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These soft butterscotch cookies with crispy edges and are perfectly chewy on the inside filled with rich, buttery butterscotch chips. This salty and sweet cookie will definitely be a favorite!
I love a good mix of salty and sweet in my baked goods. These butterscotch cookies are a heavenly combination of butter, brown sugar, and vanilla and the butterscotch chips have a rich, caramel-like taste.
These butterscotch chips cookies are definitely soft and chewy in the center with the perfectly crisp edges. If you love butterscotch flavor, you are going to love this easy butterscotch cookie recipe!
I have shared several different variations of butterscotch chip cookies in the past but never just a classic butterscotch chip cookie recipe. Here are some of my favorite cookie recipes with butterscotch chips…
Magic 7-Layer Butterscotch Chip Cookies with coconut, butterscotch, chocolate chips, and pecans.
Sea Salt Butterscotch Pretzel Cookies with crunchy pretzels, butterscotch, and sprinkled with sea salt flakes.
7-Layer Magic Bars with a graham cracker crust, sweetened flaked coconut, chocolate chips, butterscotch chips, nuts, all drizzled with sweetened condensed milk.
Scotcheroos Bars with chocolate, peanut butter, butterscotch, and Rice Krispies.
Ingredients:
This easy cookie recipe calls for ingredients you may already have in your pantry!
- Butter
- Brown Sugar
- Sugar
- Eggs
- Vanilla — I love using this Mexican Vanilla Extract in my baked goods.
- Flour
- Baking Soda
- Salt
- Butterscotch Chips — The most popular butterscotch morsels are made by Nestle and can be found at most grocery stores.
- Sea Salt Flakes — For an extra salty sweet flavor, I like to sprinkle with Maldon sea salt flakes after the cookies are done baking.
Can I add Chocolate Chips?
Absolutely! I would suggest adding semi-sweet chocolate chips to offset the sweetness of the butterscotch chips.
How to make Butterscotch Cookies:
This is such a quick and easy butterscotch cookie recipe and can be made start to finish in less than 20 minutes.
- Start by preheating your oven. Cream together softened butter, brown sugar, and sugar for about 4 minutes, or until light and fluffy. Creaming the butter and sugar together until light and fluffy is essential for achieving the perfect texture. This step incorporates air into the dough, resulting in a lighter, softer cookie.
- Add eggs and pure vanilla extract and mix for 1 minute longer, scraping the sides of the bowl halfway through mixing.
- Fold in flour, baking soda, and salt. Once you add the dry ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle with your dough.
- Fold in butterscotch chips, reserving about 1/4 cup to carefully place on the cookies once the cookies are removed from the oven.
- Scoop the cookie dough onto parchment paper-lined light-colored baking sheets. Bake your cookies until the edges are lightly golden brown. They may seem slightly underdone in the center, but they will continue to cook as they cool on the baking sheet.
- Let set up on a baking sheet for 3-4 minutes before transferring to a cooling rack.
Should I chill the cookie dough?
If you have time, for best results, chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and allows the flavors to meld together.
What mix-ins should I add?
Butterscotch chips bring a unique flavor profile to your cookies, with notes of caramel, vanilla, and butter. Here are some mix-in ideas:
- Toasted Pecans: The nutty flavor of pecans pairs beautifully with the rich sweetness of butterscotch.
- Sea Salt: A sprinkle of sea salt on top of each cookie before baking adds a delightful contrast to the sweetness.
- Dark Chocolate Chunks: The bittersweet flavor of dark chocolate complements the sweetness of butterscotch.
Popular Cookie Recipes:
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Butterscotch Chip Cookies
Ingredients
- 1 cup Butter (softened)
- 1 1/4 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 11-ounce pkg. Butterscotch Chips
- Sea Salt Flakes (optional)
Instructions
- Preheat oven to 385 degrees. In a large mixing bowl, cream together softened butter, brown sugar, and sugar for about 4 minutes, or until light and fluffy.
- Add eggs and pure vanilla extract and mix for 1 minute longer, scraping the sides of the bowl halfway through mixing.
- Fold in flour, baking soda, and salt. Once you add the dry ingredients, mix until just combined.
- Fold in butterscotch chips, reserving about 1/4 cup to carefully place on the cookies once the cookies are removed from the oven.
- Scoop the cookie dough onto parchment paper-lined light-colored baking sheets. Bake your cookies until the edges are lightly golden brown. They may seem slightly underdone in the center, but they will continue to cook as they cool on the baking sheet.
- Once you remove from the oven, carefully place the remaining 1/4 cup of butterscotch chips on each cookie. Sprinkle with sea salt flakes, if using. Let set up on a baking sheet for 3-4 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo yummy!!
I would like to add oats to this recipe. How much and what kind would you recommend?
These are soooooo good!!!! Perfectly soft with those crispy edges. Yum 🙂
Question before I make these. I know you said to chill dough for 30 minutes to prevent spreading, but typically I rarely chill dough for any of my cookies (but one recipe) & have no spreading. These look yummy, but rather flat. Is this how they typically turn out–flatter? Thanks.
Hi Linda! They are definitely a flatter cookie due to the amount of sugar vs flour ratio. The cookies in the photo were not chilled so that’s how they will turn out if you don’t chill the dough. If you want a slightly thicker cookie, you can chill for 30 minutes or up to 48 hours. For a slightly less sweet cookie and thicker cookie, you can reduce the brown sugar to 1 1/4 cups. Hope that helps!
Thank you! If I wanted a thicker cookie (my style), but like it somewhat sweeter, could I add more flour–say 3- 3 1/4 cups flour vs. the 2 3/4 cups & leave the butterscotch chips off the tops of the cookies? Thanks.
Hi Linda! If you want a thicker cookie, I would suggest following my Levain Bakery Two Chip Chocolate Chip Cookie Recipe and substituting the butterscotch chips for the chocolate chips. This will be a nice, bakery-style thick cookie with butterscotch. I hope that helps!
I don’t necessarily like “cake-like” thick cookies, but basically your normal cookies that don’t turn out real flat. I may try these & just do the refrigeration for maybe 30 min. to an hour.