Best Butterscotch Cookies – Easy Homemade Recipe

There’s something magical about the scent of butterscotch wafting through the kitchen—a warm, caramel-like sweetness that feels like a hug in cookie form. I first fell in love with these butterscotch cookies at my grandmother’s house, where she’d always have a tin of them tucked away for surprise visits. Now, I make them for my own family, and today, I’m sharing my foolproof recipe so you can fill your home with that same nostalgic comfort.

Ingredients You’ll Need

Gathering the right ingredients is the first step to cookie perfection. Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened – The foundation of any great cookie. Room temperature butter ensures a smooth, creamy dough.
• 1 cup packed brown sugar – Dark brown sugar adds depth, but light works too if you prefer a milder sweetness.
• ½ cup granulated sugar – A little extra sweetness to balance the richness.
• 2 large eggs – Always use room-temperature eggs for even mixing.
• 2 teaspoons vanilla extract – Pure vanilla elevates the butterscotch flavor beautifully.
• 2 ½ cups all-purpose flour – Spoon and level for accuracy—no packed flour!
• 1 teaspoon baking soda – Helps the cookies rise just enough for that perfect chew.
• ½ teaspoon salt – A pinch to balance the sweetness.
• 1 ½ cups butterscotch chips – The star of the show! I love Ghirardelli or Guittard for quality.

Step-by-Step Instructions

Now, let’s turn these ingredients into golden, buttery bliss:

1. Cream the butter and sugars – In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). This step is key for that perfect cookie texture!
2. Add eggs and vanilla – Mix in the eggs one at a time, followed by the vanilla. Scrape the bowl to ensure everything is well combined.
3. Whisk dry ingredients – In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until no flour streaks remain.
4. Fold in butterscotch chips – Gently stir in the chips by hand—don’t overmix!
5. Chill the dough (optional but recommended) – For thicker cookies, cover the dough and refrigerate for 30 minutes. This prevents excessive spreading.
6. Bake to perfection – Preheat your oven to 350°F (175°C). Scoop dough into 1½-inch balls, place on parchment-lined baking sheets, and bake for 10–12 minutes, until the edges are golden but the centers are still soft.
7. Cool and enjoy – Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.

Tip: For extra-chewy cookies, slightly underbake them by 1 minute. They’ll stay soft for days!

There’s something magical about the rich, caramel-like flavor of butterscotch cookies. Whether you’re baking them for a cozy afternoon treat or to share with loved ones, these cookies never fail to bring smiles. Below, I’ve included some pro tips, variations, and answers to common questions to help you make the perfect batch every time.

Pro Tips for Perfect Butterscotch Cookies

• Room-temperature butter is key: Softened butter blends better with sugar, creating a smoother dough and a more even bake.
• Don’t overmix: Once you add the flour, mix just until combined to keep the cookies tender.
• Chill the dough (optional): If your dough feels too sticky, refrigerate it for 30 minutes to make shaping easier.
• Use parchment paper: It prevents sticking and ensures even browning.

Delicious Variations & Substitutions

Customize your cookies to suit your taste or pantry staples:

• Chocolate lovers: Swap half the butterscotch chips for semi-sweet chocolate chips.
• Nutty twist: Add ½ cup of chopped pecans or walnuts for extra crunch.
• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Brown sugar substitute: If you don’t have brown sugar, mix 1 cup white sugar with 1 tbsp molasses.

What to Serve With Butterscotch Cookies

These cookies are delightful on their own, but they pair beautifully with:

• A cold glass of milk (classic and always a winner!)
• Warm chai tea or spiced coffee
• Vanilla ice cream for an indulgent cookie sandwich
• A drizzle of caramel sauce for extra decadence

Storage & Reheating Tips

Keep your cookies fresh and delicious with these simple tricks:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: Place cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm cookies in the microwave for 10 seconds or in a 300°F oven for 3–5 minutes for that fresh-baked taste.

Frequently Asked Questions

Can I use butterscotch extract instead of chips?
Yes! If you don’t have chips, add 1 tsp of butterscotch extract to the dough for flavor, though the texture will differ.

Why are my cookies spreading too much?
This usually happens if the butter is too soft or the dough is too warm. Chill the dough before baking to help them hold their shape.

Can I make these cookies without eggs?
Absolutely! Substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

How do I make my cookies extra chewy?
For chewier cookies, slightly underbake them (by 1–2 minutes) and let them cool on the baking sheet for 5 minutes before transferring.

There’s nothing quite like the warmth of homemade butterscotch cookies filling your kitchen with their sweet, buttery aroma. Whether you enjoy them fresh out of the oven or save a few for later, these little bites of comfort are sure to become a favorite. Happy baking, and may your cookie jar always be full!