You have to try this old fashioned Butterscotch Cookies Recipe. Each bite is soft and chewy for the best cookie. The entire recipe is so simple and easy.
We have the best butterscotch cookies recipe and they are easy to make. The entire recipe can be made in 30 minutes and everyone loves them too. Every single bite is packed with lots of butterscotch. It is heaven in a cookie.
I have always loved butterscotch and it is amazing in this easy cookie recipe. Don’t tell anyone but I might even like these cookies better than chocolate chips cookies. If you love this recipe, you will love these Butterscotch Chocolate Chip Cookies and Butterscotch Cupcakes.
What's in this post: Butterscotch Cookies Recipe
Why We Love This Recipe
We love making homemade cookies because of how crispy the outside edges cook and soft center. If you are a baker, you probably already have the majority of these ingredients.
The ingredients combine easily with very little prep work and they are perfect for any occasion.
Ingredients
- Butter
- White Sugar and Brown Sugar
- Vanilla Extract
- Large Eggs
- All Purpose Flour
- Baking Soda
- Sea Salt
- Butterscotch Chips
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Chocolate Chips – Feel free to add in milk chocolate chips or white chocolate chips for added flavor.
- Nuts – A great addition to this recipe is walnuts, pecans or slice almonds.
- Spices – For added flavor add in a teaspoon of cinnamon.
Step by Step Instructions
- Step 1 – First, preheat the oven to 350 degrees F.
- Step 2 – Next, cream together the butter with both of the sugars and vanilla extract in a large bowl. I use a hand held mixer or stand up mixer. Blend until thoroughly combined on medium speed.
Step 3 – Then add in the eggs one at a time blending between each one to make sure that they are thoroughly combined. Then stir in by hand the flour, baking soda and salt. Be careful not to over mix.
Step 4 – Now gently fold in the butterscotch chips.
Step 5 – Drop the dough onto cookie sheets in approximately 1 tablespoon and ensure that they are approximately 2 inches apart.
Step 6 – Bake for 8-10 minutes until the cookies are slightly golden brown.
- Step 7 – Remove them from the oven. Let the cookies to cool on the cookie sheets for approximately 5 minutes. Then transfer them to a wire rack to cool completely. These are best served with a glass of milk.
Expert Tips
- Use a Mixer. – You will need a stand mixer or a hand-held mixer to make these cookies. Either of these will work for this recipe.
- Wait to Move the Cookies. – Let the cookies cool on the baking sheet for a few minutes before transferring them to cooling racks to cool completely. This will help to cookies settle and prevent them from breaking.
- Use a Cookie Scoop. – I highly recommend using a cookie scoop. It saves time and makes sure that the cookies cook evenly.
- Do not over mix. – Make sure you do not over mix when adding the dry ingredients into the wet ingredients. I usually mix these by hand. Over mixing the dough will cause the cookies to be flat when baking.
- Use parchment paper or silicone baking sheet liners. – I love using either of these for easier clean up. Plus they both help the cookies to not get too brown on the bottom.
- Room Temperature Ingredients – Softened butter at room temperature. If your butter is too soft (almost melted) then I recommend chilling the dough for 30 minutes before baking.
How to Store
Make sure that the cookies have cooled completely. Then store them in an air tight container at room temperature for up to 5-7 days. Place a piece of white bread in the container with the cookies to keep the cookies soft.
How to Freeze
You can freeze the dough and enjoy homemade cookies anytime you want. You can find lots of tips on how to freeze cookies for baking.
Roll the cookies into balls, put them on a cookie sheet and place them in the freezer.
You want to make sure the cookies are not touching. Let the cookie dough balls freeze for about an hour and then place the cookie dough in a freezer bag.
Another option is to bake the cookies and then freeze them. Use a freezer container and parchment paper in between each layer to keep the appearance of the cookies intact.
The cookies should keep up to 3 months in the freezer.
More Cookie Recipes
- M&M Cookies
- Coffee Cookies
- Soft Sugar Cookie Recipe
- Red Velvet Cookies Recipe
- Peanut Butter Kiss Cookies Recipe
- Amazing Chocolate Brownie Cookies Recipe
- Butter Cookies Recipe
We love to hear from you. If you make this butterscotch chip cookies recipe, please leave us a comment or a star review.
Butterscotch Cookies
Ingredients
- 1 cup Butter Softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Tablespoon Vanilla Extract
- 2 eggs
- 2 1/4 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Butterscotch Chips
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F,
- Blend the butter with both of the sugars and vanilla extract with a hand held mixer or stand up mixer. Blend until throughly combined.
- Add in the eggs one at a time blending between each one to make sure that they are thoroughly combined.
- Then stir in by hand the flour, baking soda and salt. Do not over mix.
- Then gently fold in the butterscotch chips.
- Drop the dough onto cookie sheets in approximately 1 tablespoon and ensure that they are approximately 2 inches apart.
- Bake for 8-10 minutes.
- Remove them from the oven, allow the cookies to cool on the cookie sheets for approximately 5 minutes and then transfer them to wire racks to cool completely. Enjoy!
Recipe Video
Sooo good! Best homemade cookie recipe I’ve ever made or eaten.
Thank you so much! I’m so glad that you enjoy it!
Since I don’t like to bite into butterscotch; too sweet…..I would melt 1/4 C. chips in with the butter. Add 3/4 C. pecans and I would have the perfect cookie. Yum!
That sounds like a wonderful idea Sally. Let me know how they turn out!