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
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!
Took me a little longer to cook than 10-12 minutes, but perfect recipe and delicious result!
My family loved the flavors of these. I used 2 tsp imitation vanilla + 1/2 tsp butter flavor + 1/2 rum extract. I didn’t chill the dough and used a portion scoop for uniformity. I baked them for 8-9 minutes. The recipe made about 80 cookies that were 2.5” diameter. Thanks for the delicious recipe!
Seriously one of the best cookies I’ve ever made. Great recipe!
What a great recipe. I used Maple Flavouring instead of Vanilla, used less butterscotch chips and added some pecans and walnuts. Ended up with over 3 dozen cookies that were a big hit for the family. Will be making these again. Thank you
I was genuinely surprised how delicious these were considering how easy they were to make! A definite crowd pleaser!! Will be making these again!
These cookies turned out amazing! I didn’t have any cinnamon and they turned out delightful. I’m sure cinnamon gives it an extra note, but you’ll have amazing cookies regardless. My family was inhaling them!
I absolutely love these cookies even my family loves them. i’m on in grade 7 and love baking, these were perfect and easy to make.
My husband loved the cookies thank you for the recipe.
These cookies are awesome they came out looking so pretty I added some Kraft baking caramels for got the cinnamon
My husband will enjoy these thanks for sharing this
Made these tonight but added in walnuts. Very good! Mine didn’t splat out/flatten like yours did in the photo, and I baked them longer to make sure they were done in the middle. I will use this recipe again!