Old Fashioned Butterscotch Cookies (Soft and Chewy)


These butterscotch cookies start with my favorite drop cookie base 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 the classic cookie 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



  • 1/2 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
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 ounce package of butterscotch chips


  • 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


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.

What you’ll need

sugar, flour, brown sugar, sugar, and butterscotch chips on marble counter
  • salted butter is the perfect base for a soft cookie with crisp edges
  • granulated white sugar
  • brown sugar
  • egg
  • vanilla
  • flour
  • baking soda
  • salt
  • butterscotch chips you can find in the baking aisle next to the chocolate chips
close up view of drop cookies with butterscotch chips
  • If the dough is too soft for you, 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.
6 butterscotch cookies on white plate

Give these butterscotch cookies a try and see if they don’t earn a place in your cookie rotation.

Old Fashioned Butterscotch Cookies (Soft and Chewy)

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Recipe Rating


  1. 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!

  2. 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!

  3. 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.

  4. 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!