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With simple ingredients and the perfect flavor, these Butterscotch Cookies are a fun and easy treat that you will want to whip up all the time. They are tasty, easy, and simply delicious.

Butterscotch Cookies on a white plate

If you did not know, I’m a huge sucker for butterscotch cookies. It is one of my absolute favorite flavors around, and if I come across anything butterscotch, I’m sold.

I’m the type of person who will eat the butterscotch chips out of the bag. This is why I cannot get enough of these Butterscotch Cookies, they are just that good.

They are also so so easy. Using some butterscotch pudding and other on hand ingredients you can have these baked up in around 20 minutes!

These are officially a family favorite in our house and I know you’ll love them too. Imagine all those homemade cookies just waiting for you on the wire rack.

I love quick, easy, and fast and that is exactly what these are. They are also soft, chewy and full of flavor and that is one of the most important things about these cookies. 

It’s sooo tempting to eat the little cookie dough balls before they go in the oven. Right out of the cookie scoop, haha! A little patience, though, and you’ll have amazing golden brown cookies.

If you are a Butterscotch fan like me, you absolutely do not want to miss out on these Butterscotch Cookies. You will fall in love just like I did.

Some of my other favorite cookie recipes that we have on our site include: Chewy Sugar Cookies, Soft Coconut Chocolate Chip Cookies and M&M Oatmeal Cookies.

a hand holding up one Butterscotch Cookies in air

WHY THIS RECIPE WORKS:

  1. With easy ingredients and an easy recipe, these chewy butterscotch cookies come together quickly.
  2. You can double or triple the batch depending on how many you make.
  3. These delicious cookies are able to be stored long term so you can pull them out whenever the craving calls.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Salted butter
  • Light brown sugar
  • White sugar
  • Egg
  • All-purpose flour
  • Baking soda
  • Butterscotch pudding mix
  • Butterscotch baking chips
ingredients needed to make Butterscotch Cookies

HOW TO MAKE BUTTERSCOTCH COOKIES:

  1. Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugars together in a medium to large bowl.
  2. Once the butter and sugars are mixed, add in the egg and beat the mixture again until the egg is fully incorporated. 
  3. Mix in the flour, baking soda, and butterscotch pudding mix (I like to use my electric mixer) until no clumps of dry ingredients remain.
  4. Gently fold in the butterscotch chips, scraping the sides of the bowl, until they are evenly distributed throughout the cookie dough.
  5. Scoop balls of dough the size of 1-2 tablespoons onto a cookie sheet and bake for 8-10 minutes, or until the tops begin to brown slightly.
  6. Serve and enjoy!
collage of images showing how to make Butterscotch Cookies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

This classic cookie dough DOES NOT need to chill!

One of my favorite things about this Butterscotch Cookie recipe is that the dough is made so the cookies do not spread much.

So they are quicker and faster than some cookie dough that you may be used to.

I don’t mind dough that is chilled but I love when they come together nicely without having to do that step!

Brown sugar is an integral part of this recipe to bring out that butterscotch flavor that these cookies have. I would not recommend leaving it out.

If you want a less rich cookie, you can halve it and then add that portion to the granulated sugar instead.

overhead image Butterscotch Cookies on a white plate

Add what you like to this chewy cookie recipe.

Here are some ideas to get you started.

  • Milk Chocolate Chips: Add some milk chocolate chips to enhance the sweetness of the butterscotch.
  • Oatmeal: Mix in oats for a chewy texture similar to oatmeal scotchies.
  • Nuts: Walnuts or pecans can add a nice crunch and complement the butterscotch flavor.
  • Maple Syrup: A tablespoon of maple syrup can add depth to the flavor.
  • Toffee Bits: Add toffee bits for an extra layer of crunch and sweetness.
  • Shredded Coconut: For a little bit of a tropical twist, mix in shredded coconut.
  • Dried Fruit: Add dried cranberries or raisins for a fruity touch.
  • Sea Salt: Sprinkle a pinch of finishing salt on top of the cookies before baking for a sweet and salty combination.
  • Dark Chocolate Chips: For a richer taste, mix in some dark chocolate chips.
  • White Chocolate Chips: Combine with butterscotch chips for a creamy contrast.

You control what’s in your cookie jar. That’s the best thing about homemade.

Hey, maybe oatmeal butterscotch cookies would be good… Don’t forget to save the printable recipe card!

  • Unsalted Butter: Use unsalted butter and add 1/4 teaspoon of sea salt to control the saltiness.
  • Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
  • Coconut Sugar: Replace granulated sugar with coconut sugar for a different sweetness profile.
  • Vegan Butter: Use vegan butter to make the recipe dairy-free.
  • Dark Brown Sugar: Use dark brown sugar instead of light brown sugar for a deeper molasses flavor.
  • Gluten-Free Flour: Substitute all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
stacked Butterscotch Cookies with a bite taken out

These can be stored in an airtight container where they will keep for up to 5 days on the countertop, you may be able to extend the life to 7 if you store them in the refrigerator.

They can also be frozen, you can freeze them baked or unbaked.

With each of these, just place cookies or dough in a freezer container separated by parchment paper, and they will keep for up to 2 months.

To defrost, remove them from the freezer and let them thaw overnight in the refrigerator.

You can actually bake these frozen; just give them a few more minutes to cook through.

DANA’S TIPS AND TRICKS:

  • Easily double this batch to make more for larger crowds.
  • Make sure that you use instant butterscotch pudding in these and not cook and serve.
  • Other mix-ins can be used, see my tips above for some that we enjoy.
  • These butterscotch chip cookies can be frozen, again see above on how to do that.
  • These do not need to be chilled, they are ready for the oven right away.
a hand dipping one Butterscotch Cookies in to a glass of milk

Love butterscotch and cookies?

Then why not combine those two and make these absolutely delicious Butterscotch Cookies?

You’ll get rave reviews. They’re just about the best cookies ever.

If you like this recipe, you might also like:

If you’ve tried these BUTTERSCOTCH COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 3 votes

Butterscotch Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 12 minutes
Total: 20 minutes
With simple ingredients and the perfect flavor, these Butterscotch Cookies are a fun and easy treat that you will want to whip up all the time. They are tasty, easy, and simply delicious.
Servings 29 cookies

Ingredients
  

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugars together in a medium sized mixing bowl.
    1 cup salted butter, 2/3 cup light brown sugar, 1/4 cup granulated sugar
  • Once the butter and sugars are homogenous, add in the egg and beat the mixture again until the egg is fully incorporated.
    2 large eggs
  • Mix in the flour, baking soda, and butterscotch pudding mix until no clumps of dry ingredients remain.
    2 cups all-purpose flour, 1 teaspoon baking soda, 3.4 ounce box instant butterscotch pudding mix packet
  • Gently fold in the butterscotch chips until they are evenly distributed throughout the cookie dough.
    1 & 1/2 cups butterscotch baking chips
  • Scoop balls of dough the size of 2 tablespoons onto a cookie sheet and bake for 10-12 minutes, or until the tops begin to brown slightly.
  • Serve and enjoy!

Notes

  • Easily double this batch to make more for larger crowds.
  • Make sure that you use instant butterscotch pudding in these and not cook and serve.
  • Other mix-ins can be used, see my tips above for some that we enjoy.
  • These butterscotch chip cookies can be frozen, again see above on how to do that.
  • These do not need to be chilled, they are ready for the oven right away.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 149mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 221IU | Calcium: 10mg | Iron: 0.5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 3 votes (3 ratings without comment)

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