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!
Husband loves butterscotch and chewy cookies, so these were a winner. They are VERY sweet – almost too sweet – so I added a pinch of fine sea salt to the tops before baking. The salt helped the flavors pop and cut some of the too-sugary taste. Will make again!
Great
They are Absolutely delicious.!!!
I upped the game by making them with brown butter to enhance the butterscotch flavour. My Lanta!!! Perfection.
Very, very good cookies. I don’t bake often so I look for simple recipes with good reviews and found this one. Wow, they are easy to make and the smell of them cooking has everyone asking when they will be ready. Even my husband, who claims not to be a sweets person, said you need to make these again.
Honestly, these are the best cookies I’ve ever made. I used to never be a fan of butterscotch but recently I’ve grown to love them, and this recipe solidified them as my favorite.
The base is phenomenal and would lend itself to any chip cookie. My only tip is to find higher quality butterscotch chocolate chips than I used (I used a nestle bag). I suggest Ghirardelli or even more of a professional kitchen-grade chip, because the difference in flavor is noticeable.
Making the cookies now – do you use dark brown sugar or light brown sugar? It makes a difference in how chewy the texture is. Thanks!
I use light brown but either is fine 🙂
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