Butterscotch Cookies

These butterscotch cookies are deliciously chewy and packed with butterscotch and toffee bursts.

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These divine butterscotch cookies are so sweet and chewy, they’ll make you want to go back for seconds. They are packed with butterscotch chips and toffee pieces that give these cookies a sweet flavor that will keep your taste buds begging for more.

Butterscotch Cookie Ingredients

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You’ll need:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar 
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ½ cups butterscotch chips
• 1 (8-ounce) bag of English toffee bits 

Substitutions And Additions For Butterscotch Cookies

CHIPS: You can play around with the type of chips you use in this recipe. Switch out the butterscotch chips for white chocolate chips or semi-sweet chocolate chips. Peanut butter chips or caramel chips would also add a nice twist to the flavor.

Alternatively, you can use a mixture of half butterscotch and half another flavor if you’d like in these cookies.

VANILLA EXTRACT: Almond extract or maple syrup can be used as a substitute for vanilla extract. They both can add a different depth of flavor to the cookies.

BROWN SUGAR: Dark brown sugar can be used in place of light brown sugar for a deeper, more molasses-like flavor. Keep in mind that this might change the texture of the cookie.

TOFFEE BITS: Almond toffee bits or chocolate-covered toffee bits can be used in place of English toffee bits for a different flavor and texture.

ADDITIONS: Adding a teaspoon of espresso powder can enhance the flavor of the butterscotch and toffee and add a subtle coffee note.

While adding a teaspoon of cinnamon to the dough can introduce a warm, spicy note that complements the cookie’s flavors well.

SEA SALT: Sprinkling a bit of flaky sea salt on top of the cookies before baking can balance the sweetness and add a pleasing crunch.

How To Make This Butterscotch Toffee Cookie Recipe

STEP ONE: Preheat the oven to 350°F and line two or three baking sheets with parchment paper or spray with nonstick baking spray.

STEP TWO: In a large bowl with an electric mixer at medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the bowl. Your dough should be noticeably lighter in color and very fluffy.

STEP THREE: In a medium bowl, combine flour, baking soda, and salt.

STEP FOUR: Add the flour mixture to the wet ingredients by the spoonful, mixing at low speed and incorporating each flour addition until all have been combined.

STEP FIVE: Beat in the butterscotch chips and the toffee pieces just until combined.

STEP SIX: Use a cookie scoop to form balls from the dough and space cookie balls 2 inches apart on a greased cookie sheet.

STEP SEVEN: Bake for 9 to 10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

STEP EIGHT: Transfer cookies to a wire rack and let them cool. 

Baking Multiple Trays Of Butterscotch Cookies

Baking multiple trays of cookies at the same time can be a bit tricky, but with a few tips, you can ensure that all your cookies bake evenly.

1. Preheat Your Oven: Make sure your oven is fully preheated before you start baking. This ensures that the heat is evenly distributed throughout the oven.
2. Rotate Your Trays: About halfway through the baking time, rotate your trays. This means switching the top tray with the bottom tray and also turning each tray 180 degrees. This helps the cookies to bake evenly, as most ovens have hot spots.
3. Monitor Your Cookies: Keep a close eye on your cookies, especially toward the end of the baking time. If one tray is browning faster than the other, you may want to switch them again.
4. Bake in Batches If Needed: If you find that your cookies aren’t baking evenly, you may want to bake them in separate batches next time. This allows you to focus on one tray at a time and ensures the best results.

Trouble Shooting A Butterscotch Cookie Recipe

Why did my butterscotch cookies spread too much during baking? It’s important to cream the butter and sugars, and then continue beating after the eggs and vanilla are added. This ensures that the dough holds its shape during baking and the butter doesn’t separate and melt, turning the cookies into flat crispy puddles.

Why didn’t my butterscotch cookies spread enough during baking? This could be due to too much flour in the dough. Make sure you’re measuring your flour correctly.

Spoon it into the measuring cup and level it off with the back of a knife. Don’t scoop directly from the bag or container, as this can compact the flour and lead to too much in your dough.

