This post may contain affiliate links. Please read our disclosure policy.
These Butterscotch Cookies are thick, chewy, and loaded with rich butterscotch flavor. Butterscotch chips and chocolate chips dot every bite while browned butter adds a nutty flavor. The best part? They’re quick and easy to make!
Butterscotch is a very underrated flavor, something I’m doing my part to change by sharing recipes like butterscotch sauce, butterscotch brownies, and, of course, these irresistible butterscotch cookies. They’re so soft and chewy! Not to mention easy to make and loaded with yummy butterscotch flavor.
Why These Butterscotch Cookies Are So Good
- Thick and chewy. Each cookie is made with two heaping tablespoons of dough and loaded with butterscotch chips. The end result is a cookie that’s thick and chewy with perfectly crisp golden edges.
- Rich butterscotch flavor. Each bite of these cookies is dotted with butterscotch chips. Using browned butter in the dough also adds flavor.
- There’s chocolate too! These cookies can be made with ONLY butterscotch chips but I love to add in some chocolate chips too. They’re the perfect compliment to the butterscotch!
Recipe Ingredients
These chewy cookies are made with classic cookie ingredients plus butterscotch chips and browned butter. Scroll down to the recipe card below for the exact measurements.
- All-purpose flour
- Leavening agents – Equal parts baking soda and baking powder help create a soft cookie that rises just the right amount in the oven.
- Salt
- Butter – Browning the butter is the first step of the recipe and helps add a rich slightly nutty flavor to the cookies.
- Sugar – Using more brown sugar than granulated sugar keeps these cookies moist and chewy.
- Eggs
- Vanilla
- Chocolate chips – I like to add some semi-sweet chocolate to my butterscotch cookies but feel free to skip them.
- Butterscotch chips – The butterscotch in the butterscotch cookies!
How to Make Butterscotch Cookies
Since there’s no need to chill the dough, these cookies are quick and easy to make! Just be sure to leave time to brown the butter and let it cool. The printable instructions can be found in the recipe card below.
- Brown the butter. Melt the butter over medium heat, stirring continuously. A foam should should appear around the edges. Continue for 5-8 minutes, until the butter is a golden brown. Transfer to a bowl and cool to room temperature.
- Make the dough. Whisk together the dry ingredients. In a separate bowl, beat the melted butter and sugars for 1-2 minutes until light and fluffy. Mix in the vanilla and eggs. Add the dry ingredients on low speed. Fold in the butterscotch and chocolate chips.
- Bake. Preheat the oven to 350F. Line the cookie sheets with parchment paper. Form heaping balls of cookie dough using a 2 tablespoon scoop. Bake for 14-15 minutes, until the edges are golden brown. Cool on the baking sheet for 5 minutes then transfer to a cooling rack.
Tips for the Best Cookies
Here are a few tips for making these butterscotch chip cookies.
- Don’t burn the butter. Burnt butter does not taste great, trust me! The key is to continuously whisk the butter as it browns. If it accidentally burns, toss it and start over.
- Let the butter cool. Once the butter is browned, let it cool to room temperature. Otherwise it will melt the other ingredients and change the texture of the cookies.
- Heaping tablespoons of dough. These cookies bake for slightly longer than some cookie recipes so it’s important to use 2 heaping tablespoons of dough for each cookie. This helps keep them thick and chewy too!
- Only 6 cookies per sheet. Since the cookies are made with so much dough, they will spread. I like to put just 6 cookies on each cookie sheet.
- Rest on the baking sheet. Let the cookies cool on the baking sheet for 5 minutes or so before transferring them to a wire rack. If you try to move them immediately, they tend to fall apart.
- Additions. Feel free to mix in some nuts like pecans or walnuts.
Proper Storage
- Room temperature. Store leftover butterscotch cookies in an airtight container at room temperature. They are best enjoyed within 3-4 days.
- Freezer. The cookies can also be frozen. Let cool completely then transfer to freezer-safe ziploc bags. Freeze for up to 3 months. Thaw on the counter.
Butterscotch Chocolate Chip Cookies
These Butterscotch Cookies are thick, chewy, and loaded with rich butterscotch flavor. Butterscotch chips and chocolate chips dot every bite while browned butter adds a nutty flavor. The best part? They're quick and easy to make!
Servings: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter browned and cooled
- 1 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons Vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Place the butter large pan over medium heat. Stir continuously until the butter is melted and creates a foam around the edges. Keep stirring for about 5–8 minutes until the butter turns a golden brown. Pour the butter into a bowl and cool until room temperature.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt, together. Set aside.
- In a separate bowl using a standing or hand mixer, beat the melted butter and sugars for 1-2 minutes until light a fluffy. Add in the vanilla and eggs and mix until combined.
- Add in the dry ingredients and mix on low speed until combined. Fold in the butterscotch chips and chocolate chips using a wooden spoon or spatula.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Using a large 2 Tablespoon cookie scoop, add a heaping amount of cookie dough onto the cookie sheet (6 balls of dough).
- Bake for 14-15 minutes or until the edges are golden brown. Let it sit for 5 minutes on the cookie sheet before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 244kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 158mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 270IU | Calcium: 23mg | Iron: 1mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.