Butterscotch Cookies

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5 from 9 votes

These Butterscotch Cookies are irresistibly soft and chewy, featuring a deep, rich caramel-toffee flavor.

Prep Time10

Cook Time14

Chilling Time1 30

Total Time1 54

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Butterscotch Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $3.72

Equipment

Large bowl microwave-safe
Sheet pan (15" x 10") lined

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 see note 2
3/4 cup butterscotch baking chips

US - Metric

Instructions

Melt the butter in a large microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool down. Hot butter will melt the sugars and cause greasy cookies. Once butter has cooled, add in the brown sugars. Whisk or stir until butter and sugars are well incorporated, about 1–2 minutes. Take your time and keep whisking until butter and sugar are completely integrated. Add egg, vanilla, and molasses. Mix until combined.
Add in baking soda, baking powder, and salt. Mix to combine. Add the flour on top. Mix until just combined, taking care not to overmix the dough. Add in the butterscotch chips and mix to incorporate. Cover dough tightly and chill for 1 hour.
Divide your dough into 1-1/2 tablespoon balls. Make the balls tall, so the height of each is longer than the width. Cover and refrigerate the dough balls for 5–10 more minutes.
Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat. Place 6 dough balls on the pan, spread far apart, and bake for 9–14 minutes. Watch carefully so you don’t overbake. I remove cookies after 10 minutes—slightly underbaked Butterscotch Cookies are the best! Let cookies stand on the cookie sheet for 4–5 minutes before removing them to a cooling rack.

Video

Notes

Note 1: Be sure to use dark molasses; it can also be called robust or full-flavored. I have tested these cookies with Brer Rabbit® and Grandma’s® and would recommend both.

Note 2: Pressing a measuring cup into a bag of flour can pack in too much, leading to cookies with the wrong texture. Instead, spoon the flour into the cup, then level it off with the back of a knife for accurate measurement.

Storage: Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze the dough instead of baked cookies: drop cookie dough balls on a sheet pan and freeze until solid, then transfer to an airtight container or bag for up to 3 months. You can bake them straight from the freezer—just add a few extra minutes to the baking time.

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