Butterscotch Chip Cookies
You know that feeling when you bite into the perfect cookie? That’s what happens with these butterscotch chip cookies! I’m talking about soft cookies with sweet butterscotch chips.
These cookies are the kind that disappear fast. Your family will ask for more before you even finish making them.
Why You’ll Love These Butterscotch Cookies
I’ve made lots of cookies over the years. These always win! There’s something special about butterscotch that tastes different than chocolate chips. It’s warm and cozy. Here’s why you’ll love these cookies:
- They’re super soft and chewy – no hard cookies here!
- The butterscotch tastes amazing – like eating a warm hug.
- Really easy to make – perfect if you’re new to baking.
- Great for any time – school lunches or parties.
- You can freeze them – make lots and save some for later.
You should also try my caramel chocolate chip cookies and strawberry white chocolate chip cookies – they’re SO GOOD!
Ingredients You’ll Need
Here’s what you need for these yummy cookies – check the recipe card below for how much!
- Brown sugar: Makes cookies taste rich and sweet.
- Granulated sugar: Works with brown sugar for a perfect taste.
- Vanilla: Pure vanilla makes everything taste better.
- Large eggs: Use room temperature eggs for best mixing.
- All-purpose flour: This holds your cookies together nicely.
- Baking soda: Makes cookies soft and fluffy inside.
- Salt: Just a little bit to make flavors pop.
- Butter: Use soft, unsalted butter for the best results.
- Butterscotch chips: One bag of these golden, sweet chips.
How to Make Butterscotch Chip Cookies
Making these cookies is easy! Just follow these steps and you’ll have perfect cookies.
Step 1: Make the Cookie Dough
- Firstly, beat 1 cup soft butter with 3/4 cup brown sugar and 1/2 cup white sugar using a stand mixer until it looks fluffy, about 3-4 minutes.
- Next, mix in 2 eggs, one at a time, then add 2 teaspoons vanilla. Beat until everything looks smooth.
- Then, add 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt directly to the stand mixer on low speed until just combined.
- Finally, gently fold in 1 package (11 oz) butterscotch chips with a wooden spoon until evenly spread throughout the dough.
Step 2: Chill the Dough
Wrap the dough in plastic and put it in the fridge for 30 minutes. This stops cookies from spreading too much and keeps them thick and chewy.
Step 3: Shape and Bake
Preheat oven to 350°F and scoop dough onto lined baking sheets. Bake for 10-12 minutes until edges look set but centers still look a little soft.
Tips for the Best Butterscotch Chip Cookies
Want cookies that taste perfect every time? Use these tips that I’ve learned from making lots of cookies.
- Use room temperature ingredients: Take butter and eggs out an hour before baking so they mix better and make smoother dough.
- Don’t bake too long: Cookies keep cooking on hot pans, so take them out when centers look slightly soft for perfect chewiness.
- Keep dough cold: Cold dough doesn’t spread as much and makes thicker, chewier cookies that hold their shape better.
- Use parchment paper: It stops sticking and makes cleanup easy while helping cookies brown evenly on the bottom.
- Store chips right: Keep butterscotch chips in closed containers so they stay fresh and don’t lose their sweet flavor.
- Measure flour carefully: Spoon flour into cups and level off – too much flour makes dry, heavy cookies nobody wants.
Variations and Substitutions
These butterscotch chip cookies taste great as they are, but you can change them up too!
- Try different chips: Use white chocolate, caramel, or cinnamon chips instead of butterscotch for new flavors that taste amazing.
- Add some nuts: Mix in chopped pecans or walnuts for extra crunch that goes perfectly with the sweet butterscotch taste.
- Make them gluten-free: Use a gluten-free flour blend instead – just don’t mix the dough too much for the best cookies.
- Brown the butter: Cook the butter until it turns brown for a deeper, nutty flavor that makes these cookies even more special.
- Add sea salt: Sprinkle a little sea salt on top before baking for that perfect sweet and salty mix.
Make-Ahead and Storage Tips
Here’s how to keep these cookies fresh and tasty! You can make the dough up to 3 days early. Just wrap it tightly in plastic wrap and put it in the fridge.
The flavors get even better as they sit together. For longer keeping, freeze the dough for up to 3 months. Just let it thaw in the fridge overnight before baking. Baked cookies stay fresh in a closed container for up to one week.
Want to freeze baked cookies? They keep for up to 3 months in freezer bags. I like to freeze them on baking sheets first, then put them in bags so they don’t stick. These cookies taste great with cold milk!
Recipe FAQs
Why do my butterscotch chip cookies spread too much?
Your butter might be too warm, or you didn’t chill the dough – cold dough helps cookies keep their shape.
Can I use salted butter instead?
Yes! Just use half as much salt since salted butter already has salt, which could make cookies too salty.
How do I know when cookies are done?
Look for set edges with soft centers – they’ll finish cooking on the hot pan for perfect texture.
What if I don’t have a stand mixer?
No problem! You can use a hand mixer or even mix by hand. Just cream the butter and sugars well until fluffy – it might take a bit longer by hand, but it works great.
Can I freeze cookie dough?
Yes! Scoop dough, freeze it solid, then put in bags – bake straight from frozen with extra time.
Why do my cookies turn out like cake?
You might be mixing too much or using too much flour – gentle mixing keeps cookies soft and chewy.
Can I use white sugar instead of brown?
Brown sugar gives butterscotch cookies their special flavor and chewiness, so stick with the recipe for the best taste.
How long should I mix butter and sugar?
Mix for 3-4 minutes until light and fluffy – this adds air for soft cookies with perfect texture.
What’s the best way to measure flour?
Spoon flour into cups and level with a knife – scooping can pack too much flour in.
Can I add more butterscotch chips?
Sure! Up to 1/4 cup extra won’t hurt, but too many can make cookies fall apart.
How do I stop cookies from sticking?
Parchment paper works best – it stops sticking and makes cleanup easy every time.
Butterscotch Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package (11 ounces) butterscotch chips
Instructions
- Mix butter and sugars: Beat soft butter with both sugars using a stand mixer until fluffy, about 3-4 minutes on medium speed.
- Add eggs and vanilla: Mix in eggs one at a time, then vanilla using the mixer, beating until smooth and well mixed together.
- Add dry ingredients: Add flour, baking soda, and salt directly to the stand mixer on low speed, mixing until just combined without working the dough too much.
- Add chips: Gently fold butterscotch chips into dough using a wooden spoon, spreading them evenly for chips in every bite.
- Chill dough: Wrap dough in plastic wrap and put in the fridge for 30 minutes to stop too much spreading during baking.
- Shape and bake: Preheat oven to 350°F, scoop dough onto lined baking sheets, and bake 10-12 minutes until edges are golden.
Notes
- Don’t bake too long – cookies keep cooking on hot pans, so take out when centers look slightly soft for perfect chewiness.
- Room temperature ingredients mix more easily and make smoother dough, so take the butter and eggs out about an hour before baking.
- Store cookies in a closed container up to one week, or freeze baked cookies up to three months for longer keeping.
- You can make dough ahead and keep it in the fridge up to 3 days or freeze it up to three months.
- For extra flavor, try browning butter first, then cooling it slightly before mixing with sugars for a deeper, nutty taste.
