I always love how baking these cookies fills my kitchen with a warm holiday aroma. The sweetness of rich butterscotch chips mixed into a soft, buttery dough creates a festive treat that I enjoy making every December. They come together quickly, and I always find them perfect for last-minute gatherings, gifting, or enjoying with a cozy drink.
Why You’ll Love This Recipe
I like this recipe because it’s simple, fast, and incredibly flavorful. The butterscotch chips add a deep caramel taste that pairs beautifully with the soft cookie texture. I also appreciate how versatile the dough is—easy enough for beginners but delicious enough to impress anyone who tries them. These cookies have become one of those reliable holiday staples I know I can always count on.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup softened butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups butterscotch chips
Directions
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth and thick.
Add the eggs one at a time, mixing gently after each addition until just incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined—avoiding over-mixing.
Fold in the butterscotch chips until evenly distributed.
Scoop about 1 tablespoon of dough per cookie and place the balls 2 inches apart on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until the edges begin to turn golden while the centers remain slightly soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings And Timing
Prep time: 15–20 minutes
Bake time: 8–10 minutes per batch
Total time: 23–30 minutes
Yield: About 24–30 cookies, depending on size
Variations
I sometimes swap half of the butterscotch chips for chocolate or white chocolate chips for a fun flavor mix.
For a dairy-free version, I use dairy-free butter or coconut oil.
A gluten-free flour blend can be used in place of all-purpose flour.
Adding a teaspoon of cinnamon or a handful of walnuts or pecans gives the cookies a warm, festive touch.
Chilling the dough for 30 minutes before baking helps the cookies bake thicker and chewier.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps keep them soft longer.
They freeze very well for up to 3 months. I layer them with wax paper to keep them from sticking.
The dough can also be refrigerated for up to 3 days or frozen in pre-portioned scoops. Dough balls can be baked straight from frozen with an extra 1–2 minutes of bake time.
FAQs
How do I make the cookies softer?
I remove them from the oven while the centers are still slightly under-baked. They continue firming up on the baking sheet, staying soft inside.
Can I replace the butterscotch chips with another mix-in?
Yes, I often use chocolate chips, white chocolate chips, or even a combination of flavors.
Do I need to chill the dough?
Chilling isn’t required, but I find that chilled dough spreads less and produces a thicker, chewier cookie.
Can I freeze the dough ahead of time?
Yes, I freeze scooped dough balls and bake them later. They bake beautifully from frozen.
Why did my cookies spread too much?
This usually happens when the butter is too soft or partially melted. I use butter just soft enough to press gently with my finger, not glossy or melty.
Conclusion
I always find these butterscotch cookies to be a delightful addition to my holiday baking. They’re simple, warmly flavored, and perfect for sharing with family and friends. The chewy centers and caramel-like butterscotch flavor make them irresistible straight from the oven. If you’re looking for an easy and festive cookie, this recipe never disappoints.
These easy Christmas cookies with butterscotch chips are soft, chewy, and full of warm, caramel-like flavor. Quick to make and perfect for the holidays, they’re ideal for gifting, sharing, or cozy snacking.
Total Time:23–30 minutes
Yield:24–30 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups butterscotch chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and thick.
Add eggs one at a time, mixing gently after each until just incorporated.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in the butterscotch chips evenly.
Scoop 1 tablespoon of dough per cookie and place 2 inches apart on the baking sheet.
Bake for 8–10 minutes, until edges are golden and centers slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Swap some butterscotch chips with chocolate or white chocolate for variety.
Chilling the dough for 30 minutes before baking yields thicker cookies.
Add cinnamon or chopped nuts for a festive twist.
Use dairy-free butter and chips for a dairy-free version.
Cookies can be baked directly from frozen with 1–2 extra minutes.
