Hey there, fellow cookie lovers! I’m a chef who’s baked thousands of batches, and nothing beats the warm, buttery bliss of a homemade Butterscotch Cookie Recipe. These treats burst with sweet butterscotch chips and a perfect chewy center. They’re simple to make, and no fancy tools are needed. Just 30 minutes from start to oven, and your kitchen smells like heaven. I’ve tweaked this over the years for the best results. This butterscotch cookie recipe is perfect for beginners and experienced bakers alike.
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups butterscotch chips
Directions
Step 1: Cream the Butter and Sugar
Add the softened butter to a mixing bowl. The butter should be softened, not frozen-solid, nor melted. Add the granulated sugar, brown sugar, and vanilla extract. Using a hand mixer, beat everything together until the mixture looks thick and smooth. You should not see any dry sugar left in the bowl.
This step is important. Proper creaming helps give the cookies a soft texture.
Step 2: Add the Eggs
Add the eggs one at a time. Mix in the first egg until it’s fully combined, then add the second egg. Mix just until incorporated. Do not overmix.
Step 3: Add the Dry Ingredients
Add the flour, baking soda, and salt to the bowl. At this point, stop using the mixer. Switch to a spatula and gently mix by hand until everything is just combined. Once the flour disappears, stop mixing. Overmixing here will make the cookies dense.
Step 4: Fold in the Butterscotch Chips
Add the butterscotch chips and gently fold them into the dough. I like to keep the chips cold so they don’t melt too fast in the oven.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C).
Scoop about 1 tablespoon of dough per cookie and place them on a baking sheet, leaving about 2 inches of space between each cookie.
Bake for 8 to 10 minutes, until the edges start to turn golden. The centers will still look soft.
Step 6: Cool and Serve
Let the cookies rest on the baking sheet for about 5 minutes before moving them. This helps them set, so they don’t fall apart. Once cooled at room temperature, they’re ready to enjoy.
Chef’s Notes
- Softened butter is key. Cold butter won’t cream properly.
- Mixing by hand after adding flour keeps the cookies tender.
- You can swap the butterscotch chips for chocolate chips or toffee bits if you like.
- Slightly underbaking gives you a softer center once cooled.
