Our Butterscotch Cookies are soft, chewy, buttery and full of butterscotch flavor. This nostalgic cookie recipe is simple and reminds me of growing up in grandma's kitchen, baking all sorts of classic treats. Our recipe is perfectly filled with butterscotch chips and made even more flavorful with crushed Butterfinger candy.
There are no complicated steps to making our chewy butterscotch cookies and they're made with pantry staples. They have perfectly soft centers with a crunchy butterscotch chip texture in every bite. We use this basic soft sugar cookie recipe for all of our cookies and it never fails to please, just like our pumpkin sugar cookies and chocolate chip pumpkin cookies!
Butterscotch cookies are great for fall baking, bake sales, Christmas cookie trays and after-dinner dessert. They're one of of our favorites on these occasions, along with mint chocolate chip cookies and white chocolate sugar cookies.
Table Of Contents
Why You'll Love Our Butterscotch Cookie Recipe
- Soft centers with lightly crisp edges
- Deep caramel flavor notes from brown coconut sugar
- Loaded with butterscotch chips in every bite
- Easy no-fuss recipe perfect for beginner bakers and baking with kids
Ingredients
- All-purpose flour
- Brown coconut sugar (or traditional light brown sugar)
- Butterscotch chips
- Crushed Butterfinger candy bar
- Unsalted butter
- Egg
- Milk
- Vanilla extract
- Baking soda
- Baking powder
- Salt
Kristina's Tips
- For thicker, more risen cookies chill the dough for at least one hour, up to 24 hours. For flatter cookies, bake immediately after mixing the dough.
- Don't over bake the cookies or they will become dried out. The bottom edges should have just began to brown when you remove them from the oven.
Variations
- Use a combination of chocolate chips and butterscotch chips
- Add in chopped pecans or other nuts for an even crunchier bite
- Sprinkle with sea salt for a sweet and salty flavor
How To Make Butterscotch Cookies
- In a large mixing bowl, cream together the unsalted butter and brown coconut sugar with a electric hand mixer until light and fluffy.
- Mix in the egg and vanilla extract and beat until combined.
- Slowly beat in the all-purpose flour, baking powder, baking soda and crushed Butterfinger candy. Mix until evenly combined.
- Add in the milk and slowly beat until mixed into the cookie dough.
- Using a spatula, fold in the butterscotch chips.
- Chill dough for 30-60 minutes (optional).
- Once chilled, heat the oven to 400 degrees Fahrenheit. Divide dough into 18 cookies, about 2 tablespoons of cookie dough each. Bake for 7-9 minutes, or until the edges just begin to turn brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack before serving or storage container.
Why Are My Butterscotch Cookies Flat?
This is usually because the dough hasn't had enough time to chill before baking. It should be chilled for at least 30-60 minutes, if not longer. Chilling overnight is another option for getting puffy, risen cookies.
How To Store
Store butterscotch cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 6 months.
The dough freezes well for baking later on, too, which is especially great for the busy holiday baking season. Wrap the dough in plastic wrap and place in a freezer-safe storage container. Thaw overnight in the fridge before dividing into balls and baking.
Recipe
Butterscotch Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup Butterfinger candy crushed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoon milk
- 1 cup butterscotch chips
Instructions
- In a large mixing bowl, cream together the unsalted butter and brown coconut sugar with a electric hand mixer until light and fluffy.
- Mix in the egg and vanilla extract and beat until combined.
- Slowly beat in the all-purpose flour, baking powder, baking soda and crushed Butterfinger candy. Mix until evenly combined.
- Add in the milk and slowly beat until mixed into the cookie dough.
- Using a spatula, fold in the butterscotch chips.
- Chill dough for 30-60 minutes (optional).
- Once chilled, heat the oven to 400 degrees Fahrenheit. Divide dough into 18 cookies, about 2 tablespoons of cookie dough each. Bake for 7-9 minutes, or until the edges just begin to turn brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack before serving or storage container.
Notes
Nutrition
Comments
No Comments