Butterscotch Cookies

Soft, chewy, and filled with rich caramel-toffee flavor, these are the best Butterscotch Cookies! If you go crazy for sweet & salty desserts, this recipe has your name written all over it. Bake these up for any occasion - family gatherings, an after school snack or your holiday cookie tray!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 179

Author Kim

Ingredients

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks, 226g) unsalted butter softened to room temperature
1 ½ cups (288g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 ¼ cup (225g) butterscotch chips
Optional for sprinkling on baked cookies: coarse sea salt

Instructions

Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
On low speed, gradually add the dry ingredients to the butter/sugar mixture.
On low speed, beat in the butterscotch chips.
Drop balls of cookie dough onto the lined cookie sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured.
Bake for 10-12 mins. Remove from the oven right when edges start getting golden. If desired, while the cookies are still warm, press a few extra butterscotch chips into the tops and sprinkle sea salt on top. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Chilling Dough: As long as the butter is not too soft and the room you are working in is not too warm, this dough does not need to be chilled before baking. However, I strongly encourage you to chill the dough balls in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best consistency.

Nutrition