would more than likely recognize it as being familiar.
I encourage you to play the “surprise ingredient” guessing game with your family and friends.
I doubt they’ll guess in their first few tries (I think it took my son Adam 4 guesses) but after the secret is out, you’ll certainly taste those buttery, delicious Ritz cookies in every bite crunchy bite! YUMMY!
After all…Everything is better when it’s mixed with a RITZ! 🙂
Can the chocolate chips be omitted from this recipe?
Yes!
Actually the original recipe I shared for these Ritz cracker cookies (back in 2012) didn’t have them. They are totally optional!
You bet!
Store them well in an air-tight container and you can freeze them for up to 6 months.
Can other crackers be substituted for Ritz crackers?
If you’d like to substitute another buttery-rich cracker (similar in flavor to a Ritz cracker), I say go for it!
That said, please don’t substitute a sesame seed or garlic cracker (as wild examples) and expect the cookies to be as delicious as a Ritz cracker cookie. It won’t happen. Just sayin’!
As written this recipe makes 2 dozen cookies.
Approximately 30 minutes.
10 minutes to prepare the dough, and 20 minutes to bake the cookies.
How to make Butterscotch Ritz Cookies:
- Preheat oven to 350-degrees.
- Cream together the butter, granulated sugar, and brown sugar in a large bowl until creamy and fluffy.
- Beat in the eggs, and vanilla until incorporated.
- Next, add the pudding mix and milk. Beat again until thoroughly mixed.
- Crush the crackers in a zip-top bag to make 2 cups of crumbs (approximately 1½ sleeves).
- Add the baking soda to the mixer along with the all-purpose flour, and salt.
- Blend until just combined, and then add in the crushed cracker crumbs, and the chocolate chips (if using), scraping down the sides of the bowl as needed.
- Scoop the cookie batter (approximately 1 tablespoon) onto parchment-lined baking sheets.
- Bake the cookies in a preheated oven for 10 minutes, rotate the baking sheets and return the cookies to the oven for 10 additional minutes (20 minutes total) until puffed and golden.
- Remove and cool on a wire rack.
*Toasted Coconut Shortbread Cookies (shown below)
These Toasted Coconut Shortbread Cookies are rich and buttery with a crunch and lightness that will keep you coming back for more. Sorry. Not Sorry!
*Orange Cardamom Biscuits (not shown)
*Take 5 Cookies (shown below and in the featured video)
Inspired by one of my favorite bars, these Take 5 Cookies are packed full of chocolate, caramel, peanut butter, and pretzels. They’re crispy on the outside and slightly chewy in the center. YUM!!
*Butterscotch Ritz Cookies (shown below) THIS IS THE PLACE!!
The printable recipe card:
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Ritz cracker cookie recipe. I hope you’ll try my recipe and let me know what you think.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
BUTTERSCOTCH RITZ COOKIES
Equipment
- The flavor of these crispy cracker cookies is mildly sweet with a subtle hint of those buttery-rich crackers everyone loves!
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs at room temperature
- 1½ teaspoon pure vanilla extract
- 1/4 cup milk I used whole milk
- 2 cups all-purpose flour
- 1 small package instant butterscotch pudding
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Ritz crackers crushed
- 1 cup mini semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350-degrees.
- Cream together the butter, granulated sugar, and brown sugar in a large bowl until creamy and fluffy.
- Beat in the eggs, and vanilla until incorporated.
- Next, add the pudding mix and milk. Beat again until thoroughly mixed.
- Crush the crackers in a zip-top bag to make 2 cups of crumbs (approximately 1½ sleeves).
- Add the baking soda to the mixer along with the all-purpose flour and salt.
- Blend until just combined, and then add in the crushed cracker crumbs and the chocolate chips (if using), scraping down the sides of the bowl as needed.
- Scoop the cookie batter (approximately 1 tablespoon) onto parchment-lined baking sheets.
- Bake the cookies in a preheated oven for 10 minutes, rotate the baking sheets and return the cookies to the oven for ten additional minutes (20 minutes total) until puffed and golden.
- Remove and cool on a wire rack.
Paula
Sunday 9th of September 2012
I have only one recipe, for bars actually that calls for Ritz crackers, so seeing these great looking cookies was a real treat. I thought there might be some butterscotch chips in them and finding out the recipe only calls for butterscotch pudding was quite a surprise. You are right when you say these would be good with some Nutella!