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Butterscotch Cookies (Soft and Chewy Recipe)

While not as popular as the classic chocolate chip cookies, these butterscotch cookies deserve equal love and attention.

Crisp around the edges, soft and chewy in the middle, and sweet and salty in every bite – they’re a “batch” made in heaven.

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If you’re looking to amp up your cookie gaming, this recipe is a must-try. You guys, these cookies are so soft and chewy, it’s ridiculous!

If you love the sweet and salty flavor profile, you’ll surely enjoy these delights.

Soft and Chewy Butterscotch Cookies

Add more excitement to your usual cookies – butterscotch is all you need. Let’s do this!

Butterscotch Cookies

If I’m being honest, I prefer butterscotch cookies over chocolate chip. There’s just something about the sweet and salty flavor profile that’s so outrageously addictive!

Butterscotch chips give these cookies their unique flavor – sweet, salty, buttery, and caramel-like. If this doesn’t make your taste buds happy, I don’t know what will.

The texture is extraordinary, to boot. They’re crisp yet soft, chewy and ooey-gooey, and absolutely phenomenal.

Butterscotch Cookies Ingredients: Flour, Baking Soda, Vanilla, Eggs and Butterscotch Chips

What Are Butterscotch Cookies Made Of?

  • All-Purpose Flour – The base that gives the cookies their structure.
  • Baking Soda – The leavening agent that ensures the cookies rise. Be sure your baking soda is still potent – expired baking soda will not be effective.

To test it, combine a teaspoon of baking soda with a splash of vinegar, lemon juice, or any acidic liquid. It should foam up right upon contact. If you don’t get a reaction, it’s time to throw it out.

  • Salt – It balances out the sweetness of the sugars.
  • Butter – Use real butter instead of margarine. Nothing beats the richness and flavor of real butter.

Use softened, room temperature butter. Melted butter will make your cookies overspread. If you forget to take out the butter from the fridge, just microwave it in 10-second increments until softened.

  • Granulated Sugar and Brown Sugar – This recipe calls for both granulated and brown sugar to create the perfect cookie texture. Brown sugar contains molasses, which makes the cookies super soft and chewy, with a mild caramel-like flavor. 

However, because brown sugar is too sweet, you’ll need to split the amount of sugar needed with regular granulated sugar to balance out the flavor.

  • Vanilla – The magic flavor enhancer.
  • Eggs – For binding the ingredients together. Use room-temperature eggs so they meld easily with the ingredients. 
  • Butterscotch Chips – These are butterscotch chips cookies, after all!
Butterscotch Cookies in a Baking Sheet

How to Make Butterscotch Cookies 

Preheat the oven to 375 degrees Fahrenheit. 

There’s no need to grease your cookie sheet for these cookies, as this will cause them to overspread. Just line them with parchment paper and you’re set.

If you have a silicone mat, better – it ensures even cooking and prevents the bottoms from over-browning.

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Sift the dry ingredients: Namely, the flour, baking soda, and salt. This will create a smooth dough, which translates into light and airy cookies.

Cream the butter and sugars: In a separate bowl, beat together the softened butter and sugars at medium speed for 4 to 8 minutes, or until light and fluffy. Called  “creaming,” this process is carried out to make light and airy baked goods.

Incorporate the eggs and vanilla. Add the eggs one by one, beating well after each addition. Mix in the vanilla.

Combine the dry and wet ingredients. Gradually pour the flour mixture into the wet mixture and mix with a rubber spatula just until combined. Stop as soon as you no longer see streaks of flour.

Do not overmix the dough to prevent dry cookies.

Add the butterscotch. If you have other mix-ins you’d like to add, now’s the time. 

Carefully mix them into the batter with a rubber spatula. This process is called folding and is used to prevent overmixing the dough.

Lick the spoon – this is the best part!

Chill the dough. I’m not a fan of waiting, so my recipe doesn’t require chilling the dough. However, it does enhance the flavor of the cookies and prevents overspreading. 

If you can, chill the dough for at least 30 minutes. You can also speed it up by freezing the dough for 20 minutes.

Drop the dough onto the cookie sheet. A cookie or ice cream scoop is the most ideal to make even sizes. 

Don’t shape the dough with your hands. This will make the dough warm, which will cause overspreading.

Leave room for spreading. Give the cookies at least 2 inches of space in between. 

Bake the cookies. The cookies will bake in 8 to 10 minutes, and not a minute later. The longer you bake the cookies, the harder they’ll get.  

