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Satisfy your sweet cravings with these classic Butterscotch Cookies. Soft and chewy and packed with sweet butterscotch chips, these golden treats are easy to whip up, making them ideal for any occasion.
Cookies are a staple food at our house and there is always some in the cookie jar! Try some more favorites like these, these yummy , or these classic .
Easy Butterscotch Cookie Recipe
are so delicious and these classic butterscotch cookies are a mix of buttery yumminess and sweet butterscotch chips. They have a crispy outside and a soft, chewy inside that makes every bite super tasty. Not only are they delicious, but they are super easy to make!
They take less than 30 minutes from start to finish, and the batch makes about 24 cookies. Switch them up by using additional chocolate chips or candy (we love adding in milk chocolate chips and M&M’s) to make them perfect for any occasion.
Ingredients in Butterscotch Cookies
These cookies use classic ingredients that you probably already have in your pantry! Check out the recipe card that’s at the bottom of the post for all of the exact measurements.
- Unsalted Butter: Butter provides richness and a buttery flavor.
- Brown Sugar: Brown sugar adds a warm caramel undertone, enhancing sweetness and creating a chewy texture in the cookies.
- Granulated Sugar: The sugar sweetens up the dough.
- Large Eggs: The eggs bind all of the ingredients together.
- Vanilla Extract: Adding a splash of vanilla flavor is always a good idea!
- Flour: I used all-purpose flour in these cookies.
- Baking Soda and Baking Powder: These help the cookies rise and make them light and soft.
- Salt: This enhances all of the flavors in the recipe.
- Butterscotch Chips: Butterscotch chips bring a burst of sweet and buttery flavor.
How to Make Butterscotch Cookies
Quick and easy is the name of the game for these cookies. But don’t let that fool you, they are extra delicious!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Cream the butter and sugar: Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together in a large bowl until pale and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until combined.
- Add dry ingredients: Add the flour, baking soda, baking powder, and salt and beat until combined. Fold in the butterscotch chips by hand.
- Scoop onto a baking sheet: Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake: Bake for 8-10 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.
- Cool: Let the cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to finish cooling.
Tips and Tricks for Butterscotch Cookies
Here are some tips and tricks to make your butterscotch cookies turn out perfectly every time!
- Butter: This recipe is written with unsalted butter in mind, but if you prefer salted butter, then I recommend cutting the salt measurement to 1/2 teaspoon.
- Room temperature ingredients: A couple of hours before you begin baking, place the butter and eggs on the counter so they can come to room temperature. This allows the ingredients to mix more easily and evenly.
- Use good quality butterscotch: The higher the quality of butterscotch, the smoother and creamier the texture and flavor will be. Sometimes, the cheaper chips leave a waxy film in your mouth.
You can freeze the butterscotch cookies and cookie dough if you want and then just easily cook them up whenever you are ready!
- To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough after mixing it, place it in an and freeze for up to a year. To save time, roll or scoop the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
- To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you may refrigerate the dough. Store it in an airtight container, and it will last 3 to 4 days.
- Storing Leftovers: Store leftover cookies in an airtight container at room temperature for up to 7 days. They may also be frozen! They will keep them in the freezer for up to 3 months. Set them out at room temperature for 1-2 hours until completely thawed.
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Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together in a large bowl until pale and fluffy, about 3-4 minutes.
Add the eggs and vanilla and beat until combined.
Add the flour, baking soda, baking powder, and salt and beat until combined. Fold in the butterscotch chips by hand.
Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 8-10 minutes, until the edges turn a light golden brown. The centers will look under-baked but the cookies will continue to cook as they cool on the baking sheet.
Let the cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to finish cooling.
Calories: 254kcalCarbohydrates: 42gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 207mgPotassium: 39mgFiber: 0.5gSugar: 27gVitamin A: 270IUCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.