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!
Quick question. I have a tablespoon dough scoop. Do I need to roll into a ball or just place them on the sheet from the scoop?
I added some candied pecans and 3/4 of a bag of butterscotch chips and a few semi-sweet chocolate chips…really good
Just made these and oh my God to die for
Delicious!! 10 minute cook tie was perfect for my iven
I just made these with my 9 year old daughter and they are so great! Her, her twin brother and their little sister can’t stop eating them, even though I keep asking them to save some for me and my husband. Can’t wait to make them again!
I have made this recipe every 6 months for the last 3 years for my husbands co workers they ask for it
A few differences:
We used salted butter
About half teaspoon of vanilla extract, other half teaspoon of almond extract
Did not put in teaspoon of salt
Added a bit more cinnamon
Sprinkled each cookie with a little pink Himalayan salt
Awesome recipe! I will be using again!
I DID MAKE THIS COOKIE BUT REPLACED EGG WITH POWDERED FLAX SEEDS AND IT CAME OUT VERY WELL
THEY WERE SOFT AND CHEWY.EXCELLENT RECIPE
Amazinggg!!! Thank you for posting this
These cookies are truly amazing! Hands down some of the best cookies I have ever had. Thank you!