22 Delicious Cookie Recipes with Butterscotch Chips

Get ready to fill your kitchen with the warm, buttery aroma of butterscotch! Whether you’re craving chewy classics, festive treats, or easy weeknight bakes, these 22 irresistible cookie recipes are your new go-to for sweet satisfaction. From gooey chocolate chip mashups to cozy oatmeal delights, there’s a perfect pick for every craving. Let’s dive in and find your next favorite batch!

Butterscotch Chip Oatmeal Cookies

Zesty autumn baking always puts me in the best mood, especially when I’m whipping up a batch of these butterscotch chip oatmeal cookies. There’s something magical about the way the sweet butterscotch melts into the chewy oatmeal base that makes these my go-to treat for cozy weekends. I actually developed this recipe after my neighbor brought over a similar version last fall, and I’ve been tweaking it ever since to get that perfect balance of crisp edges and soft centers.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out about an hour before baking—it makes all the difference for creaming)
• 1 cup light brown sugar, packed (I firmly pack mine using the back of a spoon for maximum caramel flavor)
• ½ cup granulated sugar
• 2 large eggs, at room temperature (seriously, room temp eggs incorporate so much better)
• 1 teaspoon pure vanilla extract (I splurge on the good stuff—it really shines through)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (I use fine sea salt for better distribution)
• 3 cups old-fashioned rolled oats (not quick oats—they give the best texture)
• 1 ½ cups butterscotch chips (I sometimes add an extra handful because why not?)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt for about 20 seconds to ensure even distribution.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—don’t overmix!
7. Fold in the rolled oats and butterscotch chips using a spatula until evenly distributed throughout the dough.
8. Using a 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ultimate cookie perfection! These emerge from the oven with crispy edges that give way to wonderfully chewy centers, while the butterscotch chips create little pockets of caramel-like sweetness throughout. I love serving them slightly warm with a cold glass of milk, though they’re also fantastic crumbled over vanilla ice cream for an easy dessert upgrade.

Salted Butterscotch Chocolate Chip Cookies

Nothing beats the cozy feeling of baking cookies on a crisp fall afternoon, especially when they combine sweet and salty in the most addictive way. I first made these salted butterscotch chocolate chip cookies for a friend’s potluck, and now they’re my most requested treat—seriously, I can’t show up empty-handed! Trust me, the flaky sea salt on top is non-negotiable; it elevates these from good to unforgettable.

Ingredients

• 1 cup unsalted butter, softened (I leave mine on the counter for an hour—it creams better than melted!)
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar (I firmly pack it for that deep molasses flavor)
• 2 large eggs, at room temperature (cold eggs can make the dough greasy, so I set them out early)
• 1 tsp pure vanilla extract (the real stuff makes a difference, I swear)
• 2 ¼ cups all-purpose flour, spooned and leveled (no scooping straight from the bag—it keeps them tender)
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup semi-sweet chocolate chips (I use a mix of mini and regular for pockets of melty goodness)
• ½ cup butterscotch chips
• Flaky sea salt for sprinkling (Maldon is my favorite—it adds that perfect crunch)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, mixing for 30 seconds after each until fully incorporated.
4. Mix in the vanilla extract on low speed for 10 seconds just to combine.
5. In a separate bowl, whisk together the flour, baking soda, and fine sea salt for 20 seconds to evenly distribute the leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed for 1 minute until no flour streaks remain.
7. Fold in the chocolate chips and butterscotch chips with a spatula until evenly dispersed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Lightly sprinkle the top of each dough ball with flaky sea salt.
10. Bake for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.

Every bite of these cookies delivers a chewy center with crispy edges, and the salted butterscotch cuts through the rich chocolate perfectly. I love serving them warm with a glass of cold milk or crumbling them over vanilla ice cream for an easy dessert upgrade. Honestly, they’re so good, you might want to hide a few for yourself before sharing!

Chewy Butterscotch and Pecan Cookies

Just yesterday, I found myself craving something sweet and nostalgic, which led me to bake a batch of these incredible chewy butterscotch and pecan cookies. My kitchen smelled like heaven, and I couldn’t resist sneaking a warm cookie straight from the baking sheet—it brought back memories of baking with my grandma, who always insisted on using real butter and toasting the nuts. Honestly, these cookies are the perfect blend of buttery, chewy, and crunchy, and they’ve quickly become my go-to treat for cozy afternoons or sharing with friends.

