A Sweet Treat
Do you have someone in your life (perhaps yourself!) who has a giant sweet tooth? These butterscotch cookies are the perfect dessert to satisfy that sugar craving.
Serving Size:
18
Prep Time:
15 min
Bake Time:
10 min
Calories:
160 per cookie
About this Recipe
You can never go wrong with a classic chocolate chip cookie – which is why I used that as an inspiration for this sweeter adaptation. The trick is using butterscotch chips, which add a rich, sweet flavour to the cookie. These cookies are the perfect recipe for the sweet tooth in your life!
Ingredients
Butterscotch Cookies
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup butterscotch chips
Not only are these cookies delicious, they are super easy to make! While letting the dough chill in the fridge for a couple of hours will give a more complex flavour profile to the cookie, this recipe works just as well without chilling the dough at all.
Some Pro Tips:
The ratio of butterscotch chips in this recipe is important – I find more than 1/2 cup makes the cookies too sweet overall.
I recommend using parchment paper on a baking sheet when making cookies. While you can certainly grease the baking sheet with butter or margarine instead, I find that parchment paper reduces the risk of burning the bottom of the cookies and ensures you can easily remove them from the tray.
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the granulated sugar, brown sugar, and butter until a paste is formed and there are no lumps.
Step 3
Whisk in the egg and vanilla, ensuring both are evenly mixed into the batter.
Pro Tip: The trick to knowing when you’ve whisked enough is to lift the whisk out of the bowl a few inches – if the batter stays on the whisk for a couple seconds before falling back into the bowl, it’s ready.
Step 4
Add the flour and baking soda and fold them into the mixture using a spatula.
Pro Tip: It’s important to gently fold in the flour and baking soda and not whisk them in, as over-mixing the batter will result in more cake-like cookies (due to the gluten in the flour toughening).
Step 5
Add the butterscotch chips and fold them into the batter using a spatula.
Step 6 (OPTIONAL)
For a more complex flavour, chill the dough in the fridge for 2-3 hours. This step is not necessary, and if you’re in a time crunch you can bake the cookies right away without chilling the dough first.
Step 7
Using either an ice cream scoop or a spoon, scoop up the dough and form balls about 4cm (1.5 inches) in diameter. Place the cookies on the parchment-lined baking sheet, ensuring you leave at least 6cm (2.5 inches) between each cookie.
Pro Tip: You can make the cookies smaller or bigger, depending on your preference. If making them smaller, be sure to adjust the bake time to a little less to ensure you don’t burn them. If making the cookies bigger, you may want to bake the cookies for a little longer at a lower temperature.
Step 8
Bake the cookies for 10-12 minutes, or until the edges just start to brown.
Pro Tip: The exact time will depend on your oven. It’s better to start with less time and check frequently afterwards, adding a minute or two as necessary than to put too much time at the beginning and burn the cookies.
Step 9
Cool the cookies before serving.
Pro Tip: Wait a few minutes after you take the cookies out of the oven before transferring them to a cooling rack. Since the cookies will be very soft when removed, it’s best to let them cool (and thus harden) slightly before moving them or they may break apart.
Enjoy my Butterscotch Cookies recipe!
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