🍪 Butterscotch Cookies

Soft, chewy, buttery, and packed with warm caramel flavor, these bakery-style butterscotch cookies feature crisp golden edges and thick tender centers filled with melty butterscotch chips. Dark brown sugar adds deep molasses richness while flaky sea salt perfectly balances the sweetness.

Course Dessert

Cuisine American

Keyword bakery style cookies, brown sugar cookies, butterscotch chip cookies, butterscotch cookies, caramel cookies, chewy butterscotch cookies, chewy cookies, easy cookie recipe, homemade cookies, soft cookies

Prep Time 20

Cook Time 11

Chill time 30

Total Time 1 1

Servings 24 cookies

Calories 200kcal

Cost $10 for entire recipe

Equipment

Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking Sheets
Parchment paper
cookie scoop
Cooling rack

Ingredients

1 cup unsalted butter softened to cool room temperature
1 1/4 cups dark brown sugar packed
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/3 cups butterscotch chips

Optional:

Flaky sea salt for topping
1/2 cup toasted pecans

Instructions

Step 1: Prepare the Oven

Preheat oven to 350°F and line baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the butter, dark brown sugar, and granulated sugar for about 2 minutes until creamy and smooth. Do not overbeat the mixture.

Step 3: Add Egg and Vanilla

Mix in the egg, egg yolk, and vanilla extract until fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients and mix only until no dry streaks remain. Do not overmix the dough.

Step 6: Add Butterscotch Chips

Fold in the butterscotch chips and pecans if using. Reserve a few chips for topping if desired.

Step 7: Chill the Dough

Cover and chill the dough for 30 minutes to help prevent spreading and create thicker chewier cookies.

Step 8: Scoop the Dough

Scoop dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. For bakery-style cookies, shape the dough slightly taller than wide.

Step 9: Bake

Bake for 10 to 11 minutes until the edges are lightly golden and the centers still look soft. The tops should appear just set. Do not overbake.

Step 10: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm if desired.

Notes

Chill the Dough for Thicker Cookies

Chilling the cookie dough before baking helps control spreading and creates thick chewy butterscotch cookies with soft centers and crisp golden edges. Because butterscotch chips melt faster than chocolate chips, chilling is especially important for achieving bakery-style texture.

Use Dark Brown Sugar for Rich Flavor

Dark brown sugar gives these homemade butterscotch cookies a deeper caramel flavor and helps keep the cookies soft for several days. The extra molasses creates a richer buttery taste that pairs perfectly with the butterscotch chips.

Do Not Overbake

For the best chewy cookie texture, remove the cookies from the oven when the edges are lightly golden and the centers still look slightly soft. The cookies will continue setting on the baking sheet as they cool.

Add Flaky Sea Salt

A light sprinkle of flaky sea salt balances the sweetness of the butterscotch chips and enhances the warm caramel flavor in every bite.

Make the Flavor Even Richer

For deeper toffee notes, brown the butter before mixing the dough. Allow the browned butter to cool before using so the cookies maintain the proper texture and thickness.

Better the Next Day

These chewy butterscotch cookies taste even better after resting overnight because the brown sugar, vanilla, and caramel flavors continue developing as the cookies sit.