The Ultimate Soft and Chewy Butterscotch Cookies

Prepare to fall in love with these utterly irresistible Butterscotch Cookies. Each bite offers a delightful journey through deep, rich caramel-toffee flavors, combined with an unparalleled soft and chewy texture. Loaded generously with butterscotch baking chips, these cookies are a perfect blend of sweetness, warmth, and nostalgic charm, designed to elevate your baking experience.

Unveiling the Authentic Flavor of Butterscotch

Many confuse butterscotch with caramel, but there’s a distinct difference that makes butterscotch uniquely special. At its heart, butterscotch derives its signature taste from a harmonious blend of brown sugar and butter. Unlike caramel, which is primarily caramelized white sugar (sometimes with cream), butterscotch inherently includes butter and often molasses from the brown sugar, giving it a deeper, more complex profile.

While butterscotch sauce typically involves simmering brown sugar, butter, cream, and a touch of salt to achieve its rich, velvety consistency, crafting truly exceptional butterscotch cookies goes beyond just adding store-bought chips. Our quest for the ultimate rich butterscotch taste led to extensive testing. The result? A recipe that consistently delivers the best Butterscotch Cookies imaginable! We achieved this by incorporating the foundational elements of butterscotch – generous amounts of butter, rich dark brown sugar, and a key ingredient, molasses – directly into the cookie dough. This foundation is then brilliantly amplified by a generous inclusion of butterscotch baking chips, creating an intense, multi-layered flavor experience that is both authentic and incredibly satisfying.

Your Expectation: Pure Butterscotch Bliss

Prepare your taste buds for an extraordinary experience with these Butterscotch Cookies. Each cookie is a masterpiece, offering a symphony of flavors reminiscent of deep molasses, sweet caramel, and rich toffee. The texture is nothing short of perfection: intensely soft and wonderfully chewy, with delicate edges that offer just the slightest hint of crispness. This textural contrast adds another layer of enjoyment to every bite.

What truly sets these cookies apart is their generous infusion of butterscotch baking chips. These chips are not merely an addition; they are a vital component that significantly intensifies the core butterscotch flavor. As they melt and soften during baking, they create pockets of concentrated sweetness and a delightful, smooth texture that complements the cookie dough beautifully. The result is a cookie that boasts an undeniable and strong butterscotch presence, a treat that satisfies every craving for this classic, heartwarming flavor.

The Essential Role of Molasses in Butterscotch Perfection

Molasses is far more than just a sweetener in these cookies; it’s a game-changer that imbues them with their signature depth and texture. It contributes a nuanced, soft caramel and distinct toffee taste, enriching the overall butterscotch profile. Beyond flavor, molasses is instrumental in making these cookies exceptionally soft and chewy, preventing them from becoming dry or crumbly. Its hygroscopic nature helps retain moisture, ensuring a delightful chewiness that lasts.

When selecting molasses for your baking, you’ll encounter a variety of options, ranging from light to very dark, including blackstrap molasses. It’s crucial to choose wisely. Blackstrap molasses, while rich in nutrients, possesses a very strong, somewhat bitter, and less sweet flavor profile, making it generally unsuitable for most baked goods where sweetness and delicate balance are key. Instead, opt for a dark molasses, often labeled as “robust” or “full-flavored.” This type strikes the perfect balance, offering a rich, sweet, and complex taste that enhances the butterscotch flavor without overpowering it. It’s the secret ingredient for that perfect homemade touch.

Based on extensive testing, we confidently recommend using Brer Rabbit® and Grandma’s® molasses for consistent and delicious results in this recipe.

The Dynamic Duo: Dark Brown and Light Brown Sugar

Beyond the direct addition of molasses, the brown sugars themselves play a pivotal role in the exquisite flavor and texture of these Butterscotch Cookies. Brown sugar, by its very nature, is granulated sugar with molasses added back in. The distinction between light and dark brown sugar lies in the molasses content: dark brown sugar contains a higher percentage of molasses. This increased molasses gives dark brown sugar a noticeably deeper color, a richer, more robust flavor profile, and a higher moisture content.

