★★★★★

Butterscotch Cookie Cups

There are not enough words to describe how delicious these Butterscotch Cookie Cups taste! Shortbread butterscotch cookies are baked in a mini muffin tin then topped with a sweet rum glaze in this easy recipe.

If you like today’s recipe, you’ll love these Pecan Sandies and these Butterscotch Blondies too.

Butterscotch Pecan Sandies cookie cups

Why These Cookies are Best

I love cookie cups. They’re a great excuse to add frosting to any kind of cookie. Sometimes I even make them with refrigerated cookie dough, like in these Snickers Cookie Cups.

For today’s Butterscotch Cookie Cups, we made everything from scratch.

  • A homemade shortbread cookie dough is packed with butterscotch morsels and crunchy pecans!
  • The cookie cup shape is perfect for topping with icing.
  • You’ll love the pairing of butterscotch and rum flavors.
  • Easy to make–no chilling or rolling dough required!

Ingredient Notes

  • Butter – We recommend softened unsalted butter for a rich, delicate shortbread crumb.
  • Powdered sugar – The fine confectioner’s sugar dissolved quickly into the butter for a crisp crumbly cookie consistency.
  • Cornstarch – A teaspoon of this added to the other dry ingredients (flour and salt) helps the shortbread dough hold its shape.
  • Butterscotch morsels – Here’s where the “butterscotch” part comes in to play! They soften into the dough just a bit as the cookies bake for amazing flavor.
  • Chopped pecans – The crunchy nuts add a satisfying contrast of texture and flavor to the flaky shortbread dough.
  • Rum flavoring – This highly concentrated rum extract is used to flavor the simple cookie glaze. Once you have a bottle on hand, you can use it in all kinds of other recipes too, including my Eggnog Truffles.
Butterscotch Pecan Sandies cookie cups

Tips and Tricks

  • The dough will be a bit crumbly, like shortbread. Roll the dough into balls with your hands and it will begin to hold together.
  • Make a slight indent in the tops of the cookies right after baking, while they’re still soft and warm. You can use a tart shaper or even a bottle cap for this step.
  • Drizzle a small amount of rum glaze into the indent of the cooled cookie cups.
  • Sprinkle the glaze with more chopped pecans before the icing sets.

Recipe FAQs

How do I store these cookie cups?

You can store these butterscotch cookie cups in an airtight container at room temperature for up to 1 week. Or freeze them for up to 3 months.

Can I make this recipe with salted butter instead?

You can certainly use salted butter if that’s what you have. I prefer to bake with unsalted butter because it makes it easier to control the flavor of the finished cookies.
If you make this recipe with salted butter, reduce the amount of added kosher salt by half.

Will this recipe work for regular cookies?

Yes, you can bake these cookies on a cookie sheet instead of in a mini muffin tin. You may need to adjust the baking time if you make them this way.
Keep an eye on the cookies as they bake. Take them out of the oven when the bottoms just begin to brown.

What can I use instead of rum flavoring?

The rum flavoring is spectacular in this glaze, but if you can’t find any or prefer not to use it, you can use vanilla extract instead. The glaze won’t have the rum element but will still taste good!

Butterscotch Pecan Sandies cookie cups
Yield: 60 cookies

Butterscotch Cookie Cups

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

There are not enough words to describe how delicious these Butterscotch Cookie Cups taste. Just scroll down and look at the ingredient list and you’ll see why they are mouth watering delicious!

Ingredients

FOR THE COOKIE:

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • ¼ teaspoons kosher salt
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • 12 ounce package butterscotch morsels
  • 1 cup chopped pecans

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1 teaspoon rum flavoring
  • 3 Tablespoons heavy whipping cream
  • ¼ cup chopped pecans

Instructions

  1. Beat butter, powdered sugar and salt until combined. Add flour and cornstarch. Fold in butterscotch and chopped pecans.
  2. Roll dough into a 1 inch ball (about 1 Tbsp of dough). Place into a greased mini muffin pan.
  3. Bake in a 325 degree oven for 15 minutes.  Remove and lightly press each top with a tart shaper (a water bottle cap would work too!). Just enough to give a small indent. Allow to cool in pans about 15 minutes. Remove and cool completely on wire rack.
  4. For the glaze, whisk the sugar with rum flavoring and cream until smooth. Drizzle a small amount into the indent onto each cookie cup. Immediately sprinkle with chopped pecans.
  5. Allow to set (about 15 minutes). Store in an airtight container for up to one week.

Notes

  • The dough will be a bit crumbly, like shortbread. Roll the dough into balls with your hands and it will begin to hold together.
  • Make a slight indent in the tops of the cookies right after baking, while they're still soft and warm. You can use a tart shaper or even a bottle cap for this step.
  • Drizzle a small amount of rum glaze into the indent of the cooled cookie cups.
  • Sprinkle the glaze with more chopped pecans before the icing sets.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    60

    Serving Size:

    1

    Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 33mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on December 22, 2013

    Comments & Reviews

    1. The rum glaze on top sounds divine!! These are a must try if they are your favorite cookie!! Hope you had a nice Christmas cannot believe its come and gone!

    2. Aimee, when someone with a baking reputation such as yours says these are “hands down my favorite cookie,” I pay attention. Thanks for updating this classic! They sound (and look) wonderful. Happy New Year!

    3. I’m assuming that there is supposed to be an egg in here somewhere? Adding up all the ingredients and all I have is a dry mix in a bowl, definitely not something that can be rolled up! Please let us know, they look great!

      1. No eggs! It is supposed to be dry and crumbly. I take a scoop in my hand and let the warmth of my hand combine it. It’s shortbread dough, so it will end up buttery and flaky!!

    4. Oh these look amazing…. I had said I am not baking anything else this year but THIS is what made me break that promise!! They look super. I am going to try to give the butterscotch morsels a bit of a whirl in the food processor, since the cookies are so small. And I don’t have rum extract; I have a bit of honey bourbon so I’m going to use that instead. Butter is out getting soft now. I can’t wait!!

    5. Why is it that butterscotch never gets the spotlight very much? I actually love it more than other flavors, yet I never bake with it often enough. I need to change that! Love these cute little cookie cups!

    6. These look like the best ever! Butterscotch, pecans, cookie cups – yep, now I’m drooling.

    7. These look amazing! I’m a big fan of butterscotch. Wondering if these would work as a thumbprint style cookie instead of putting it in the mini muffin pan???

    8. Wow! Favorite cookie recipe?! I’m impressed… they must be as delicious as they are gorgeous! Yum. Love the idea!

    9. Butterscotch cookies with rum frosting, and pecans! Can you get more yum! I can see why these are your new favorite cookies, I would watch out for Santa. He might really eat all these.

    10. I want to eat these cookies right now! Great idea to incorporate butterscotch into the sandies.

      Good luck on getting all of your gift wrapping done! I don’t have any to do this year. We don’t have any kiddos and we decided to install a patio in our backyard instead of doing gifts for each other this year! Merry Christmas to you, Aimee!

    11. These look amazing!! I’m a huge butterscotch lover. These are totally going on my list of things I need to make before the New Year 🙂

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