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
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Cup Butter, Softened
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups All Purpose Flour, Spooned & Leveled
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1 11 Ounce Bag Butterscotch Chips
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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.
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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.
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Cover bowl with plastic wrap and refrigerate the dough for 30-45 minutes.
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Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
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Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart. Bake cookies in preheated oven for 10-12 minutes, until slightly golden around the edges.
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Allow cookies to cool for 5 minutes before removing from pan.
I shared this recipe over at The Weekend Potluck!
Butterscotch Cookies: The best ever recipe for butterscotch chip cookies! These cookies are chewy and soft, while being just slightly crispy around the edges. A simple butterscotch cookie that’s easy to make and a perfect sweet treat for kids, and the whole family!
Butterscotch is one of my favorite flavors. These cookies look like a worthy and perfect use of it! <3 Bookmarked, yo!
Right?! I adore butterscotch! Thank you 🙂
Butterscotch is one of my all time faves, and I love that these cookies embrace all of the butterscotchy goodness there is. Gotta try these!
The best cookies! butterscotch perfection
Wow! I made these tonight and knew I was in trouble when I tasted the dough. I had to refrain from eating it before I got the cookies baked. But then I ate 4 cookies when they were done. The hint of cinnamon is just perfect in this recipe. Yum is all I can say.
Absolutely LOVE butterscotch! I’m wondering how these would taste as an ice cream sandwich with some french vanilla ice cream in between? Only one way to find out!! 😉
Angel, that sounds amazing! Definitely worth a try as an ice cream sandwich once the weather gets warm here again! 🙂
You have inspired me, and let me tell you…. It’s amazing. Life altering. Do it. Try it. Never go back to any other type of ice cream sandwich.
Hey, I was just wondering how one can best store these treats and how long they last?
Hi, Camilla! I typically just store these in a large zip top bag, or an air tight plastic container. As a general rule, homemade cookies will be best if eaten within 2-3 days.
Even when putting then in an airtight container, I always add a slice of bread. The bread gets very hard but your cookies will stay soft.
Perfectly true!
You are my new BFF! 😉
Made these and they came out yummy I even added some oatmeal to make them just a little bit better
I’m not a baker type guy but I love this recipe even though I tweaked it up a little to my taste
I’ve made these with Rum extract instead of vanilla. Scrumptious!
Hi! These butterscotch cookies look so delicious! I wS wondering do you use salted butter or unsalted butter? Thank you
I use salted, either is fine 🙂