If you're looking for the best soft Butterscotch Cookie recipe, these cookies are about to become your new favorite. They're perfectly soft, chewy and parched with rich butterscotch flavor- made even better with coconut sugar, butterscotch chips and crunchy crushed Butterfinger candy.
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This easy Butterscotch Cookie recipe makes a soft and chewy sugar cookie full of butterscotch chip and sweet Butterfinger crumbs. It delivers a bakery-style cookie with simple ingredients and is great for dessert, lunchboxes and gatherings with friends and family.
These delicious butterscotch cookies are a version of our pumpkin chocolate chip cookies and drop-style sugar cookies. They have perfectly soft centers with a crunchy butterscotch chip texture in every bite. We use this basic soft sugar cookie recipe for all of our cookies and it never fails to please. Check out our white chocolate chip cookies, mint chocolate chip cookies and chewy pumpkin sugar cookies next!
Why You'll Love Our Butterscotch Cookie Recipe
- Soft centers with lightly crisp edges
- Deep caramel flavor notes from brown coconut sugar
- Loaded with butterscotch chips in every bite
- Easy no-fuss recipe perfect for beginner bakers and baking with kids
Ingredients
- All-purpose flour
- Brown coconut sugar (or traditional light brown sugar)
- Butterscotch chips
- Crushed Butterfinger candy bar
- Unsalted butter
- Egg
- Milk
- Vanilla extract
- Baking soda
- Baking powder
- Salt
Tips from the Chef
- For thicker, more risen cookies chill the dough for at least one hour, up to 24 hours. For flatter cookies, bake immediately after mixing the dough.
- Don't over bake the cookies or they will become dried out. The bottom edges should have just began to brown when you remove them from the oven.
How To Make Butterscotch Cookies
- In a large mixing bowl, cream together the unsalted butter and brown coconut sugar with a electric hand mixer until light and fluffy.
- Mix in the egg and vanilla extract and beat until combined.
- Slowly beat in the all-purpose flour, baking powder, baking soda and crushed Butterfinger candy. Mix until evenly combined.
- Add in the milk and slowly beat until mixed into the cookie dough.
- Using a spatula, fold in the butterscotch chips.
- Chill dough for 30-60 minutes.
- Once chilled, heat the oven to 400 degrees Fahrenheit. Divide dough into 18 cookies, about 2 tablespoons of cookie dough each. Bake for 7-9 minutes, or until the edges just begin to turn brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack before serving or storage container.
How To Store
Store butterscotch cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 6 months.
Variations
- Use a combination of chocolate chips and butterscotch chips
- Add in chopped pecans or other nuts for an even crunchier bite
- Sprinkle with sea salt for a sweet and salty flavor
Recipe FAQs
Yes! Brown sugar works perfectly too and will still give the cookies a soft and chewy texture.
This is usually because the dough hasn't had enough time to chill before baking. It should be chilled for at least 30-60 minutes, if not longer. Chilling overnight is another option for getting puffy, risen cookies.
Yes! The dough freezes well for baking later on. Wrap the dough in plastic wrap and place in a freezer-safe storage container. Thaw overnight in the fridge before dividing into balls and baking.
Recipe
Butterscotch Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown coconut sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup Butterfinger candy, crushed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoon milk
- 1 cup butterscotch chips
Instructions
- In a large mixing bowl, cream together the unsalted butter and brown coconut sugar with a electric hand mixer until light and fluffy.
- Mix in the egg and vanilla extract and beat until combined.
- Slowly beat in the all-purpose flour, baking powder, baking soda and crushed Butterfinger candy. Mix until evenly combined.
- Add in the milk and slowly beat until mixed into the cookie dough.
- Using a spatula, fold in the butterscotch chips.
- Chill dough for 30-60 minutes.
- Once chilled, heat the oven to 400 degrees Fahrenheit. Divide dough into 18 cookies, about 2 tablespoons of cookie dough each. Bake for 7-9 minutes, or until the edges just begin to turn brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack before serving or storage container.
Notes
Nutrition
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