Butterscotch Cookies are soft, chewy, and full of rich caramel like flavor, creating the perfect balance of sweetness and buttery texture.
This simple Cookie Recipe is similar to my classic Chocolate Chip Cookies, but I swapped the chocolate for butterscotch chips for a sweet caramely warmth.
Sabrina’s Butterscotch Cookie Recipe
Making these Butterscotch Cookies are a great substitute for standard chocolate chip. The buttery, sweet, and chewy cookies have quickly become a family favorite in our house. This treat also makes an excellent holiday dessert, although butterscotch isn’t necessarily a holiday flavor. It’s similar to caramel, but a bit warmer and of course with a buttery finish, and goes great with some hot apple cider. And speaking of holidays, you can freeze this dough ahead of time to make your Christmas cookie baking much easier. Check out my tips below to see how it is done.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened
- 1/2 cup sugar
- 3/4 cup brown sugar , packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Add the butter, sugar and brown sugar to a stand mixer on medium speed with the paddle attachment and cream until light and fluffy, about 3-4 minutes.
- Add in the eggs and vanilla extract until well combined.
- Sift together the flour, baking soda and salt and add it to the stand mixer on the lowest speed setting until just combined.
- Add in the butterscotch chips and stir until just mixed in.
- Cover and chill batter for 30 minutes.
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Using a two tablespoon sized cookie scoop add the cookie dough 2″ apart on your baking sheets.
- Bake for 12-14 minutes.
- Let cool 5 minutes before removing from baking sheet.
Nutrition
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Chef’s Tip
There’s a simple trick to make these cookies like they came from a bakery. When you add the chips to the dough, set a handful of the chips to the side. Then when you’ve made the dough into balls, you can add the extra butterscotch chips to the top. That way, when the cookies bake, there will be chips arranged on top instead of them all being obscured by the cookie.
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Can these be made ahead of time?
You can freeze this dough ahead of time. Prepare the dough as usual, then roll into balls. Place onto cookie sheets lined with parchment paper. Put the baking sheet flat in the freezer, and leave it for an hour or so. Once the balls are solid, you can transfer them to an airtight freezer container for long-term storage. When baking, arrange the dough balls back on a cookie sheet. Then bake for a few extra minutes so they can defrost and bake in the oven.
How to Store
- Serve: Let the cool for a few minutes after baking. Otherwise, they’ll be too soft and fall apart.
- Store: To keep fresh, put them in a ziplock bag or another airtight container to store at room temperature for 3-5 days.
- Freeze: You can also put cooled cookies in a freezer-safe container and freeze them for up to 6 months.
Variations
- Boozy Cookies: You can mix 1-2 teaspoons of butterscotch schnapps into the cookie dough.
- Butterscotch Chocolate Chip: Instead of a full cup of butterscotch chips, you can use ½ cup butterscotch chips and ½ cup of semisweet chocolate chips.
- Chocolate Butterscotch: You can add chocolate flavoring to the cookie dough. To make the chocolate flavor, replace ½ cup of the all-purpose flour with unsweetened cocoa powder.
- Butterscotch Oatmeal: Another delicious option is to add in rolled oats for a delicious oatmeal cookie recipe.
- Gluten-free: To make this recipe gluten-free, replace the regular flour with gluten-free baking flour.
- Crispy salt flakes: For a beautiful topping that will add a salty contrast, you can top each cookie with salt flakes.
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More Buttery Cookies without Chocolate Chips