Our recipe thoughtfully combines both light and dark brown sugar to achieve a perfectly balanced flavor and an ideal texture. The light brown sugar contributes a gentle sweetness and a fine crumb, while the dark brown sugar infuses the cookies with its deep, caramel-like notes and significant moisture, which enhances chewiness. This strategic combination ensures a complex flavor that is neither too subtle nor too overwhelming, and a texture that is wonderfully tender without being too delicate.

Should you prefer to simplify, you can certainly use all light brown sugar in this recipe. While the flavor might be slightly less intense and the chewiness marginally reduced, the cookies will still be delicious. However, for the truly authentic, rich butterscotch experience described, the blend is highly recommended.

Both dark and light brown sugars are readily available in the baking aisle of any grocery store. While they may appear similar at first glance, a closer look reveals dark brown sugar’s distinctly richer hue, indicating its higher molasses concentration and deeper flavor potential.

Expert Tips for Flawless Butterscotch Cookies

• Ensure Butter is Cooled (Not Hot): After melting your butter, allow it to cool slightly at room temperature for about 5 minutes before incorporating the sugars. Using hot butter will prematurely melt the brown sugars, leading to a greasy cookie dough and cookies that spread too much and have an oily, flat texture. The slight cooling allows the butter to emulsify properly with the sugars, creating a perfect base.
• Measure Molasses with Precision: Molasses is potent, so accurate measurement is key. Overfilling your measuring spoon can result in an overwhelming, overly strong molasses flavor that dominates the butterscotch, and it can also make your cookie dough excessively wet, affecting its texture and spread. Measure exactly to the top of the spoon to achieve the ideal flavor balance and dough consistency.
• Thoroughly Incorporate Butter and Brown Sugar: This step is more crucial than it might seem. When you begin mixing the melted butter and brown sugars, the mixture may initially appear reluctant to combine. However, persist with whisking or stirring until they are completely integrated and smooth, typically for 1-2 minutes. Taking the time to do this correctly ensures the sugars dissolve properly and prevents the butter from separating, which would lead to greasy, crumbly cookies rather than the desired soft and chewy texture. A well-mixed butter-sugar base is the foundation for a perfect cookie.
• Don’t Overmix the Flour: Once you add the flour, mix only until just combined. Overmixing gluten-containing flour can develop the gluten too much, resulting in tough, dry cookies instead of the desired soft and chewy texture. Stop mixing as soon as no dry streaks of flour remain.
• Chilling the Dough is Essential: While 1 hour of chilling is recommended, don’t skip this step! Chilling allows the flavors to meld and deepen, and crucially, it solidifies the butter in the dough. This prevents the cookies from spreading too much during baking, ensuring they retain their thickness and chewiness. Cold dough bakes up beautifully.
• Bake Just Until Set: The key to irresistibly soft and chewy cookies is to slightly underbake them. Look for cookies with golden-brown edges that are set, but whose centers still appear slightly soft and puffy. They will continue to set as they cool on the hot baking sheet. Removing them at this stage guarantees that perfect tender interior.

Indulge in More Delightful Cookie Recipes

If you’re a fan of homemade cookies, you’ll love exploring these other fantastic recipes from Chelsea’s Messy Apron:

• Funfetti Cookies: Soft sugar cookies adorned with colorful sprinkles, perfect for any celebration.
• Maple Cookies: Deliciously tender cookies finished with a luscious maple glaze for a comforting treat.
• Cookies and Cream Muddy Buddies: A fun, no-bake snack featuring the irresistible combination of chocolate and Oreo cookies.
• Salted Caramel Cookies: Rich cookies topped with creamy cream cheese frosting and a decadent caramel drizzle.
• Magic Cookie Bars: An effortless dessert with layers of goodness over a buttery graham cracker crust.

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5 from 9 votes

Butterscotch Cookies

By
Chelsea Lords

These Butterscotch Cookies are irresistibly soft and chewy, featuring a deep, rich caramel-toffee flavor that will make them an instant favorite.

Prep Time:

10 minutes

Cook Time:

14 minutes

Chilling Time:

1 hour 30 minutes

Total Time:

1 hour 54 minutes

Yield:

20
cookies

Video Guide

For a visual step-by-step guide, watch our video tutorial on how to make these delightful Butterscotch Cookies!

