Butterscotch Cookies

Posted: December 8

Time: 40 minutes

Yield: 30 servings

recipe image

Butterscotch Cookies have one goal in mind: to show off the sweet, caramelized sugar and rich, brown butter flavors of butterscotch. One bite of these cookies and you'll agree—they wildly succeed in that goal! Making Butterscotch Cookies is a literal snap, which is good because these buttery treats tend to disappear in a hurry. This dessert has a warmth and golden hue perfect for the holiday season!


• 3/4 cup unsalted butter, softened • 3/4 cup brown sugar • 3/4 cup granulated sugar • 1 teaspoon vanilla • 2 large eggs • 2 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 (11-ounce) package butterscotch chips


Step 1

In the bowl of an electric stand mixer, whisk the butter, brown sugar, and granulated sugar until smooth, about 3-4 minutes.

Step 2

Add the vanilla, whisking to combine.

Step 3

Add one egg at a time, mixing until thoroughly combined before adding the next egg.

Step 4

In a measuring cup or a small bowl with a pouring spout, combine the flour, baking soda, and salt.

Step 5

Reduce the mixer's speed to low and slowly add in the flour mixture, mixing until just combined and being careful not to over-mix.

Step 6

Add in the butterscotch chips and gently fold them in until evenly distributed.

Step 7

Chill the dough for 40 minutes in the fridge or 20 minutes in the freezer. Chilling the dough will help relax the gluten for a fluffier texture and ensure the butter solidifies for a richer flavor.

Step 8

Preheat the oven to 350 degrees F.

Step 9

Drop tablespoon-sized balls of the dough onto a parchment-paper-lined cookie sheet about 1 inch apart.

Step 10

Bake until the edges of the cookies are lightly golden brown and the middles look slightly undercooked, for about 10-12 minutes.

Step 11

Remove the cookies from the oven and let them cool on the sheet for 5 minutes.

Step 12

Transfer the cookies to a wire rack and let cool completely.

Step 13


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