Butterscotch cookies are soft, chewy, and packed with the rich, caramel-like flavor of butterscotch chips. These delightful cookies are easy to make and perfect for any occasion, whether it’s a holiday gathering, a potluck, or just an afternoon treat.
Why You’ll Love This Recipe
- Loaded with sweet and creamy butterscotch chips for maximum flavor.
- Soft and chewy texture with a hint of crispiness on the edges.
- Simple, pantry-friendly ingredients that come together quickly.
- Perfect for baking ahead and storing for later.
- A crowd-pleaser that’s great for sharing with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Butterscotch chips
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth.
- Add Wet Ingredients:
- Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
- Fold in Butterscotch Chips:
- Gently fold the butterscotch chips into the dough.
- Scoop Dough:
- Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 9-11 minutes, or until the edges are lightly golden. The centers will still look soft but will firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 10 minutes.
- Cook Time: 9-11 minutes per batch.
- Total Time: 25-30 minutes.
Variations
- Chocolate Butterscotch Cookies: Add ½ cup of chocolate chips or chunks for a chocolatey twist.
- Nutty Addition: Fold in chopped pecans or walnuts for added crunch.
- Salted Butterscotch: Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.
- Oatmeal Butterscotch Cookies: Replace 1 cup of flour with old-fashioned oats for an oatmeal variation.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls on a tray, then transfer them to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10 seconds to enjoy a fresh-baked taste.
FAQs
Can I use margarine instead of butter?
Butter is recommended for its flavor, but margarine can be used in a pinch. The texture may vary slightly.
How do I make the cookies chewier?
Using more brown sugar than granulated sugar and slightly underbaking the cookies will result in a chewier texture.
Can I use homemade butterscotch chips?
Yes, homemade butterscotch chips work well and add a unique, rich flavor.
Why did my cookies spread too much?
Ensure your butter isn’t overly soft, and chill the dough for 30 minutes before baking to prevent excess spreading.
Can I make these cookies ahead of time?
Yes, the dough can be made a day ahead and stored in the refrigerator. Bring it to room temperature slightly before baking.
Are butterscotch chips dairy-free?
Some brands of butterscotch chips contain dairy. Check the packaging for dairy-free options if needed.
Can I make the cookies smaller or larger?
Yes, adjust the size of the cookie dough balls to your preference. Be sure to adjust baking time accordingly.
Can I add spices like cinnamon or nutmeg?
Yes, adding ½ teaspoon of cinnamon or a pinch of nutmeg enhances the flavor of the cookies.
How do I know when the cookies are done?
The edges should be set and lightly golden, while the centers will still look soft. They’ll firm up as they cool.
What’s the best way to serve these cookies?
Serve them warm with a glass of milk, a scoop of vanilla ice cream, or alongside a cup of coffee or tea.
Conclusion
Butterscotch cookies are a delicious, crowd-pleasing treat that combines rich, buttery flavors with a chewy texture. Whether you’re baking them for a party or enjoying them as a snack, these cookies are sure to become a favorite in your recipe collection. Try them out and enjoy the sweet, nostalgic taste of butterscotch in every bite!
Print
Butterscotch Cookies
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: Approximately 1 hour
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and chewy butterscotch cookies are a classic treat, combining the rich flavors of brown sugar and butter with sweet butterscotch chips. They’re perfect for sharing or enjoying with a glass of milk
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 grams) butterscotch chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Butterscotch Chips: Gently stir in the butterscotch chips until evenly distributed throughout the dough.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading during baking.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and centers appear slightly undercooked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Both the cookie dough and baked cookies can be frozen for up to three months. For best results, freeze cookie dough portions on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
- Variations: Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor combination.