Butterscotch Cookie Recipe

a pile of butterscotch cookies with butterscotch chips scattered around

5 from 3 ratings

Butterscotch Cookie Recipe

When I set out to make the perfect recipe for butterscotch cookies, the goal was to develop the best flavor and the perfect cookie texture. Mission successful! I used my tried-and-true methods learned over my years as a baker to make a cookie that is chewy in the center, crisp on the edges, packed with butterscotch flavor and delivers on presentation, too.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: butterscotch cookies

Servings: cookies

Author: Beth

Ingredients

3 cups all-purpose flour 360 grams
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
11 or 12 oz bag butterscotch chips 312 grams
1 cup unsalted butter room temperature, 226 grams
1 ¼ cups brown sugar 266 grams
¼ cup granulated sugar 50 grams
2 large eggs room temperature
1 tsp vanilla extract

Instructions

Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
In a mixing bowl combine the flour, cornstarch, baking soda, salt, cinnamon and 1 cup of butterscotch chips. Set aside.
In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
Add in the eggs and vanilla extract, beat for 30 seconds.
Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining butterscotch chips on the outside of the dough balls. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time.
For 2 Tbsp sized dough balls, bake for 10-13 minutes. Adjust the bake time accordingly for smaller or larger cookies.
Allow the cookies to cool for 15 minutes on the baking sheet before removing.

Video

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