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

Sometimes I 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.

Butterscotch Cookies stacked on a white plate.

Butterscotch Chip Cookies

You don’t need a holiday or special occasion to make these incredible butterscotch cookies. Bake them any time you want!

They are chewy 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!

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

Ingredients for butterscotch cookies laid out.

How to Make Butterscotch Cookies

Chewy butterscotch cookies are a family favorite, and are so easy to make!

PREP. Preheat oven to 350°F.

WET INGREDIENTS. With a stand mixer or in a large bowl, cream together your sugars and butter. Add vanilla and eggs one at a time and beat until fluffy.

DRY INGREDIENTS. In a small bowl, mix flour, salt, baking powder and baking soda.

CHIPS. Slowly add in your flour mixture and mix until combined. Mix in the butterscotch chips.

BAKE. Scoop onto an un-greased cookie sheet and bake for 8-10 minutes.

Recipe Tips

Scooping. Sometimes I use a cookie scoop, and sometimes I just use two spoons or my hands. Either way, scoop cookie dough into uniform-sized balls so they cook at the same rate.

Chips. The butterscotch chips can be substituted with any kind of baking chips: milk chocolate chips, white chocolate chips, or peanut butter chips.

Gluten-free. Substitute the flour with an equal amount of gluten-free baking flour.

Room temperature. Use room-temperature butter. If the butter is too soft or melted, it can cause the cookies to spread and flatten. Room-temperature eggs will also incorporate better into the dough.

Don’t over-mix. Mixing the flour and other dry ingredients in separate bowls will help ensure everything is thoroughly combined and avoid over-mixing.

Storing Info

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

FREEZE the dough in log form or in dough balls. 

  • Log: Divide the dough into two 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 cookie sheet. 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. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Store these butterscotch cookies in an airtight container 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.

Recipe FAQ

Can I use chocolate chips instead of butterscotch chips?

Of course! We love double the butterscotch flavor, but if you want a different flavor profile you can use milk chocolate chips, semisweet or any chip for that matter!

How can I make my cookies thicker?

There are a few ways to achieve a thicker and puffier cookie! You could add ¼ cup more of flour or replace the butter with ½ cup of shortening. Additionally, chilling the dough for 1-2 hours before baking will help the cookies keeps their shape while being nice and puffy with a soft center and crisp browned edges.

5 from 23 votes

Butterscotch Cookie Recipe

By: Lil’ Luna
Soft and chewy Butterscotch Cookies are simply delicious. If you love butterscotch, you will want to make these over and over again!!
Servings: 36 Cookies
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes



  • Preheat oven to 350°F.
  • With a stand mixer or in a large bowl, cream together the sugars and butter.
  • Add vanilla and eggs one at a time and beat until fluffy.
  • In a small bowl, mix flour, salt, baking soda and baking powder.
  • Slowly add flour mixture to your wet ingredients and mix until combined. Mix in the butterscotch chips.
  • Scoop onto an un-greased cookie sheet and bake for 8-10 minutes.



Serving: 48g, Calories: 168kcal, Carbohydrates: 28g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 178mg, Potassium: 25mg, Fiber: 0.3g, Sugar: 19g, Vitamin A: 180IU, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

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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Recipe Rating


  1. I am so happy to read that you can freeze dough. There are only 2 of us and do not like to too many cookies in jar at one time. Or start from scratch each time. My question is how do you unfreeze the dough? How long to unfreeze? Is bake time still the same.

  2. 5 stars
    Out of this world delicious!!! I made mine with Bob’s 1:1 Gluten Free Flour, and they cookies turned out perfectly!

  3. 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!

  4. 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!

  5. 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!

      2. LOL!! That is too funny! Well, I am glad everyone loved them! Thank you so much!

  6. 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.