I love how these butterscotch cookies come together so easily, filling the kitchen with the warm, rich scent of buttery dough and sweet chips. They’re soft in the middle, slightly crisp on the edges, and packed with flavor in every bite. Perfect for when I want something homemade, comforting, and sweet without too much effort.
Why You’ll Love This Recipe
I always come back to this recipe because it’s reliable, quick, and delivers that classic cookie texture I enjoy — soft and chewy with just the right amount of sweetness. The butterscotch chips give it a rich, almost caramel-like flavor that melts beautifully into the dough. I also like how simple it is to customize or batch for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 tablespoon vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups butterscotch chips
Directions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
Add the eggs one at a time, mixing gently after each addition until just combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients to the wet mixture, stirring until the dough forms.
Fold in the butterscotch chips until evenly distributed.
Scoop out tablespoon-sized portions of dough and place them on a parchment-lined or non-stick baking sheet, spacing them about 2 inches apart.
Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 to 30 cookies, depending on the size of each scoop.
Prep time takes approximately 15 to 20 minutes, and baking time is about 8 to 10 minutes per batch. The total time is roughly 30 minutes from start to finish.
Variations
I sometimes swap half of the butterscotch chips for chocolate chips for a mix of flavors.
Adding chopped nuts like pecans or walnuts gives a nice crunch and depth.
A pinch of cinnamon or nutmeg adds warmth to the dough.
For a richer flavor, I’ve tried browning the butter before mixing — it adds a nutty note.
I like to chill the dough for 30 minutes if I want a thicker, chewier cookie.
Storage/reheating
Once baked and cooled, I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes place a slice of bread in the container with the cookies.
The cookies also freeze well. I layer them in a container or bag with parchment paper in between and freeze for up to 3 months.
If I’m prepping ahead, I freeze the dough in individual balls and bake them straight from frozen, just adding 1 or 2 extra minutes to the baking time.
FAQs
How do I keep the cookies from spreading too much?
I make sure to use softened, not melted butter, and if I want them thicker, I chill the dough for 30 minutes before baking.
Can I substitute margarine for butter?
Yes, but I’ve found that using margarine changes the flavor slightly and may cause the cookies to spread more.
Do I need to use butterscotch chips?
I prefer the butterscotch flavor, but if I don’t have them, I swap in chocolate chips, white chocolate, or even toffee bits.
How do I make the cookies more chewy?
I take them out of the oven while the centers still look slightly underbaked — they firm up as they cool and stay soft inside.
Can I freeze the dough for later?
Yes, I scoop the dough into balls and freeze them on a baking sheet, then transfer to a bag. They bake beautifully from frozen with just a little extra time.
Conclusion
These butterscotch cookies are my go-to when I want a fast, delicious treat with minimal mess. The dough is simple, the ingredients are pantry-friendly, and the results are always a hit. Whether I bake a whole batch or freeze some dough for later, they never last long in my kitchen.
These easy butterscotch cookies are soft, chewy, and full of rich, buttery flavor with sweet butterscotch chips. Perfect for a quick homemade treat that comes together in just 30 minutes.
Total Time:30 minutes
Yield:24 to 30 cookies
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 tablespoon vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups butterscotch chips
Instructions
Preheat oven to 350°F (175°C).
Cream together butter, granulated sugar, brown sugar, and vanilla until smooth and fluffy.
Beat in eggs one at a time until just combined.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients, stirring until dough forms.
Fold in butterscotch chips evenly.
Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing 2 inches apart.
Bake for 8–10 minutes, until edges are golden and centers are soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap in chocolate chips, white chocolate, or toffee bits for variety.
Add chopped pecans or walnuts for crunch.
Chill dough for thicker, chewier cookies.
Browning the butter before mixing adds a nutty depth of flavor.
A pinch of cinnamon or nutmeg warms the flavor profile.
