Delicious butterscotch flavor and soft, chewy texture is exactly what you’ll find in these butterscotch chip cookies! This easy recipe yields thick cookies with plenty of sweet flavor in every bite. Add a little sprinkle of sea salt for a salty sweet taste!

butterscotch chip cookies in a pile on small wire rack.


If you’re looking for a recipe with rich butterscotch flavor, I’ve got you. These cookies feature butterscotch chips that have a one-of-a-kind taste similar to a blend of caramel and brown butter. Try this recipe when you’re craving something sweet or you know someone who loves this unique flavor!

Why You’ll Love This Recipe

  • Unique flavor. Butterscotch is an underestimated baking flavor that is a treat for the tastebuds!
  • Make ahead option. Since the dough needs to be chilled, you can make it ahead of time and bake up to two days later!
  • Easy recipe. I used my chocolate chip cookie dough base, which calls for common ingredients and easy steps.
  • Soft and chewy texture. The edges are a little crispy while the centers are super soft (but not cake-y).
  • Versatile recipe. This cookie dough lends itself well to other mix-ins and flavors. I love adding chopped nuts or some dark chocolate chips.

Ingredient Notes

bowls of ingredients to make butterscotch chip cookies.
  • Butter: Use unsalted butter that is melted and slightly cooled. Every brand of butter has different amounts of salt added so it’s best to add the salt separately.
  • Brown sugar: Light brown sugar adds a chewy texture and subtle molasses taste. For more molasses flavor, use dark brown sugar instead!
  • Eggs: This recipe calls for one whole egg and one egg yolk to help bind the ingredients.
  • Cinnamon: A little bit of ground cinnamon complements the butterscotch flavor. Check that your spices are fresh and not expired.
  • Butterscotch chips: The star ingredient can be found in the baking aisle at your local grocery store.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try different mix-ins. Decrease butterscotch chips to 3/4 cup and add 1/2 cup chopped nuts, such as pecans. You can also do a mix of butterscotch chips and chocolate chips (or white chocolate!)

Add some more flavor. Increase the spice component by whisking in 1/2 teaspoon ground nutmeg or ginger to the dry ingredients. Another option is adding 1 teaspoon maple extract with 1 teaspoon vanilla.

Make oatmeal cookies. Swap out 1 cup flour for 1 cup rolled oats. This will add an extra chewy texture!

Brown the butter. This complements the butterscotch flavor while adding a slight nutty aroma to the cookies. Keep in mind that butter contains water that will evaporate when cooked. To offset the evaporation, whisk in 2 Tablespoons water to the browned butter.

How to Make Butterscotch Chip Cookies

photo collage demonstrating how to make butterscotch chip cookies in a mixing bowl.
  1. Whisk together the dry ingredients: flour, baking soda, salt and cinnamon. Set aside.
  2. Beat the butter and sugar until well mixed and light in color.
  3. Add egg, egg yolk and vanilla, and mix until combined.
  4. Add dry ingredients to wet ingredients and mix just until combined. Stir in the butterscotch chips.
photo collage demonstrating how to scoop butterscotch chip cookies and bake on a baking sheet.
  1. Cover and chill the dough for 2 hours.
  2. Scoop the dough into balls and place on baking sheet. Bake at 350 F for 10 to 12 minutes.

Expert Tips

Weigh your ingredients using a kitchen scale. This is the most accurate way to measure ingredients. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife.

Use room temperature ingredients. Not only are they easier to mix, but they make a better textured dough. As a result, your cookies will have a better texture too!

Chill the dough. This is the most important step if you want chewy cookies. I suggest at least 2 hours of chilling, but ideally overnight. Let the dough sit at room temperature for 10 to 15 minutes until soft enough to scoop.

Add a sprinkle of sea salt. This is the best way to complement the butterscotch flavor and balance the sweetness. It’s best to sprinkle it on after the cookies come out of the oven and are still warm.

butterscotch chip cookie leaning against stack of cookies.

Make Ahead and Storage Tips

Store cookies in an airtight container at room temperature for up to 5 days. Make sure cookies are cooled completely before storing.

Freeze dough for up to 3 months. Wrap in plastic wrap before freezing and, when ready to use, defrost in the refrigerator. You can also freeze baked cookies. Let them cool completely, then place in an airtight container or freezer bag for up to 3 months. For ultimate freshness, wrap the cookies in plastic wrap as well.

Make ahead the dough and store it in the refrigerator for up to 48 hours. Press plastic wrap on top of the dough to keep it from drying out.

Frequently Asked Questions

Can I make these without the butterscotch chips?

Yes, swap them out for semisweet, white chocolate or peanut butter chips. Other mix-ins include chopped nuts, raisins or dried cranberries.

Can I double the recipe?

Absolutely! Just make sure you have a large enough stand mixer or mixing bowl.

Why did my cookies spread?

Most likely the dough was too warm. This can happen if you’re baking in a warm or humid climate. If you’re working in batches, keep the dough in the refrigerator and make sure the baking sheet is not hot when starting a new batch.

stack of butterscotch chip cookies and the top cookie has a bite.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

butterscotch chip cookies in a pile on small wire rack.

Get the Recipe: Butterscotch Chip Cookies

Butterscotch lovers will adore this cookie recipe. It's easy to make and yield soft, yet chewy, cookies full of butterscotch chips!
5 (11 ratings)


  • 2 ⅓ cups (290 g) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¼ cups (220 g) butterscotch chips
  • Sea salt, optional


  • In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat melted butter, brown sugar and sugar until light in color, about 3 minutes. Mix in egg, egg yolk and vanilla. Scrape down the bottoms and sides of the bowl as necessary.
  • Add dry ingredients to wet ingredients and mix until combined (don’t over mix). Stir in the butterscotch chips by hand.
  • Cover the bowl and chill for at least 2 hours (ideally overnight).
  • Preheat oven to 350℉. Line a baking sheet with parchment paper.
  • Use a medium cookie scoop to scoop the dough. If it is too firm to scoop, let it sit at room temperature for 10 to 15 minutes. Roll the dough into balls and place 2 inches apart on the prepared baking sheet.
  • Bake cookies at 350℉ for 10 to 12 minutes or until the edges are set and centers are soft. Cool on the pan for a few minutes and add a sprinkle of sea salt if desired. Then transfer to a wire rack to cool completely.


Store in an airtight container at room temperature for up to 5 days.
Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking.
Serving: 1cookie, Calories: 142kcal, Carbohydrates: 23g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 108mg, Potassium: 23mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 166IU, Vitamin C: 0.001mg, Calcium: 10mg, Iron: 1mg

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