Butterscotch Chip Cookies - These melt in your mouth butterscotch cookies are soft, chewy, and packed full of rich butterscotch chip flavor!
Guys. I'm gonna go ahead and clear the air here and admit something.
I like butterscotch chip cookies better than chocolate chip!!
I don't know what it is - that buttery goodness stuffed inside a soft cookie gets me every time.
I can't keep my hands out of the cookie jar with these.
In fact, the kiddos and I ate these for breakfast today.
We aren't even sorry either.
These cookies are soft - but not so soft that they are "cakey"
They're soft in the middle and slightly crisp on the edges.
PACKED with butterscotch chips because you can really never have too many, right?
Sweet, chewy, butterscotch-ey goodness.
Bonus - these are a pretty simple cookie. They take about 10 minutes to prepare, they do need to chill for 30-45 minutes, then they only need about 10 minutes to bake.
Don't skip the chilling! It's important so your cookies stay nice and soft in the middle.
This is where I have to practice patience, which I am the absolute WORST at.
Luckily these cookies are worth the wait!
I love butterscotch so much I will be putting my butterscotch muffin recipe up for you soon - so keep your pretty peepers peeled for that!
If you're looking for other fun butterscotch cookies right now you have to check out my Salty Marshmallow Cookies! They're salty sweet perfection. Or, if you're a candy lover (who isn't?) I have you covered with these Peanut Butter Butterfinger Cookies!
Enjoy!
~Nichole
Ingredients
- 1 Cup Packed Brown Sugar
- ½ Cup Granulated Sugar
- 1 Cup Butter, Softened
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 2 ½ Cups All Purpose Flour, Spooned & Leveled
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 1 11 Ounce Bag Butterscotch Chips
Instructions
- In a large bowl using hand mixer or bowl of stand mixer, cream together the butter, both sugars, and vanilla extract for 2 minutes on medium speed until well mixed and fluffy. Add eggs and mix until well combined.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. With mixer running on low speed add the dry ingredients to the wet ingredients and beat until just incorporated. Fold in the butterscotch chips.
- Cover bowl with plastic wrap and refrigerate the dough for 30-45 minutes.
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
- Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 ½ inches apart. Bake cookies in preheated oven for 10-12 minutes, until slightly golden around the edges.
- Allow cookies to cool for 5 minutes before removing from pan.
I shared this recipe over at The Weekend Potluck!
Really fantastic! A huge hit - Thank you!
I've been in love with butterscotch cookies since I was a kid. They remind me of when my dad would take me to get freshly baked ones at a store in the local mall. I can still smell that smell. They are SO MUCH BETTER than choc chip! Like seriously! When my husband came home with a bag of butterscotch chips the other day, I thought I'd try my hand at making cookies. I have never baked anything that came out well or tasted good. Baking just isn't my thing. But I thought, what the heck, and gave this recipe a try. I thought I'd be wasting the bag of chips, but OH MY HEAVENS, the cookies came out fantastically perfect! Your recipe is wonderful and is now bookmarked. I can't wait to try out more of your recipes. It turns out that maybe I CAN bake! Thank you for the dose of nostalgia as I devour the best butterscotch cookies ever.
Love this Receipe ,this is my second time making it .My Boyfriend Loves it
When I made these cookies, some kids called me "The Gordon Ramsey of pastries"! Love it!
Followed the recipe exactly with 2 1/2 fluffed, spooned and leveled cups of flour but still seemed too much flour mixture once it was being incorporated into the the wet ingredients. I ended up "kneading" the dough until most of the dry was incorporated. Any idea what I should do next time? Thanks!
I never leave comments but had to this time. I made these cookies 3 or 4 times and my family demolished them every time! Then we decided they would b fabulous with half butterscotch and half white chips and have made them this way ever since. I've given them to extended family and friends and everyone raves about them. One friend even said it was the best food he's ever eaten! Ur recipe is genius and the white chips took it to a new level!
Did you use salted or unsalted butter?
Just made these today and they are wonderful! The only change I made was to substitute maple extract for the vanilla extract. Butterscotch maple cookies - wow!
Thank you so much and can't wait to bake the Peanut Butter Butterfinger cookies!
P.S. I've been wanting to use maple flavor in a cookie for a while and thought this was the perfect chance! Thanks again!
Hello!
I just made these and they turned out flat like discs. I’ve checked and made sure I used baking soda. I’ve always had success with your recipes before. Any ideas what I’ve done wrong?
Thanks! Jen
I’ve seen this happen if the butter is melted rather than softened, or when I overmix when creaming the sugar. It happens, but I bet they were still delicious!!
Hi Jen,
Try putting your dough in the fridge for 20 minutes before baking the cookies.
I love this recipe. Making them again today for Christmas Cookie Swap party! Sure to be a HIT?
I am so glad I found this recipe. Instead of doing 1/2 teaspoon of cinnamon, I decided to do 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. My family is going CRAZY over how delicious these taste! They have the perfect balance of soft, chewy, and crunchy. Out of all 9 cookies I made this year (chocolate chip, hot cocoa flavored, monster, snickerdoodle, sugar, espresso flavored, M&M, oatmeal raisin, and butterscotch), this was the fan favorite! I do recommend baking them for the time sugessted to get cookies that look like the picture. I experimented and left a batch of the cookies in for 14-15 minutes instead, and they came of a little more golden brown, and they had more of a crunch over softness. Either way you bake them, they are sure to come out tasty!
Hi Nicole! Can I use this recipe but substitute with chocolate chips instead? Thanks
Yes, absolutely 🙂
Love these so much I would like to make up the recipe ahead of time and freeze. Anyone done this and know how long to cook from frozen batter?