These butterscotch chip cookies are thick, soft, and oh so delicious!
Today, I’m sharing my favorite butterscotch cookie, one that has my family fighting over the last crumb (and trust me, with teens, that’s saying something!). These Butterscotch Chip Cookies are pure magic – soft, thick and perfectly chewy centers, studded with rich butterscotch chips that melt into pockets of caramel-like heaven.
They disappear faster than I can say “save some for tomorrow!” Ready to create some memories of your own? This fool-proof recipe might just become your family’s new tradition.
Butterscotch Chip Cookie
What makes these cookies so special? Well, unlike other recipes that rush the process, we’re going to cream the butter and sugar together for a full 4 minutes. I learned this trick from my mom, who always said, “Patience in the kitchen is like love – you can’t rush it!” This extra time creates that perfect chewy texture that’ll have everyone begging for your secret.
What makes these cookies so special? Well, unlike other recipes that rush the process, we’re going to cream the butter and sugar together for a full 4 minutes.
This extra time creates that perfect chewy texture that’ll have everyone begging for your secret.
Tips from My Kitchen
- Make sure your butter is truly at room temperature. I usually set mine out while making breakfast – by the time I’m back from dropping the kids off at school, it’s perfect!
- Don’t skimp on the creaming time. Those 4 minutes are magical. I usually use this time to remind my teenagers about their laundry (again!).
- The dough will be thick – that’s exactly what we want! It keeps those butterscotch chips from sinking to the bottom.
Common Questions I Get
“Can I freeze the dough?” Absolutely! I often double the batch and keep half in the freezer. Perfect for those last-minute bake sale panics (we’ve all been there!).
“Why are my cookies spreading too much?” Nine times out of ten, it’s because the butter was too soft. Room temperature doesn’t mean melty – it should still hold its shape while being soft enough to dent with your finger.
Pro Tip: Let them cool on the baking sheet for about 5 minutes before moving them to a cooling rack. Though I won’t judge if you sneak one while they’re still warm – that’s the best part of being the baker!
Storage Tips
These cookies will keep for up to 5 days in an airtight container… though I’ve never actually seen them last that long in my house!
For me, baking is about more than just following a recipe – it’s about creating moments and memories. Every time I make these cookies, I think of my mom in her farmhouse kitchen, and now my own kids are creating their own memories in mine.
Happy baking!
P.S. Don’t forget to tag @on Instagram if you make these – I absolutely love seeing your kitchen successes!
Yield: 24
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Soft, thick, and chewy butterscotch cookies melt in your mouth.
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 and 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp. salt
- 1/2 cup cinnamon chips
- 1/2 cup butterscotch chips
- 4 tbsp icing sugar
Instructions
- Line a baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- Mix dry ingredients together and set aside.
- Using a mixer on medium, cream butter and sugar together in a large bowl for 4 minutes, or until creamy.
- Add egg and vanilla extract, and mix until the ingredients are fluffy.
- Slowly add the dry ingredients, and mix until the dough is thick.
- Stir in the butterscotch chips (the dough is thick so work them in well).
- Scoop tablespoons of dough onto the baking sheet and place in the oven.
- Bake for 10 minutes or until the edges of the cookies are golden brown.
- Cool, and sprinkle with icing sugar.
