Butterscotch cookies

Soft and chewy, these homemade butterscotch cookies require no special equipment and minimum time to make. Flavorful with perfect texture, these cookies will indeed become one of your favorites.

Why you should try butterscotch cookie recipe

• They are easy to make. No fuss, no stress. Butterscotch cookies are so easy to make. Basic ingredients and simple steps mean you'll have homemade cookies in a snap.
• No need to chill the dough!
• They are versatile. Get fancy with your cookies! Toss in nuts, chocolate chips, or anything you like. Butterscotch cookies are like a blank canvas for your flavor experiments.

What ingredients you will need

• Flour – For extra chewy butterscotch cookies, use bread flour, otherwise, you can replace it with all-purpose flour.
• Baking soda
• Salt
• Unsalted butter
• Granulated white sugar
• Light brown sugar
• Egg
• Butterscotch sauce – You can make this homemade Butterscotch sauce in 10 minutes, or use a store-bought one.

Cooking tips

• Measure the ingredients using a digital kitchen scale. Precise measurements ensure consistent results, especially when dealing with baking treats.
• Don’t beat the butter until fluffy. Over-creaming the butter can lead to cookies that spread too much in the oven, altering their texture. Keep it simple, and your cookies will reward you with that perfect chewy texture.
• Don’t overbake the cookies. Overbaking can turn your soft and chewy dreams into something more akin to a cracker. Once the edges are a light golden brown, it's usually a good indicator that your butterscotch cookies are ready to be taken out of the oven.

Step by step directions

Make the cookie dough

1. Combine the flour, baking soda, and salt. 
2. Beat the butter, white sugar and brown sugar on medium for 1-2 minutes until it resembles a homogenous paste, scraping the sides and the bottom of the bowl in the middle of the process. 
3. Add the egg and beat until fully incorporated and the mixture has emulsified. 
4. Add the butterscotch sauce and beat until incorporated.
5. Add the dry mixture and mix on low just until no dry ingredients are left. 

Shape and bake the cookies

1. Preheat the oven to 175C (350F) and line 2 baking sheets with parchment paper.
2. Scoop out 14 cookie dough balls onto a baking sheet.
3. Bake in batches for 12-13 minutes, or until the cookies have spread, and become golden on the edges. 
4. Remove from the oven and drop the tray on a flat surface to deflate the cookies. Let them cool down for 10 minutes on the tray. After, transfer onto a cooling rack to cool down completely.

Possible variations 

• Nuts – Give your easy butterscotch cookies an extra crunch by incorporating your favorite nuts. Chopped pecans, walnuts, or almonds work wonderfully, adding both texture and a nutty flavor to every bite. Simply fold in a generous handful of your chosen nuts into the cookie dough before baking,
• Chocolate – Mix in chocolate chips or chunks into the cookie dough before baking to create butterscotch chocolate chip cookies.
• Flavorings – If you use unflavored butterscotch sauce, you can add vanilla extract, 1-2 teaspoon of ground cinnamon, or other flavorings of your choice to your cookie dough.
• Butterscotch chip cookies - Fold 100g (3.5oz) of butterscotch chips in to the cookie dough for an ultimate butterscotch flavor.

FAQ

More cookie recipes you may like

Honey cookies

Matcha cookies

Strawberry cookies

Recipe card

Butterscotch cookies

Soft and chewy, these butterscotch cookies require no special equipment and minimum time to make. Flavorful with perfect texture, these cookies will indeed become one of your favorites.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 14 cookies

Calories: 153kcal

Author: Anna

Equipment

• Digital kitchen scale
• Stand mixer or hand mixer and a large mixing bowl or a metal whisk and a bowl
• Rubber spatula
• Parchment paper

Ingredients

• 200 g bread flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 80 g unsalted butter at room temperature
• 100 g white granulated sugar
• 35 g brown sugar
• 1 medium egg at room temperature
• 50 g butterscotch sauce

MetricUS Customary

Instructions

• Preheat the oven to 175C (350F) and line 2 baking sheets with parchment paper.
• In a bowl, combine the flour, baking soda, and salt.
• In the bowl of a stand mixer (or use a mixing bowl and a hand mixer), add the butter and white and brown sugar. Beat on medium for 1-2 minutes until it resembles a homogenous paste, scraping the sides and the bottom of the bowl in the middle of the process. DO NOT beat the butter until fluffy.
• Then, add the egg and beat until fully incorporated and the mixture has emulsified.
• Add the butterscotch sauce and beat until incorporated.
• Add the dry mixture and mix on low just until no dry ingredients are left.
• Scoop out 14 cookie dough balls (approximately 35g each) on a baking sheet, leaving a 2” (5cm) distance in between.
• Bake in batches for 12-13 minutes, or until the cookies have spread, and become golden on the edges.
• Remove from the oven and drop the tray on a flat surface to deflate the cookies. Let them cool down for 10 minutes on the tray. After, transfer onto a cooling rack to cool down completely.

Video

Notes

Store at room temperature for up to 2 weeks.

Store the dough in the fridge for 3 days.

Freeze the cookies for up to 2 months.

Freeze the dough for up to 2 months.

Nutrition

Nutrition Facts

Butterscotch cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

153

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

1

g

Cholesterol

 

24

mg

8

%

Sodium

 

151

mg

7

%

Potassium

 

26

mg

1

%

Carbohydrates

 

22

g

7

%

Fiber

 

0.3

g

1

%

Sugar

 

12

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

160

IU

3

%

Vitamin C

 

0.004

mg

0

%

Calcium

 

9

mg

1

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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