They should be lightly golden around the edges, but still super soft in the middle.

Cool the cookies: don’t take them out of the sheets just yet. Give them 10 minutes to firm up and set.

Serve them with a glass of warm milk and enjoy!

Butterscotch Cookies with Butterscotch Chips

Tips for Making The Best Cookies 

  • Many cake and cookie recipes call for “creaming the butter and sugar,” but do you know what it is and how to do it? 

Creaming is the process of beating together two ingredients – which, in baking, is most frequently butter and sugar – until they create a smooth and fluffy mixture. Creaming incorporates air into the mixture, which makes the dough or batter rise into a light baked good.

Creaming will take somewhere between 3 to 8 minutes, depending on how powerful your electric mixer is. Be sure to scrape the sides of the bowl with a rubber spatula occasionally so that every bit of butter and sugar is well incorporated.

  • If you want soft and light cookies, be careful when measuring the flour. Don’t just scoop the flour with a measuring cup! This will give you more flour than the recipe needs, which will then lead to dense cookies.

The best way to measure the flour is through a kitchen scale. For this recipe, you’ll need 2 1/4 cups of all-purpose flour, which is 306 grams.

If you don’t have a kitchen scale, measure it using the spoon and level method. Transfer the flour to the measuring cup using a spoon, and level it flat with the back of a knife or an offset spatula.

  • Do not overmix the batter, or your cookies will be tough and dry. I like to use a rubber spatula when combining the dry and wet ingredients so I don’t overwork the dough.
  • I hate waiting as much as anyone, but a chilled dough does make better-tasting cookies. This is also especially ideal if your dough turns out wet and sticky. Thirty minutes is okay, 2 hours is better, but overnight is the most ideal.
  • If your dough is too wet but you can’t wait any longer, pop it in the freezer for 20 minutes.

Do not overbake the cookies. They should be slightly golden around the edges and still super soft in the middle. Don’t worry, they’ll firm up while they rest on the pan. That’s what the 10 minutes of cooling are for.

  • Use the same cookie dough to make other cookie variations. A little switch-up in the extract and mix-ins can make a huge difference! Here are some ideas:
    • Almond extract gives the cookies a hint of nuttiness.
    • Chocolate chips or chunks – you can’t beat the classic!
    • Stuff the dough with a marshmallow for an ooey-gooey center.
    • Sprinkle baked cookies with a bit of flaked salt for an extra sweet-n-salty flavor.
Butterscotch Cookies with Butterscotch Chips and Salt

Can You Freeze Butterscotch Cookies? 

Butterscotch cookies freeze beautifully. You can freeze either baked cookies or raw dough, and they’ll keep well for up to 3 months.

How to Freeze Baked Cookies:

1. Let the cookies cool completely. Place them on a baking sheet and freeze for 2 to 3 hours, or until rock solid.

2. Transfer the cookies into a freezer-safe bag, placing a piece of parchment paper in between to prevent sticking. Squeeze out as much excess air as you can before sealing, and label the bag accordingly.

3. Allow the cookies to thaw at room temperature and warm them in the microwave for 10 to 15 seconds.

1. Drop spoonfuls of dough onto a cookie sheet and freeze for 2 to 3 hours, or until rock solid. 

2. Transfer the cookies into a freezer-safe bag, placing a piece of parchment paper in between to prevent sticking. Squeeze out as much excess air as you can before sealing, and label the bag accordingly.

3. Bake the cookies straight from the freezer, adding 1 to 2 minutes to the original baking time.

How to Store Butterscotch Cookies

Simply place them in an air-tight container or a cookie jar and leave them at room temperature for 1 to 2 weeks.

Note: be sure to cool them completely before storing them.

Butterscotch Cookies (Soft and Chewy Recipe)

Servings

60

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

97

kcal

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup brown sugar

  • 1 teaspoon vanilla

  • 2 large eggs, room temperature

  • 2 cups butterscotch chips

Directions

  • Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • In a bowl, sift together flour, salt, and baking soda. Set aside.
  • In a separate bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 5 to 7 minutes.
  • Add the vanilla and the eggs, one at a time, beating after each addition.
  • Gradually add the flour mixture, mixing gently until well-combined. Mix in butterscotch chips.
  • Drop tablespoons of batter onto the lined cookie sheet, leaving 2 inches of space in between.
  • Bake for 8 to 10 minutes. Let the cookies cool on the sheet for 10 minutes to set. Serve warm and enjoy!
Butterscotch Cookies

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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