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These butterscotch cookies are soft, chewy, and full of butterscotch flavor. They’re the perfect treat for any occasion, but they’re especially great for a rainy day or a cozy night in.Made in one bowl, with only 7 ingredients, and no chilling of the cookie dough required so you can bake the cookies right away!
I’ve been making these butterscotch chip cookies for years, and they’re always a hit. The first time I made them, I was a little nervous because I’d never used butterscotch chips before. But I was so glad I took the risk! Now, it is one of my favorite cookie recipes! I’ve been hooked ever since.
I love making these cookies because they’re so easy to put together. The dough only takes a few minutes to mix, and then you can just pop the cookies in the oven and relax. In no time at all, you’ll have a batch of delicious cookies to enjoy.
I’ve also found that these butterscotch chocolate chip cookies are really versatile. You can serve them plain, or you can get creative and add your favorite toppings. I like to add a few chocolate chips or some chopped nuts. You can also try dipping the cookies in melted chocolate or caramel.
No matter how you serve them, I’m sure you’ll love these butterscotch chip cookies. They’re the perfect treat for any occasion!
See Also:
- Pucker up and enjoy one of these homemade lemon cookies with easy lemon glaze drizzled over them!
- Coconut macaroons are an easy gluten free chewy coconut cookie. Dip in chocolate for an easy chocolate treat!
- Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
- Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!
Why You Will Love These Butterscotch Cookies
- Can make now and freeze for later – I love making the butterscotch cookie dough and freezing the cookie dough balls for later. That way I can enjoy some cookies now, but don’t have to bake them all at once. And you can freeze any baked leftover cookies too!
- Ready to be baked in minutes – There’s no need to chill the butterscotch cookie dough. These cookies are ready to be baked in minutes.
- Only 7 simple ingredients. – You only need just seven basic ingredients to make butterscotch chip cookies!
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Ingredients Needed
- Butter– For this recipe, we are going to use salted butter if using unsalted butter, add a good pinch of salt.
- Dark Brown Sugar– Make sure to use dark brown sugar. For best butterscotch flavor, I recommend and used dark brown sugar. Light brown sugar will not yield as much butterscotch flavor. And granulated sugar will not work as well with this recipe and change the texture.
- Egg– Make sure the egg is at room-temperature.
- Vanilla -For flavor. I prefer to use pure vanilla extract, but imitation vanilla extract can also be used.
- Flour– Measure your flour correctly so your cookies are not overly cakey. You can also swap use a 1:1 gluten free flour.
- Baking Soda- Baking soda helps with the browning and spreading of the cookies, so they aren’t too cakey.
- Butterscotch Chips– For flavor and sweetness.
How to Make Butterscotch Cookies
Preheat Oven and Prepare Cookie Sheet.
Preheat the oven to 350oF (180oc). Line two cookie sheets with parchment paper and set aside.
Melt Butter with Dark Brown Sugar.
In a small saucepan, melt together the butter and dark brown sugar until smooth and creamy. Allow to cool all the way to room temperature.Transfer to a mixing bowl.
Add Egg and Vanilla.
With an electric mixer on medium speed, beat in egg and vanilla until smooth and combined.
Add in Dry Ingredients.
Add in flour and baking soda. Mix until well combined.
Add in Butterscotch Chips.
With a rubber spatula or wooden spoon, fold in butterscotch chips.
Scoop Dough onto Cookie Sheet.
Use a 2 tablespoon cookie scoop, scoop dough into balls and roll in your hands to form a smooth ball and place them about 2 inches apart on the cookie sheet.
Bake and Allow Cookies to Cool.
Bake for ten minutes then remove from oven and allow to cool on a wire rack.
Recipe Notes:
- Cool on a wire rack. You do not want to let your butterscotch cookies continue to sit on the baking sheet to cool. After five minutes be sure to transfer them to a wire rack to cool.
- Cookie scoops. These are also a great tool to use and make it much easier and make for even sized cookies that bake evenly.
- Easier Clean Up. Parchment paper or silicone baking sheet liners will help your butterscotch chip cookies come off the baking sheet much easier.
- Dark Brown Sugar. Butterscotch requires dark brown sugar for the right flavor. Light brown sugar can be used but will not yield quite the same intense butterscotch flavor. And do not swap with granulated sugar as this will change not only flavor but texture as well.
- Bake the cookies on the center rack – Make sure your cookie sheet is placed onto the center rack of your oven and set to 350oF. If the butterscotch chocolate chip cookies are baked on the top rack or lower rack of the oven, the tops or bottoms of the cookies may burn.
Recipe Variations
- Gluten free – Make a gluten free butterscotch cookie by using 1:1 gluten free flour.
- Different Chips. You can also use a combination of butterscotch and chocolate chips. You could also try peanut butter chips for a different flavor! Or even white chocolate chips.
Recipe FAQs
How should these Butterscotch cookies be stored?
These butterscotch cookies will stay fresh in an airtight container for up to 7 days.
Can these butterscotch cookies be frozen?
Yes, you can freeze these baked butterscotch chip cookies in an air tight container for up to 2 months. You can also freeze unbaked cookies. Scoop the butterscotch cookies onto a parchment lined baking sheet and freeze solid, about 1 hour, and then transfer to a plastic freezer bag. When ready to bake, transfer to a cookie sheet and bake. There’s no need to thaw. Add on a few additional minutes of baking time.
Can I make these cookies ahead of time?
Yes, you can make the dough up to 72 hours ahead of time. Simply cover in a large bowl and put in the fridge overnight. Let the dough soften for several minutes before scooping.
More Recipes to Try
- Butterscotch Bread
- Oatmeal Butterscotch Cookie Recipe
- Seven Layer Bars
- Oreo Cheesecake Cookies
Butterscotch Cookies
These butterscotch cookies are soft, chewy, and full of butterscotch flavor. They're the perfect treat for any occasion, but they're especially great for a rainy day or a cozy night in.The cookie dough doesn't need to be chilled so you can bake the cookies right away!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 16 cookies
Calories: 196kcal
Author: Heather Perine
Ingredients
- ½ cup (1 stick, 113 g) salted butter see note
- 1 cup (213 g) packed dark brown sugar see note
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- ¾ cup (130 g) butterscotch chips
Instructions
Preheat the oven to 350°F (180°c). Line two cookie sheets with parchment paper and set aside.
In a small saucepan, melt together the butter and dark brown sugar until smooth and creamy. Allow to cool all the way to room temperature. Transfer to a mixing bowl.
With an electric mixer on medium speed, beat in egg and vanilla until smooth and combined about 2 minutes.
Add in flour and baking soda. Mix until well combined. Do not overmix.
With a rubber spatula or wooden spoon, fold in butterscotch chips.
Use a 2 tablespoon cookie scoop, scoop dough into balls and roll in your hands to form a smooth ball and place them about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until edges are golden brown and middles are set and puffy then remove from oven and allow to cool.
Notes
- Storage: Store in an airtight container on the counter for 5-7 days. Freeze for up to 2 months, allow to thaw in the refrigerator for a day before eating.
- Dark brown sugar: Is best for ultimate butterscotch flavor but light brown sugar can be used. Do not use granulated sugar as this will not only change flavor but texture.
- Butter: If using unsalted butter add a pinch of salt.
Nutrition
Calories: 196kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 153mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 200IU | Calcium: 17mg | Iron: 1mg
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