Butterscotch Chip Cookies – These melt in your mouth butterscotch cookies are soft, chewy, and packed full of rich butterscotch chip flavor!
Guys. Â 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. Â 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! Â 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
Butterscotch Chip Cookies
Ingredients
- 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
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 1/2 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!
I have always loved butterscotch, and anything to do with it. Finding this recipe had been a wonderful thing. I actually do half the butterscotch chips and the other half white chocolate chips. They come out so mouth watering and simply irresistible. Thank you for the find.
I made this for my friends as a surprise treat and they LOVED them. They keep asking when I’m going to make them again. It’s an amazing recipe.
These came out perfectly! I did make a few changes: I used vegan, salted butter so I halved the salt in the recipe, and I used half the cinnamon. They’re soft and chewy enough that they’re delicious on their own, but they also dunk nicely in some coconut beverage. Great with whipped cream on top too. Mmm.
Wowsers these are AMAZING! I stumbled on this recipe tonight looking for butterscotch cookies without oatmeal. These are dense and chewy and crispy and absolute perfection!
If you sprinkle some flakey sea salt on these, they’re even more delicious!
I didn’t realize that I was a fan of butterScotch untill I tried these cookies I made them for my husband to work he ate half of them on the way now his coworkers beg me to make them they are delicious and the perfect texture the only part for me that I struggle with is the chilling part lol I am not that patient!
I love the cookie’s thank you so much I’ve been looking for them a long time
These came out just as described! I wouldn’t change a thing. The amount of cinnamon is not overpowering at all, just enough to compliment the butterscotch. Looking forward to trying more of your recipes!
Try w a 1/2tsp each of Almond extract & Rum extract; these two, combined with 1 tsp of Vanilla extract, are AMAZING!!!! #RUMANDBUTTERSCOTCH CAN’T GO WRONG!!!
I love these cookies
These cookies were delicious! I baked them today and they are by far my favorite cookies. I will definitely be making them again!