Butterscotch Cookies

Soft And Chewy Butterscotch Cookies are simply delicious. If you love butterscotch, you WILL want to make these over and over again!!

Sometimes I just crave a good butterscotch treat like No Bake Butterscotch Cookies, Butterscotch Caramel Bars, and Butterscotch Graham Pies. However, you can’t go wrong with my favorite butterscotch cookies. They are crispy on the outside and chewy in the center, a must-make!

Butterscotch Cookies stacked on a white plate

Butterscotch Chip Cookies

You don’t need a special occasion to make these incredible butterscotch chip cookies. Bake them any time you want! They are chewy on the inside and a little crispy on the outside- the PERFECT cookie texture. The butterscotch chips are a fun alternative to chocolate chips. If you’ve never tried making cookies with butterscotch chips, I HIGHLY recommend it. My entire family loves making and eating these- they are pretty addicting!

These cookies are seriously so chewy and delicious. Make sure you have a big glass of milk to go with it. It takes less than 20 minutes to make a whole batch of these yummy treats. How simple is that??

This is a pretty standard cookie recipe. These cookies are no-fuss and no-fail! You can mix up your ingredients by hand or using your stand mixer. I like using my stand mixer because it gets cookies into my tummy faster ????. I like my cookies soft in the middle so they stay chewy and not too crunchy. How do you like yours – chewy or crunchy?

cookie dough spooned onto a cookie sheet

How to Make Butterscotch Cookies

PREP. Preheat oven to 350 degrees.

DRY INGREDIENTS. Take a small bowl and mix together the flour, salt, and baking soda. Set that aside while you cream together your butter and sugars in your stand mixer.

WET INGREDIENTS. Add the two eggs one at a time until its all mixed together nicely. Don’t forget to add the vanilla! Grab your flour mixture and slowly add that to your wet ingredients.

CHIPS. Pour in two cups of butterscotch chips and mix them together with a spoon/spatula.

BAKE. Scoop onto an ungreased cookie sheet and bake at 350 for 8-10 minutes.

 

Tips, Variations + Storing Info

Sometimes I use a cookie scoop, and sometimes I just use two spoons. Or my hands. Whatever you use, scoop your cookie dough into balls onto an un-greased cookie sheet.

For thicker/puffier cookies there are a few things that you can do. 

  • add 1 tsp of baking powder 
  • add up to ¼ c of flour
  • Replace ½ c of the butter with ½ c of shortening.

For a chewier cookie, replace the white sugar with an equal amount of brown sugar.

For a crisp cookie with a soft center, chill the dough in the fridge for 30 minutes to an hour before scooping and baking. This will help the outside be crips while the inside stays soft.

 

STORE the cookie dough in an airtight container and keep it in the fridge for 1-2 days before baking.

for a couple of days, or in the freezer for longer storage.

FREEZE the dough in log form or in dough balls. 

  • Log: divide the  dough into two and form them into logs. Wrap the logs with plastic and then with aluminum foil. Label and freeze.
  • Dough Balls: Scoop the dough into balls and place them onto a sheet. Then, place the sheet into the freezer. Once the dough is solid, transfer them to a freezer safe Ziploc. Store for up to 3 months. 

STORE baked cookies that have cooled in an airtight container. They can last for 3-4 days at room temperature. Place a piece of white bread into the container to help keep them soft.  

close up of stacked Butterscotch Cookies on a white plate

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Butterscotch Cookie Recipe

5 from 8 votes
Soft And Chewy Butterscotch Cookies are simply delicious. If you love butterscotch, you WILL want to make these over and over again!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 48 Cookies
Calories 113 kcal
Author Lil' Luna

Ingredients

  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 cup butter
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 2 cups butterscotch chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a small bowl, mix your flour, salt and baking soda, set aside.
  • With a stand mixer or in a large bowl, cream together your sugars and butter.
  • Add vanilla and eggs one at a time.
  • Slowly add in your flour mixture, until all combined. Mix in the butterscotch chips.
  • Scoop onto an ungreased cookie sheet and bake at 350 for 8-10 minutes.

Notes

TRIED & TRUE FINDINGS:
  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 4 dozen
  • ANY CHANGES MADE: added a tad more flour, 1/4 cup
  • ANY SUGGESTIONS FOR NEXT TIME: none

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Adapted from Genius Kitchen.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I made these cookies for our Residents at the Assisted Living Community.
    Simple and delicious.
    I added 1 teaspoon of baking powder, flat cookies terrify me.
    They were wonderful, simple, fast, and a very pretty cookie.
    A simple cookie dough where you can add anything you like.
    I absolutely love them with the Butterscotch chips.
    I recommend this recipe, I’ll never use another.

  2. 5 stars
    Hi Kristyn! I can’t wait to try this recipe! My brother is getting married in a few weeks and the couple wants butterscotch Cookies on the dessert table, and i’m sure thEse cookies will be a hit. I was wondering if they froze well? Or if the batter freezes well? I’m having to make four batches of this to feed everyone and i’d like to make them ahead of time if possible. Do you ever freeze the cookies/batter? Does it affect how they taste vs. fresh made cookies? Thank you so much!

    1. They really are the best! Honestly, I haven’t tried freezing this dough. I’m usually making them when I need them, only because I like fresh. But, I think they’d freeze fine & still be good 🙂 They’ll be a hit!

      1. 5 stars
        Hi Kristyn, i just wanted to let you know what a HIT those cookies were at my brothers wedding. My brother and his new wife LOVED these cookies. My aunt took some home with her to Alabama, my uncle was sneaking cookies out of the extra bag of cookies i had. Everyone loved them and i couldn’t have done It without your delicious recipe. Thank you so much for sharing such a yummy aNd easy Treat!

  3. 5 stars
    I thought i would surprise my kids with cookies after school today and all i had was a baG of butterscotch chips. I did a Quick search and found this reciPe and i Am So happy i trIed it. These are excellent. I have a feeling that having butterscotch chips In the house will bEcome a regular thing rather than just an accident.

    1. I am so glad you found this recipe! It is seriously one of my favorites! Thank you for sharing that!

  4. 5 stars
    These cookies are so easy & absolutely delicious!! I just love them & Will be making these a lot. Thank you so much for this scrumptious recipe!

  5. 5 stars
    Out of this world delicious!!! I made mine with Bob’s 1:1 Gluten Free Flour, and they cookies turned out perfectly!