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Butterscotch Cookies

These butterscotch cookies are slightly chewy on the outside, while tender and melt-in-your-mouth on the inside. Just one bite and you'll be hooked! 
Course Dessert
Cuisine American
Keyword butterscotch, cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 37 minutes
Servings 42 cookies
Author Danielle


  • 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 chips


  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
  • Mix in the eggs and vanilla extract, one at a time, until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix until just combined, then mix in the butterscotch chips on low-speed until fully incorporated.
  • Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  • Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, making sure to leave a little room between each ball of cookie dough.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.


Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Scoop the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer for 1 to 2 hours. Once the cookie dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. Cookie dough may be baked from frozen for an additional 1 to 2 minutes.
Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.