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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
These butterscotch cookies are a delightful combination of rich, buttery goodness, caramel sweetness, and toasty toffee flavor.
Butter, a blend of sugars, and a touch of vanilla create a moist and aromatic base.
The star ingredients are butterscotch chips and English toffee bits, infusing the cookies with creamy butterscotch and a delightful crunch of toffee.
You’ll need:
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- ½ cup of packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon of vanilla extract
- 2¾ cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of kosher salt
- 1½ cups of 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
Let’s dive into making the easy cookie dough and baking these yummy cookies.
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 two minutes).
Add vanilla extract and eggs and continue beating at high speed for about five minutes longer, occasionally scraping down the sides of the bowl.
Your dough should be noticeably lighter in color and very fluffy.
PRO TIP:
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.
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 two inches apart on a greased cookie sheet.
PRO TIP:
An ice cream scoop will work fine if you don’t have a cookie scoop on hand.
STEP SEVEN: Bake for nine to ten minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
PRO TIP:
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.
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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
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.
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.
MORE COOKIES RECIPES
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 three 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 one 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 them for up to three months.
For baked cookies, let them cool completely, then place them in an airtight container and freeze for up to three 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 five 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.
Why We Love This Recipe
IRRESISTIBLE FLAVOR: These cookies offer a unique combination of rich butterscotch sweetness and toasty toffee notes, creating a flavor profile that’s both indulgent and satisfying.
PERFECT TEXTURE: The cookies achieve a wonderful balance of softness from the butter and moisture from the eggs, alongside a delightful crunch from the English toffee bits, making each bite a textural delight.
NOSTALGIC COMFORT: The warm, buttery aroma and the classic combination of butterscotch and toffee evoke feelings of nostalgia and comfort, making these cookies a beloved favorite for many.
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.
Frequently Asked Questions
Can I bake two trays of cookies at the same time?
Yes, you can bake two trays of cookies at the same time. However, it’s important to rotate the trays halfway through the baking time for even baking. Also, baking times may vary slightly when more than one tray is in the oven.
What if I don’t have a cookie scoop?
If you don’t have a cookie scoop, an ice cream scoop or even a tablespoon can work fine. Just make sure to leave enough space between the dough balls on the cookie sheet as they will spread during baking.
Can I use a hand mixer instead of an electric mixer for this recipe?
Yes, you can use a hand mixer instead of an electric mixer. It might take a bit more time and effort, but the result will be the same.
Why should I need to cool the cookies on a wire rack?
Cooling cookies on a wire rack allows air to circulate around the cookies, which helps prevent them from getting soggy from condensation.
More Recipes You’ll Love
- Twix Cookies
- Thumbprint Cookies
- Lemon Crinkle Cookies
- Grinch Cookies
- Toll House Chocolate Chip Cookies
Butterscotch Cookies
These butterscotch cookies are deliciously chewy and packed with butterscotch and toffee bursts.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 30 cookies
Ingredients
- 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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Comments
Gloria says
My kids loved these!
Whitney Faust says
These are a hit every time I make them and a go-to for potlucks/gatherings!