Old Fashioned Butterscotch Cookies (Soft and Chewy)

These butterscotch cookies start with my favorite drop cookie-based recipe (with the PERFECT blend of white and brown sugar). No chilling is required, and the dough is easy to work with.

It’s soft and straightforward, with plenty of butterscotch chips in every bite. It’s one of the best classic cookies to make when you want something besides chocolate chip.

close of view of plate of butterscotch cookies

Old Fashioned Soft Butterscotch Cookies

An easy drop cookie with plenty of butterscotch chips. Soft and chewy with golden brown edges, just like Grandma's
Prep Time 25 minutes
Cook Time 12 minutes
Serving Size 30 cookies

Equipment

Ingredients 

  • ½ cup salted butter (1 stick) softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large eggs
  • 1 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 ounce package of butterscotch chips

Instructions 

  • Prep. Preheat oven to 350 with the rack in the center. Prepare 2 cookie sheets with parchment paper or cooking spray.
  • Make the dough. Beat the butter, sugars, and egg with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the vanilla and blend until combined, scraping down the sides of the bowl if necessary. Combine the flour, salt, and baking soda in a separate mixing bowl and add to the butter mixture, mixing on low, 1 cup at a time. Scrape down the bowl and fold in the butterscotch chips.
    cookie dough with creamed butter and sugar
  • Scoop and bake. Scoop 1 tablespoon of cookie dough onto the cookie sheets, 15 cookies per sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are golden brown. Cool on wire racks

Notes

You can freeze the cookie dough as balls and bake them straight from frozen (just add 1-2 minutes off baking time).
Try substituting half of the butterscotch chips with chocolate chips.
Calories: 124kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 15mg | Fiber: 1g | Sugar: 16g | Vitamin A: 114IU | Calcium: 6mg | Iron: 1mg

These butterscotch cookies are my go-to when I need a sweet treat that feels a little bit special. It’s a recipe I’ve been making since I was a kid, and it always brings back a sense of nostalgia. The soft, chewy texture and the sweet, buttery flavor of the butterscotch chips are just irresistible. It’s the kind of cookie that disappears quickly whenever I bake a batch.

Butterscotch Cookie Tips

  • The Dough Is Too Soft: Feel free to put it in the fridge briefly. You can also refrigerate the dough if you’d like to make it ahead of time.
  • If Your Butterscotch Chips Are Small: You’ll get more butterscotch flavor in every bite, you can find mini chips in some stores.
  • Be Careful Not To Overcook Them: Or they’ll be dry and crumbly instead of soft and delicious.
  • It’s Best To Bake One Cookie Sheet At A Time, In The Center Rack: But to save time, bake two sheets at a time and switch halfway through
  • Cookie Dough Balls: Scoop cookie dough with a tablespoon cookie scoop for uniform cookies. Place them on a baking sheet and freeze if you’re not baking them immediately.

What You’ll Need

This easy recipe uses basic ingredients you likely already have in your pantry.

sugar, flour, brown sugar, sugar, and butterscotch chips on marble counter
  • Salted butter: I prefer using salted butter in this recipe for a balanced flavor. If you only have unsalted butter on hand, add a pinch of salt to the dough.
  • Brown sugar: The brown sugar adds a rich molasses flavor and helps to keep the cookies soft and chewy. Make sure it’s fresh and not dried out. If it is hard, you can soften it in the microwave for a few seconds.
  • Butterscotch chips: These are the star of the show! You can usually find them in the baking aisle of your grocery store, often near the chocolate chips.

With these ingredients on hand, you’ll be well on your way to enjoying these delicious butterscotch cookies!

close up view of drop cookies with butterscotch chips

A Twist on a Classic

If you’d like to change things up a bit with this recipe, try these ideas:

  • Using Brown Butter: If you want to elevate the flavor, try using brown butter instead of regular butter. This adds a nutty, caramelized flavor to your cookies.
  • Egg Yolk: Adding an extra egg yolk to the wet ingredients can make the cookies even chewier.
  • Oatmeal Butterscotch Cookies: If you’re a big fan of oatmeal cookies, you can add a little bit of oatmeal to the dough for a different texture and flavor.
  • Butterscotch Chocolate Chip Cookies: Mix in some milk chocolate or white chocolate chips for a delicious twist.

Storage and Freezing

  • Cookie Jar: Keep your homemade cookies fresh in a cookie jar or an airtight container.
  • Freezing Cookie Dough: Freeze the cookie dough balls on a baking sheet first, then transfer them to a freezer bag for long-term storage.

FAQs

Can I substitute any ingredients in this recipe?

Yes, you can substitute half of the butterscotch chips with chocolate chips or even white chocolate chips for a different flavor. You can also use dark brown sugar instead of light brown sugar for a richer taste.

How should I store these cookies?

Store the cookies in an airtight container to keep them fresh. You can also freeze the cookie dough balls in a freezer bag and bake them straight from frozen.

What if my dough is too soft?

If the dough is too soft, place it in the fridge for a couple of minutes to firm up before baking. This will help achieve the perfect cookie texture.

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it. Just make sure to let the dough rest before baking for the best results.

How do I know when the cookies are done?

Bake the cookies for 10-12 minutes at 350 degrees F, or until the edges are golden brown. If you prefer chewy cookies, bake them for 8-9 minutes.

Enjoy!

I hope you enjoy making and eating these delicious cookies. Feel free to experiment with the ingredients to find your personal preference. Give these butterscotch cookies a try and see if they don’t earn a place in your cookie rotation. Happy Baking!

6 butterscotch cookies on white plate
Old Fashioned Butterscotch Cookies (Soft and Chewy)

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Recipe Rating




20 Comments

  1. 5 stars
    So I was looking for a quick and yummy cookie recipe for a potluck I was going to, one preferably I didn’t have to chill because I didn’t have that much time, anyway, I found these and they are DELICIOUS!!! I’ve baked a ton of cookies in my lifetime and these definitely are a favorite!! They are soft and chewy and crispy on the outside! I made them a little bigger and ended up with 23 cookies! I also love to put less chips in the dough then press some chips on top! I also added a little extra vanilla cuz I love vanilla haha but these really are absolutely perfect!! 11/10! Perfect for any season! Thank you for the recipe!!

  2. 5 stars
    I made a batch of these cookies and the only complaint I have is that they didn’t even last a full day! My husband said they were the best cookies he’s ever had 😋 Next batch will probably need to be doubled so my kids can have more than just one or two cookies lol!

  3. 5 stars
    My sons and I have been making this recipe since finding it. We love them with both butterscotch and chocolate chips. Thank you for sharing!

  4. I want to make these but your recipe states “1 large eggs”. The step two says beat butter, sugars and “egg”. But the next step is to add egg and vanilla until combined. So is it 2 eggs total?

    1. I’m having that same confusion too. But earlier in the explanation of the process, Katie says it’s important to mix the egg with the butter and sugars. So I tried with 1 egg added with butter and sugar, then added the vanilla alone, and the cookies were terrific – as advertised! Hope that helps.

    2. I would say there is one egg in this recipe. Usually you beat the butter and sugar until light and fluffy. Then add the egg and vanilla.

  5. 5 stars
    I usually steer clear of making cookies that don’t come already mixed together in a pull apart fashion but these were easy and a hit! I have a batch with chocolate chips now! Thanks for giving me an easy recipe!