Ritz Cracker Butterscotch Cookies

Cookies are made of butter and love. ~Norwegian Proverb

If you saw my Pretzel, Chocolate Chip and Caramel cookies, then you know I like to put all kinds of salty things in a cookie. I saw the Ritz crackers in the store and knew I wanted to transform them in to what you see before you.

 I love the buttery goodness of Ritz crackers. In this cookie I wanted to push the limits of that decadent buttery flavor by adding the butterscotch chips and some butter pecan extract.

These cookies are a bit crunchy on the outside, and chewy when you bite into them.

crushing up the Ritz crackers

before going in the oven

The flavor of the Ritz cracker isn't very pronounced, because well, Ritz don't have a particularly strong flavor. But they do add a mild butter flavor and a nice saltiness that I quite liked.

These divine cookies are ever so salty, sweet, and buttery. A perfect combination if you ask me.

I didn't add nuts to these, but I believe some pecans would be a lovely addition.

Ritz Cracker Butterscotch Cookies

This recipe makes about 2 dozen cookies

Ingredients

1 1/2 cups (90 g.) crushed Ritz Crackers, this is almost one sleeve

1 1/4 cups (250 g.) brown sugar
1/2 cup (one stick) (113.5 g.) butter, softened
1 egg

1 cup (150 g.) flour

1 cup (150 g.) butterscotch chips

1 tsp vanilla
1 tsp butter pecan extract, or butter extract, or if you don't have any of those, just add one more tsp of vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup (57 g.) pecans chopped, (optional) if desired

For topping each cookie

a few more tablespoons of butterscotch chips
a handful more Ritz crackers, broken up in pieces

Directions

Preheat oven to 300 degrees Fahrenheit, 150 degrees Celsius, Gas Mark 2.

With an electric mixer beat together the butter and brown sugar until fluffy. Add the egg and the extracts and beat again. Scrape down the bowl and beat. Then add the flour, baking soda and baking powder then mix again. Add the crushed Ritz crackers and butterscotch chips and stir well. Add the nuts if using and stir.

Using a 1 1/2 tablespoon sized measure, scoop the dough onto parchment lined baking sheets. Place a few butterscotch chips and Ritz pieces on top of each cookie.

Bake for 17 minutes. Let cookies cool on baking sheet for 10 minutes. Then transfer to wire racks to cool.