Butterscotch Cookies

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These Butterscotch Cookies have chewy edges and soft centers. They’re easy to make (no chilling), and loaded with butterscotch chips.

4 Butterscotch Cookies

There is just something about butterscotch that is irresistible, especially when it’s used to make butterscotch cookies (or scotcheroos of course).

This butterscotch cookie recipe is nostalgia at it’s finest. A buttery, sweet cookie dough is loaded with butterscotch chips and flavored with vanilla. With their crisp edges and chewy centers, every bite is pure bliss!

Make them and they will be sure to disappear from your cookie trays (as will all of our cookie recipes)!

2 Butterscotch Cookies, one with a bite taken out of it

Butterscotch Cookies: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Butterscotch Cookies recipe
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  for a stronger molasses taste, use dark brown sugar.
  • Vanilla extract. you can replace up to ½ teaspoon of the vanilla extract with butterscotch extract (if you have it on hand) for a more pronounced butterscotch flavor.
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Butterscotch Chips. as the namesake of this recipe, I don’t recommend omitting or substituting the butterscotch chips. It’s nearly impossible to find them without food dyes or artificial flavors, but if that’s important to you, I did find these Lilly’s Butterscotch Chips and really like them. Also – try toffee cookies and caramel cookies!
a hand holding a Butterscotch Cookie with a bite taken out of it

How to Make Butterscotch Cookies

These butterscotch cookies are easy to make, and do not require any chilling. Don’t forget to watch the video for additional help.

Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.

combining dry ingredients to make Butterscotch Cookies

Next, beat the butter, white sugar and brown sugar together either in a standing mixer or in a large bowl with a handheld mixer, on medium-high for 1 minute.

two photos showing how to make Butterscotch Cookies - beating butter and sugars together

Then, add the egg and vanilla and beat until combined.

two photos showing how to make Butterscotch Cookies - adding egg and vanilla

Then, add the dry ingredients and beat until combined.

two photos showing how to make Butterscotch Cookies - combining wet and dry ingredients

Stir the butterscotch chips into the dough on low speed until evenly distributed.

two photos showing how to make Butterscotch Cookies - stirring in butterscotch chips

Next, use a 1 ½ tablespoon cookie scoop to measure out portions of dough and roll them into balls.

two photos showing how to make Butterscotch Cookies - portioning and rolling out dough

Place them evenly spaced on a baking sheet. Repeat until all the dough is used.

two photos showing butterscotch cookie dough on a baking sheet before baking

Then, bake the butterscotch cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes.

two photos showing butterscotch cookies on a baknig sheet after baking

After 5-10 minutes, transfer the butterscotch cookies to a wire rack to cool completely.

12 Butterscotch Cookies on a wire cooling rack

Serve

Serve this butterscotch cookie recipe slightly warm or room temperature. They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

5 Butterscotch Cookies on a wire cooling rack

Store

Once cooled, store butterscotch cookies in an airtight container at room temperature for 3-5 days.

7 Butterscotch Cookies

Freeze

You can freeze these cookies two ways: 

  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container and freeze for up to 2 months.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked butterscotch cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit at room temperature until thawed.
a Butterscotch Cookie with a bite taken out of it

Butterscotch Cookies Recipe FAQS

Can I double this recipe?

Yes, you can double the recipe to make 32 cookies.

Do butterscotch chips contain chocolate?

No, they do not contain chocolate or cocoa butter.

Are butterscotch morsels the same as butterscotch chips?

Yes, they are the same just different brands call them different things!

6 Butterscotch Cookies

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Butterscotch Cookies

Laura
These Butterscotch Cookies have chewy edges and soft centers. They’re easy to make (no chilling), and loaded with butterscotch chips.
No ratings yet
Course cookies, Dessert
Cuisine American
Servings 16 Cookies
Calories 190
Prep Time10 minutes
Cook Time10 minutes
Cooling10 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
  • Add egg and vanilla and beat until combined.
  • Then, add the dry ingredients and beat until combined.
  • Beat the butterscotch chips into the dough on low speed until evenly distributed.
  • Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
  • Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
  • Remove from oven and let cool on the baking sheet for 5-10 minutes.
  • Transfer cookies to a wire rack to cool completely.
  • Enjoy!

Video

Notes

Ingredient Substitution Notes
  • Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  for a stronger molasses taste, use dark brown sugar.
  • Vanilla extract. you can replace up to ½ teaspoon of the vanilla extract with butterscotch extract (if you have it on hand) for a more pronounced butterscotch flavor.
  • All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
Store
Once cooled, store butterscotch cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these cookies two ways: 
Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container and freeze for up to 2 months.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
Freeze baked cookies. To freeze baked butterscotch cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 164mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 203IU | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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