Home > Desserts > Butterscotch Cookies Butterscotch Cookies April 19, 2020 | 31 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify their sweetness and flavor. What exactly is the flavor of butterscotch? The flavor of butterscotch is typically characterized by caramelized sugar and molasses — or dark brown sugar — with butter. This is different from caramel which is characterized by caramelized sugar only (no molasses, butter, or salt). To make a butterscotch sauce, it is typically a combination of dark brown sugar, butter, salt, and cream. So, of course, the easiest way to get butterscotch in cookies is to add butterscotch morsels or baking chips. And while that’s fine, I wanted a true, deep butterscotch flavor. Which meant some serious trial and error, and the result is the absolute best Butterscotch Cookies I’ve ever tasted! That testing began as I took the main tenets of butterscotch flavoring — butter, dark brown sugar, and molasses– and added each of these ingredients to these cookies. And then we add in the butterscotch baking chips to further intensify the butterscotch flavoring. QUICK TIP If you aren’t familiar, brown sugar is made brown by adding molasses to white sugar. So, dark brown sugar simply has a higher content of molasses. We use both light and dark brown sugar in these cookies, but we amp up that molasses flavor even more by adding in extra molasses. The molasses also contributes to the irresistibly soft and chewy texture in these cookies. What to expect from these Butterscotch Cookies Flavor-wise, these cookies have molasses undertones and a rich caramel-toffee-like flavor. Texture-wise, they’re very soft and chewy with ever so slightly crisp edges. They’re loaded with bites of butterscotch morsels which further emphasize the butterscotch flavors and adds sweetness and texture to the cookies. Let’s talk molasses The molasses lends a subtle caramel or toffee-like flavor. It’s also the secret to keeping the cookies soft and chewy. And, finally, the molasses adds a touch of sweetness to these Butterscotch Cookies. There are a lot of different molasses choices to pick from at the store that range from light molasses to blackstrap. Blackstrap molasses is very intense with a distinct bitterness and is considerably less sweet. It’s a bit off-putting in baked goods. Instead, try dark molasses (also sometimes labeled as “robust” or “full-flavored”). Dark molasses has a warm, sweet, robust flavor. I have tested these cookies with Brer Rabbit® and Grandma’s® and would recommend both. QUICK TIP Use leftover molasses in these Gingersnap Cookies, these Easter Cookies, or Oatmeal Scotchies. Dark Brown and Light Brown Sugar in these Butterscotch Cookies Beyond the actual molasses in these cookies, we’ve also got dark and light brown sugar–and they also contain molasses. Dark brown sugar has more molasses, and because of the increased amount of molasses, it has a darker and deeper color with a stronger flavor. I like using a combo of both in these Butterscotch Cookies, to ensure a well-balanced flavor as well as for texture reasons. (There is less overall moisture in light brown sugar.) If you’d rather use just one type of sugar, you can use all light brown sugar. Dark brown sugar is sold with the other sugars in the grocery store baking aisle. The two look similar, yet dark brown sugar is darker overall in color. Butterscotch Cookie Tips Don’t use hot butter. Hot butter will melt the sugars and cause oily cookies. It’s melted for texture reasons but needs to slightly cool down before continuing with the cookie making. Measure the molasses carefully. If the measuring spoons are over-filled with molasses, the flavor can be overwhelming and cookie dough could end up too wet. Measure just to the top of the measuring spoon. Thoroughly mix the melted butter and brown sugar. While stirring, it may seem like the sugars and butter won’t ever incorporate, but keep mixing until they do. Take the time to do this; otherwise, the cookies will end up greasy. If butter and sugars are separating, the mixture hasn’t been stirred thoroughly enough. More cookie recipes Funfetti Cookies soft sugar cookies with sprinkles Maple Cookies with a maple glaze Cookies and Cream Muddy Buddies with Oreo cookies Salted Caramel Cookies with cream cheese frosting and a caramel drizzle Magic Cookie Bars with a graham cracker crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Butterscotch Cookies 5 from 12 votes - Review this recipe The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify the sweetness and flavor. SAVE TO RECIPE BOX Print Recipe Butterscotch Cookies 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The softest and chewiest Butterscotch Cookies with a deep, rich caramel-toffee flavor. These cookies are loaded with butterscotch baking chips to further intensify the sweetness and flavor. Course Dessert, Snack Cuisine American, Vegetarian Keyword Butterscotch Cookies Prep Time 10 minutes Cook Time 14 minutes Chilling Time 1 hour 30 minutes Total Time 1 hour 54 minutes Servings 20 cookies Calories 129kcal Author Chelsea Cost $3.72 Ingredients8 tablespoons (113g) unsalted butter1/2 cup (103g) packed light brown sugar 1/4 cup (45g) packed dark brown sugar (or use more light brown sugar)1 large egg1/2 teaspoon pure vanilla extract2 tablespoons (49g) molasses Note 11/2 teaspoon baking soda1/2 teaspoon baking powder3/4 teaspoon fine sea salt1-3/4 cups (225g) white all-purpose flour Note 23/4 cup (125g) butterscotch chips InstructionsWET INGREDIENTS: Melt the butter in a large microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool down. (If the butter is hot, it will melt the sugars and cause greasy cookies.) Once the butter has cooled, add in the dark brown and light brown sugar. Whisk (or stir with a wooden spoon) until butter and sugars are well incorporated, about 1-2 minutes. Take your time to be sure the butter and sugar integrate; it will seem like they won't, but keep whisking until completely integrated. Add in the egg, vanilla, and molasses. Mix until combined.DRY INGREDIENTS: Add in the baking soda, baking powder, and salt and mix to combine. Add the flour (See Note 2) on top. Mix until just combined, taking care not to overmix the dough. Add in the butterscotch chips and mix to incorporate. Cover the dough tightly and chill for 1 hour.ROLL COOKIE DOUGH BALLS: Roll tall cylinders of dough. Each ball should be a full 1 and 1/2 tablespoons of dough (30 grams if you have a food scale). Cover and refrigerate the balls of dough for 5-10 more minutes (the dough gets warm when handled).BAKE: Preheat the oven to 350 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan (we like the Silpat sheet best for these cookies), spread far apart (I only bake 6-8 cookies at a time since they spread a lot), and bake for 9-14 minutes. Watch carefully, being sure not to overbake. (We remove ours at 10 minutes.) Slightly underbaked Butterscotch Cookies are the best! Remove from the oven and immediately, if needed, press any wayward edges of the cookie inwards with the back of a metal spatula. Let cookies stand on the cookie sheet for 4-5 minutes before removing them to a cooling rack.STORAGE: Store cookies in an airtight container at room temperature. They're best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft. Recipe NotesNote 1: Use dark molasses (also sometimes labeled as "robust" or "full-flavored"). I have tested these cookies with Brer Rabbit® and Grandma's® and would recommend both. Don't leave the molasses out-- the cookies aren't the same without it. Note 2: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. Nutrition FactsServing: 1serving | 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.