These chewy butterscotch chip cookies are the best butterscotch cookies made with classic ingredients for a cookie that has the perfect chewy texture.
This recipe for butterscotch chip cookies makes the best thick and chewy butterscotch chip cookies. We love homemade butterscotch chip cookies and have tested many variations of this recipe to create the perfect thick, chewy classic butterscotch chip cookies that come out perfect every time.
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Why You'll Love This Recipe
- Easy Dessert Recipe
- Thick, chewy, cookies
- Crowd-Pleaser
Ingredients & Substitutions
- Butter - Butter softened at room temperature adds to the chewy texture of the cookies as well as enriches the flavors.
- Sugars - This recipe calls for both brown sugar and cane sugar to add sweetness to the cookies and help give them their chewy texture.
- Vanilla Extract - Vanilla extract adds to the flavors of the cookies.
- Eggs - Eggs help bind the dough together and help retain moisture in the dough.
- Flour - We recommend using unbleached all-purpose flour for this recipe.
- Baking Powder and Baking Soda - Baking powder and baking soda are leavening agents that help create thick cookies that are not flat.
- Salt - Salt is necessary for strengthening the cookie dough and enhancing the flavors of the cookies.
- Butterscotch Chips - Butterscotch chips add the perfect flavor to these cookies.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixer - We recommend using a stand mixer or a hand mixer to mix the cookie dough ingredients together.
- Mixing Bowl - If you are using a hand mixer, you will need a mixing bowl to mix the dough together.
- Cookie Scoop - A cookie scoop makes it easier to scoop the dough into similar size balls for baking.
- Sheet Pan - A sheet pan is necessary for baking the cookies on.
How to Make Chewy Butterscotch Chip Cookies
Step 1. Mix the wet ingredients together.
Step 2. Add the dry ingredients and mix to form a ball of dough.
Step 3. Shape the dough into balls and place on the sheet pan.
Step 4. Bake the cookies in the oven.
Recipe Serving Suggestions
This recipe makes 3 dozen butterscotch chip cookies that can be served warm with a glass of milk, stored at room temperature to enjoy all week long, or frozen for later.
If you like this recipe, you will love our other easy, delicious dessert recipes.
- Chewy Chocolate Chip Cookies
- Classic Scotcharoos
- Fudgy Brownies
- Chocolate Chip Cookie Bars
- No Bake Cookies
Expert Tips & Variations
- Chill the dough. We recommend chilling the dough for at least 2 hours but up to 24 hours before baking the cookies. This keeps the fats in the dough cool which keeps the cookies from spreading too much while baking in the oven. Chilling the dough is essential for thick, chewy cookies.
- Allow the sheet pan to cool completely. A hot sheet pan will cause the cookies to spread than cookies started on a cool sheet pan.
- Freeze balls of dough. We highly recommend shaping the dough into balls and freezing in a freezer-safe container. Whenever you're craving fresh cookies, you can preheat the oven, place the frozen dough on a sheet pan and bake the cookies.
How to Store Homemade Cookies
- Countertop - in an airtight container for up to 6-7 days.
- Freezer - in a freezer-safe container for up to 3 months.
Recipe FAQ
You can follow our gluten-free chocolate chip cookie recipe and use butterscotch chips instead of chocolate chips to make gluten-free butterscotch chip cookies.
More Dessert Recipes
Chewy Butterscotch Chip Cookies
These chewy butterscotch chip cookies are the best butterscotch cookies made with classic ingredients for a cookie that has the perfect chewy texture.
Ingredients
- 2 sticks (1 cup) butter, softened at room temperature
- 1.5 cups brown sugar
- ⅓ cup cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1.5 cups butterscotch chips
Instructions
- Add the softened butter, brown sugar and cane sugar to the bowl of a stand mixer.
- Cream the butter and sugars together.
- Add the eggs and vanilla extract.
- Mix to combine.
- In a separate bowl, whisk the flour, salt, baking power and baking soda together.
- Pour the flour mixture into the bowl of the stand mixer with the wet ingredients.
- Turn the mixer to medium speed and mix to combine the wet and dry ingredients into a ball of dough.
- Pour the butterscotch chips into the bowl with the dough and mix until the butterscotch chips are mixed into the dough.
- Cover the bowl with plastic wrap or transfer the ball of dough to an airtight container.
- Chill the dough in the fridge for 2 hours (minimum) and up to 24 hours.
- Once the dough has chilled, preheat the oven to 350 degrees and line a sheet pan with parchment paper.
- Use a cookie scoop to scoop the dough into balls.
- Place each ball of dough on the sheet pan with 1.5 to 2 inches space between each cookie dough ball.
- Place the sheet pan in the oven to bake the cookies for 10-12 minutes at 350 degrees.
- When the cookies are done, remove the pan from the oven and allow them to cool for 1-2 minutes before using a spatula to transfer the cookies to a cooling rack.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 110mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g
