Butterscotch Cookies

These butterscotch cookies are soft and chewy with a delicious brown sugar flavor and tons of butterscotch chips. An easy cookie recipe that's a perfect twist on classic chocolate chip.

Course Dessert

Cuisine American

Keyword Butterscotch Cookies

Prep Time 20

Cook Time 9

Chilling 2

Total Time 2 30

Servings cookies

Calories 147kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

¾ cup unsalted butter softened but not melted
¾ cup brown sugar packed
½ cup white sugar*
1 large egg
1 large egg yolk discard the egg white
2 teaspoons vanilla
2 cups all-purpose flour spooned & leveled
¾ teaspoon baking soda
¼ - ½ teaspoon salt* to taste
1 ¼ cups butterscotch chips divided

US Customary - Metric

Instructions

In a large bowl beat together the butter, brown sugar and white sugar until fluffy.
Add in the egg, egg yolk and vanilla extract.
Turn the mixer down to low speed and mix in the flour, baking soda and salt.
Turn off the mixer and stir in 1 cup butterscotch chips. You'll use the remaining ¼ cup later. **Don't mix all the butterscotch chips into the dough - otherwise the cookies can spread too thin.
Cover the bowl with plastic wrap and refrigerate the cookies for 2 hours or overnight.
Preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or silicone baking mats.
Form the dough into balls with about 1-1.5 tablespoons of dough each. They'll be about the size of a golf ball or a little smaller. I like to use a cookie scoop for this. Place the balls 2 inches apart on the lined cookie sheets.
Bake 1 sheet at a time on the middle rack of the oven for 9-11 minutes, or until the tops look just set. Remove from the oven and place a few extra butterscotch chips on the top of each cookie (from the reserved ¼ cup).
Cool cookies on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.

Notes

These cookies are quite sweet, if you prefer your cookies not quite as sweet, only use ¼ cup white sugar in addition to the ¾ cup brown sugar for 1 cup of sugar in total.
Because these cookies are quite sweet, I like to use ½ teaspoon salt in this recipe. Feel free to use only ¼ teaspoon salt if you prefer.
To freeze the cookie dough, follow the recipe up until the stage of forming the dough into balls. Place the dough balls in a freezer bag and remove any excess air. Freeze for up to 2 months. When ready to bake, preheat the oven to 350F degrees. Bake the cookies as directed from frozen. They'll need a few extra minutes to bake - about 10-12 minutes total.
Store cookies in an airtight container at room temperature for up to 4 days. Don't stack the cookies until they're fully cooled. Cooled cookies can be frozen for up to 2 months. Freeze cookies in a freezer container in single layers with a piece of parchment paper or wax paper in between each layer to avoid sticking together.
Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 28 equal-sized cookies.

Nutrition