Butterscotch Cookies Recipe

On the outside, these butterscotch cookies are chewy, but on the inside, they melt in your mouth. One mouthful will hook you! 

– 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams; 2 sticks) unsalted butter (softened) – 1 cup (200 grams) packed light or dark brown sugar – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 (11-ounce) package (311 grams) butterscotch chip



Large basin of salt, baking soda, and flour. Cream butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large basin with a handheld mixer for 1–2 minutes.


Stir and scrape the bowl after adding each egg and vanilla essence. Add the butterscotch chips and mix on low speed until incorporated after barely combining the dry ingredients.


Seal the cookie dough and refrigerate for at least 2 hours. Preheat the oven to 350°F (180°C) after the dough is almost cold. Line three big baking sheets with parchment or silicone mats.


Get cookie dough out of the fridge. With a 1.5 tablespoon cookie scoop, scoop the cookie dough and place it on the prepared baking sheets, leaving space between each ball.


Bake until the cookies' edges are gently browned and tops are set, 10–12 minutes. After 5 minutes on the baking sheet, transfer the cookies to a wire rack to finish cooling.


Also See: 

Tiramisu Recipe