Butterscotch Cookies
Posted Sep 16, 2024, Updated Dec 08, 2024
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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.
There is just something about butterscotch that is irresistible, especially when it’s used to make butterscotch cookies (also try our delicious scotcheroos and oatmeal scotchies).
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)!
Butterscotch Cookies: Ingredients & Substitutions
- 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!
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.
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.
Then, add the egg and vanilla and beat until combined.
Then, add the dry ingredients and beat until combined.
Stir the butterscotch chips into the dough on low speed until evenly distributed.
Next, use a 1 ½ tablespoon cookie scoop to measure out portions of dough and roll them into balls.
Place them evenly spaced on a baking sheet. Repeat until all the dough is used.
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.
After 5-10 minutes, transfer the butterscotch cookies to a wire rack to cool completely.
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.
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.
Butterscotch Cookies Recipe FAQS
Yes, you can double the recipe to make 32 cookies.
No, they do not contain chocolate or cocoa butter.
Yes, they are the same just different brands call them different things!
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Butterscotch Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup butterscotch chips
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
- 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.
- 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.
- To thaw: let the cookies sit at room temperature until thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey! How can I replace egg?
You can use a store-bought egg replacer. Or use 3 Tablespoons heavy cream for 1 egg.