Equipment

• Large bowl (microwave-safe recommended)
• Sheet pan (15″ x 10″) (lined with parchment paper or silicone baking mat)

Ingredients

• 8 tablespoons unsalted butter
• 1/2 cup light brown sugar (lightly packed)
• 1/4 cup dark brown sugar (lightly packed)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons molasses (see Note 1)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1-3/4 cups flour (spooned and leveled, see Note 2)
• 3/4 cup butterscotch baking chips

Instructions

1. Melt the butter in a large microwave-safe bowl. Allow the melted butter to stand at room temperature for 5 minutes to cool down slightly. This crucial step prevents the butter from melting the sugars prematurely, which could lead to greasy cookies. Once the butter has cooled, add both light and dark brown sugars. Whisk or stir vigorously until the butter and sugars are thoroughly incorporated and smooth, which typically takes about 1–2 minutes. Don’t rush this step; complete integration is essential for the best texture. Next, add the egg, vanilla extract, and molasses, mixing until just combined.
2. Introduce the baking soda, baking powder, and salt to the wet ingredients and mix briefly to combine them. Then, gently add the flour on top. Mix carefully until the flour is just combined into the dough, taking great care not to overmix, as this can lead to tough cookies. Finally, fold in the butterscotch chips until they are evenly distributed throughout the dough. Cover the dough tightly with plastic wrap and chill in the refrigerator for a minimum of 1 hour. This chilling period is vital for flavor development and prevents the cookies from spreading too much during baking.
3. After chilling, divide your dough into 1-1/2 tablespoon portions. When shaping, create balls that are taller than they are wide. This helps ensure a thicker, chewier cookie. Once all the dough balls are formed, cover and refrigerate them for an additional 5–10 minutes. This second brief chill helps them hold their shape beautifully in the oven.
4. Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat. Place no more than 6 dough balls on the prepared pan, ensuring they are spread far apart to allow for proper air circulation and expansion. Bake for 9–14 minutes. It’s important to watch them carefully to avoid overbaking. We recommend removing the cookies after about 10 minutes—slightly underbaked Butterscotch Cookies are truly the best for achieving that desired soft and chewy texture. Let the cookies stand on the hot cookie sheet for 4–5 minutes after baking to finish setting before carefully transferring them to a wire cooling rack to cool completely.

Recipe Notes

Note 1 (Molasses Selection): For the best flavor and texture in these butterscotch cookies, ensure you use dark molasses. This type is also frequently labeled as “robust” or “full-flavored” in stores. Avoid blackstrap molasses, which is too strong and bitter for baking purposes. We have thoroughly tested this recipe with both Brer Rabbit® and Grandma’s® molasses and wholeheartedly recommend both brands for their consistent quality.

Note 2 (Accurate Flour Measurement): The precise measurement of flour is critical for cookie texture. Scooping a measuring cup directly into a bag of flour can compact it, leading to an excessive amount of flour and consequently, dry, dense cookies. To ensure accuracy, always spoon the flour lightly into your measuring cup until it overflows, then level it off with the flat back of a knife or a straight edge. This method, often called the “spoon and level” method, guarantees the correct flour quantity for perfectly tender cookies.

Storage: Store your freshly baked Butterscotch Cookies in an airtight container at room temperature. They are best enjoyed within 3–4 days for optimal freshness and chewiness. For longer storage and convenience, we recommend freezing the cookie dough rather than the baked cookies. To do this, drop the shaped cookie dough balls onto a parchment-lined sheet pan and freeze until they are solid. Once frozen, transfer the solid dough balls to an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply place them on a baking sheet straight from the freezer and add a few extra minutes to the baking time specified in the instructions.

Nutrition Facts (Approximate)

Serving: 1 cookie |
Calories: 129kcal |
Carbohydrates: 20g |
Protein: 1g |
Fat: 5g |
Saturated Fat: 3g |
Trans Fat: 1g |
Cholesterol: 22mg |
Sodium: 167mg |
Potassium: 42mg |
Fiber: 1g |
Sugar: 17g |
Vitamin A: 169IU |
Calcium: 20mg |
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation. Values may vary based on specific ingredients and preparation methods.