Butterscotch Cookies

5 from 1 vote

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

Prep Time10

Cook Time10

Cooling10

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $8

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

US Customary - Metric

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