These butterscotch cookies are tender, buttery drop cookies studded with sweet, caramel-like butterscotch chips and a lightly golden edge for a chewy center and soft crumb.
They come together fast—preheat to 350°F and plan about 18 minutes total—plus they’re perfect for make-ahead baking: form dough logs or freeze scooped balls for quick baking later. For another big, crowd-pleasing cookie to try, see Deep Dish Monster Cookies.
Why You’ll Love This Recipe
Simple pantry ingredients yield reliably soft, sweet cookies with bright butterscotch flavor. The recipe scales to make a large batch, and the dough freezes well so you can bake fresh cookies on demand.
Storage directions: Cover and store in the fridge for 1-2 days or in a freezer-safe bag and freeze for up to 3 months. Store cooled baked cookies in an airtight container at room temperature for 3-4 days or in a freezer-safe container and freeze for up to 3 months.
Ingredients You’ll Need
How to Make Butterscotch Cookies
- Preheat oven to 350°F and line baking sheets or leave sheets un-greased as directed in the recipe card.
- In a stand mixer (or with an electric mixer), cream together granulated sugar, brown sugar, and softened butter until light and combined.
- Add vanilla, then add the eggs one at a time, beating after each addition until the mixture is fluffy and uniform.
- In a separate bowl, whisk together all-purpose flour, salt, baking soda, and baking powder so leaveners are evenly distributed.
- Gradually add the dry mixture to the wet ingredients and mix just until combined, then fold in the butterscotch chips so they’re evenly distributed through the dough.
- Scoop or drop dough onto an un-greased cookie sheet (see recipe card for yield) and bake at 350°F for 8-10 minutes—watch for set edges while the centers may still look slightly soft; carryover baking will finish the centers for a chewy result.
- For picture-perfect cookies: while the cookies are still warm on the sheet, use a silicone spatula to gently press the circumference of each cookie into a perfect circle. Let them cool and set on the sheet before transferring to a wire rack.
Make-Ahead & Freezing
This dough is ideal for make-ahead prep. There are two easy ways to save time: form the dough into logs for quick slicing, or portion into scooped balls so you can bake single trays whenever you want.
Dough storage: Cover and store in the fridge for 1-2 days or in a freezer-safe bag and freeze for up to 3 months. Baked cookie storage: Store cooled cookies in an airtight container at room temperature for 3-4 days or in a freezer-safe container and freeze for up to 3 months.
- Dough logs: shape dough into a log, wrap tightly in plastic, refrigerate up to 1-2 days, or freeze up to 3 months. Slice and bake directly from chilled or partially frozen.
- Scooped balls: place scoops on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two if needed.
- Label bags with the freeze date so you use your oldest dough first.
Getting Chewy Centers
Chewiness comes from the sugar ratio, brown sugar moisture, and short bake time. The recipe’s recommended 8-10 minute bake window and the carryover bake while cooling deliver a soft center with set edges.
If you prefer an especially chewy interior, remove cookies toward the lower end of the bake time when edges are set but centers remain slightly soft, then let them rest on the hot sheet to finish.
- Use the full amount of brown sugar called for for the moist, caramel texture.
- Do not overbake: centers should look a touch underdone when you take them out.
Shape Cookies Perfectly
For bakery-style rounds, press the cookie circumference while the cookies are still warm and pliable. A quick nudge with a silicone spatula smooths rough edges and creates a clean circle.
Letting cookies set on the sheet before moving them prevents splitting and preserves that smooth edge.
- Press gently—don’t flatten the center, only smooth the edges.
- Allow cookies to cool and set on the baking sheet before transferring to a wire rack to finish cooling.
Tips for Success
Chill for thicker cookies: If you want taller cookies, chill scooped dough balls for 30 minutes to firm the butter before baking or follow the make-ahead freezing method below.
Watch for carryover bake: Remove cookies when the edges look set and the centers are just slightly soft—they’ll continue to firm as they cool on the baking sheet for chewy centers.
Use parchment or silicone: Parchment paper or a silicone baking mat gives even browning and makes transfer to a wire rack easier, although the recipe also works on un-greased sheets.
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Frequently Asked Questions
Ready to Bake
Make these cookies ahead as logs or frozen scoops so you can bake fresh batches whenever you need a quick treat—follow the storage times above for best results.
If you love big, indulgent cookies, try the Deep Dish Monster Cookies linked above or explore the similar recipes below for more crowd-pleasing variations.
Butterscotch Cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups butterscotch chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or with an electric mixer), cream together granulated sugar, brown sugar, and butter.
- Add vanilla, then add the eggs one at a time, beating until fluffy.
- In a small bowl, whisk together all-purpose flour, salt, baking soda, and baking powder.
- Gradually add the flour mixture to the wet ingredients and mix until combined, then mix in the butterscotch chips.
- Scoop onto an un-greased cookie sheet and bake for 8-10 minutes.
- While the cookies are still warm, use a silicone spatula to gently press the circumference of each cookie into a perfect circle; let them cool and set before transferring to a wire rack.
