Butterscotch Cookies

5 from 2 votes

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

Prep Time15

Cook Time9

Total Time24

Course: Dessert

Cuisine: American

Keyword: Butterscotch Toffee Cookies Recipe

Servings: cookies

Calories: 218kcal

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.

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.