These super soft & chewy Butterscotch Cookies have a delicious butterscotch flavor and are filled with butterscotch chips. They’re the perfect recipe if you’re looking for something just a little different than traditional chocolate chip.
If you’re looking for deliciously soft cookies that are just a little bit different – then this butterscotch cookie recipe is for you. The batter has a delicious butterscotch flavor because we’re using brown sugar, lots of vanilla extract and browned butter. Then the cookies are filled with butterscotch chips for a double dose of deliciousness.
The idea for this recipe came because lately I’ve been feeling nostalgic. I’m not sure if it’s because my birthday’s coming up, or because I just passed the 1 year anniversary of my first post….. but I’m getting sentimental. Anyways, while reflecting (aka drinking wine on a Friday night in my sweatpants) and reading old posts – I realized butterscotch hasn’t made an appearance on Just So Tasty in a long, long time.
Like…. almost a year.
So clearly – a butterscotch recipe is in order. And when in doubt – I make cookies. Thick, chewy, super soft, butterscotch cookies. Filled with a healthy dose of butterscotch chips. (“Healthy” meaning “copious/plentiful” here).
The type of cookie that requires an extra tall kitchen assistant to place said cookies out of site on the top shelf of your cupboard because they look at you and scream “EAT ME PLEASE”. (Why yes – that’s how little self control I have).
These butterscotch cookies are just that.
How to Make Butterscotch Cookies
These butterscotch cookies start with brown butter for a delicious nutty, butterscotch flavor. If you haven’t made cookies with brown butter before – it’s basically upping the flavor times 100.
We’ll simply melt the butter in a saucepan on the stove top then as it finishes melting and begins to make popping sounds – continue to gently whisk. The color will go from light yellow to amber/brown as you see little specks form and your kitchen is filled with a delicious nutty aroma.
Then we’re adding an extra egg yolk and a little milk to keep the cookies soft and chewy.
Now, I basically always chill my cookie dough for thick, pudgy, super soft cookies – and in this recipe its 100% necessary. Chilling your dough combats spreading & cookies that are too crispy. Seriously, it’s the secret weapon of thick, chewy cookies – and while yes, I’m terrible at being patient – it’s soooo worth it.
Then for the prettiest cookie tops (because I’m that much of a perfectionist) – I like to dot the tops of my cookies with a few extra chocolate chips right after they come out of the oven. Probably not 100% necessary, but it’s fun to be fancy.
If you love butterscotch, are just looking for a new take on chocolate chip cookies – these Butterscotch Cookies are for you. So soft, so chewy & sooooo much butterscotch!!!
- 3/4 cup unsalted butter
- 2 cups all-purpose flour , spooned & leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt , to taste
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1 tablespoon milk
- 1 cup butterscotch chips plus more for placing on the tops of the cookies
- In a medium sized saucepan over medium heat, melt the butter.
- After it's done melting, leave on the heat and gently stir. You'll start to see little specks of brown forming. Once it's amber in color and has a nutty smell, remove from the heat.
- While the butter is cooling, in a large bowl whisk together the flour, baking soda & salt. Set aside.
- Using an electric mixer on medium speed beat together the butter, brown sugar and granulated sugar in a large bowl.
- Add in the egg, egg yolk and vanilla and continue beating.
- Turn the mixer down to low and slowly add in the flour mixture while beating, followed by the milk.
- Turn off the mixer and stir in the butterscotch chips.
- Form the dough into balls about 1 to 1.5 tablespoons in size. I got 30 cookies total. Place on a plate, cover with clingfilm and refrigerate for at least 3 hours or up to 48 hours.
- Preheat the oven to 350F degrees. Place the cookies 2 inches apart on a cookie tray lined with parchment paper or a silicone baking mat, and flatten the cookies slightly.
- Bake for about 8-10 minutes, or until the tops look almost set. Remove from the oven and optionally dot the tops of each cookie with a few chocolate chips.
- Allow to cool on the tray for 10 minutes, then transfer to a wire rack to continue cooling.