Why are my butterscotch cookies too dry or too hard? This could be due to over-baking. Remember that cookies will continue to cook on the baking sheet after you remove them from the oven. Try reducing the baking time by a minute or two.

How to Serve This Recipe for Butterscotch Cookies

Whether you’re enjoying them as a quick dessert or serving them at a gathering, these butterscotch cookies are sure to impress.

With a Glass of Milk: There’s nothing quite like the classic pairing of cookies and milk. The creamy, refreshing taste of milk perfectly complements the sweet and rich flavors of the butterscotch toffee cookies.

As Part of a Dessert Tray: These cookies can be served as part of a dessert platter, along with a variety of other sweets like brownies, hand pies, and mini cheesecakes. On your cookie tray, they complement our recipes for cherry chocolate chip cookies or Cool Whip cookies.

With Hot Cocoa: For a cozy winter treat, try serving these cookies with a mug of hot chocolate. The rich chocolate and butterscotch flavors make for a comforting and indulgent treat.

With Coffee or Tea: For a more grown-up serving suggestion, pair these cookies with a cup of strong coffee, a latte or tea. The bitterness of the coffee or the subtle flavors of the tea balance the sweetness of the cookie.

In an Ice Cream Sandwich: Get creative and use these cookies to make ice cream sandwiches. Choose a complementary flavor like vanilla ice cream (caramel or coffee work great too). The creamy ice cream and the crunchy cookies make for a delightful contrast of textures and flavors.

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For more cookie recipes that we just adore, try out our Twix cookies and blueberry cookies.

Storage

These could quite possibly be the perfect cookie. They store well, and their flavor can even deepen over time.

MAKE AHEAD: This recipe is perfect for making ahead of time. Simply prepare the cookie dough as instructed, then cover it tightly and refrigerate for up to 3 days.

When you’re ready to bake, let the dough come to room temperature for about 10-15 minutes, then scoop and bake as directed.

This is a great way to have fresh cookies on hand for unexpected guests or a quick treat.

IN THE FRIDGE: If you have leftover baked cookies, store them in the fridge for optimal freshness.

Place the cookies in an airtight container and they will last for up to 1 week in the fridge. The cool temperature helps to maintain the texture and flavor of the cookies.

IN THE FREEZER: These cookies freeze well, both baked and unbaked. For unbaked cookies, scoop the dough onto a baking sheet and freeze until solid. Then transfer the frozen dough balls to a zip-top bag and freeze for up to 3 months.

For baked cookies, let them cool completely, then place them in an airtight container and freeze for up to 3 months.

REHEATING: For unbaked cookies, simply bake from frozen, adding a couple of extra minutes to the baking time.

For baked cookies, you can let them thaw at room temperature or warm them in a 300°F oven for about 5 minutes.

If you’re in a hurry, you can also reheat individual cookies in the microwave. Start with 10-15 seconds and add more time if needed, but be careful not to overheat as the cookies can become tough.

These butterscotch cookies are perfect for the holiday season with their buttery, chewy, and sweet goodness. The rich butterscotch flavor is beyond heavenly, and the crunch of the toffee bits is a fun contrast to the soft texture of the cookie.

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Butterscotch Cookies

5 from 1 vote

These butterscotch cookies are deliciously chewy and packed with butterscotch and toffee bursts.

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 30 cookies

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Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups butterscotch chips
• 8 ounces English toffee bits

Instructions

 

• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
• In a medium bowl, mix together the flour, baking soda, and salt.
• Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
• Beat in the butterscotch chips and the toffee pieces, just until combined
• Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
• Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.
• Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
• Transfer cookies to a cooling rack and let them cool.

Notes

• It is important to cream butter and sugars and then continue beating after the eggs and vanilla are added. This ensures that the dough holds its shape during baking and the butter doesn’t separate and melt, turning the cookies into flat crispy puddles.
• An ice cream scoop will work fine if you don’t have a cookie scoop on hand.
• If you’d like, add a few butterscotch chips and/or toffee chips to the tops of the cookies as soon as they come out of the oven for a “pretty” cookie that tells everyone exactly what’s inside.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 45mg | Fiber: 1g | Sugar: 22g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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