Butterscotch Cookies


3/4 cup unsalted butter, room temperature (divided)
1 cup dark brown sugar
1 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sea salt
2 cups (12 ounces) butterscotch chips (divided)

Optional Topping:

1/2 cup choice of butterscotch, semi-sweet chocolate, or white chocolate chips


  1. Preheat oven to 375 degrees (F). Line 2 baking sheets with parchment paper.
  2. Combine 1/2 cup (3 ounces) butterscotch chips and 3 tablespoons butter in a microwave-safe bowl. Heat in 15 second increments, stirring each time, until melted. Set aside.
  3. Using an electric mixer or stand mixer, cream together the remaining butter, brown sugar, and granulated sugar about 2 minutes.
  4. Add in eggs, 1 at a time, beating after each addition.
  5. Mix in the vanilla and the melted butterscotch mixture (be sure it’s only warm and not hot).
  6. In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Stir into the butter and sugar mixture until incorporated.
  7. Stir in the remaining butterscotch chips.
  8. If time permits, refrigerate the dough for at least 30 minutes. (If you refrigerate dough, don’t preheat oven until 20 minutes before baking cookies.)
  9. Scoop by rounded tablespoon onto the prepared baking sheets, keeping at least 3 inches between the cookies.
  10. Bake for 10 – 13 minutes, just until the edges of the cookies begin to brown.
  11. Allow to cool on cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

    Optional Topping:
  12. In a microwave-safe bowl, melt you choice of chips in the microwave in 15 second increments, stirring after each heat cycle until melted. Transfer to a piping bag and snip off the end. Pipe melted chips over the tops of cooled cookies. Allow 30 minutes for topping to harden before serving.
  13. Store leftover cookies in an airtight container at room temperature for up to 4 days.


  1. To freeze cookie dough, form dough into tablespoon-sized balls then roll in sugar. Place on a parchment-lined baking sheet and freeze until firm. Transfer frozen cookie balls to a freezer-safe ziplock bag for storage. When ready to bake, remove the amount you’d like to bake and allow to come to room temperature while the oven preheats. Bake as directed above.