Ingredients

– 1 cup (2 sticks) unsalted butter, softened (I always use room temperature butter for easier creaming)
– ¾ cup packed light brown sugar (this adds that deep molasses flavor I love)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature (they blend better into the dough this way)
– 1 teaspoon pure vanilla extract (I splurge on the good stuff for maximum aroma)
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups butterscotch chips (I sometimes add a handful extra for extra gooeyness)
– 1 cup chopped pecans (toasting them first is my secret for a nuttier crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
7. Fold in the butterscotch chips and chopped pecans with a spatula until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set.
11. Transfer the cookies to a wire rack to cool completely.

Chewy, buttery, and packed with toasted pecans, these cookies have a delightful crunch that gives way to a soft center. I love serving them warm with a glass of cold milk or crumbling them over vanilla ice cream for an indulgent dessert twist—they never last long in my house!

Butterscotch Chip Snickerdoodles

Craving that perfect cookie that bridges cozy cinnamon warmth with buttery sweetness? I first made these butterscotch chip snickerdoodles for a last-minute potluck, and they disappeared so fast I barely got one myself—now they’re my go-to when I need a guaranteed crowd-pleaser.

Ingredients

• 1 cup unsalted butter, softened (I leave mine on the counter for an hour—it creams so much better!)
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature (cold eggs can make the dough stiff)
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar (this is the secret to that classic snickerdoodle tang)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butterscotch chips (I sometimes sneak in a few extra because, why not?)
• 2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for rolling

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and 1 ½ cups granulated sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, mixing for 30 seconds after each until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no flour streaks remain.
6. Fold in the butterscotch chips by hand with a spatula to avoid overmixing the dough.
7. Scoop 1 ½-tablespoon portions of dough and roll into smooth balls between your palms.
8. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
9. Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
10. Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Let these cookies cool completely for that ideal chewy center and crisp cinnamon-sugar edge. I love serving them slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for an easy dessert upgrade—the butterscotch chips melt into sweet, buttery pockets that make every bite irresistible.

Double Butterscotch and Ginger Cookies

Very rarely do I find a cookie that stops me in my tracks, but these Double Butterscotch and Ginger Cookies did exactly that during my holiday baking spree last winter. The combination of rich butterscotch with that warm ginger kick creates something truly magical—the kind of treat that disappears from the cooling rack faster than you can say “just one more.”

Ingredients

• 2 ¼ cups all-purpose flour (I always spoon and level mine to avoid dense cookies)
• 1 teaspoon baking soda
• 2 teaspoons ground ginger (freshly ground if you have it—the aroma is incredible)
• ¾ cup unsalted butter, softened (I leave mine out for exactly 30 minutes before starting)
• ¾ cup packed brown sugar (dark brown gives the best caramel notes)
• ¼ cup granulated sugar
• 1 large egg (room temperature helps everything incorporate smoothly)
• 1 teaspoon vanilla extract
• 1 ½ cups butterscotch chips (I use the good quality ones—they melt so much better)
• ½ cup chopped crystallized ginger (the sweet-spicy bits are what make these special)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, 1 teaspoon baking soda, and 2 teaspoons ground ginger in a medium bowl until well combined.
3. Cream ¾ cup softened butter with ¾ cup brown sugar and ¼ cup granulated sugar in a large bowl using an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated, scraping down the sides of the bowl.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
6. Fold in 1 ½ cups butterscotch chips and ½ cup chopped crystallized ginger with a spatula until evenly distributed.
7. Scoop dough using a 1 ½ tablespoon cookie scoop and place dough balls 2 inches apart on prepared baking sheets.
8. Bake for 9-11 minutes until edges are golden brown but centers still look slightly underdone.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

But what really makes these cookies unforgettable is that perfect balance of chewy centers with slightly crisp edges. The double hit of butterscotch—both in the chips and enhanced by the brown sugar—melts into every bite, while the ginger provides this wonderful warmth that builds as you eat. I love serving these slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for an instant dessert upgrade.

Butterscotch Chip Pumpkin Cookies

Perfectly soft, warmly spiced, and loaded with butterscotch chips, these pumpkin cookies have become my go-to fall treat ever since I first experimented with the recipe during a cozy October baking session. There’s something magical about how the earthy pumpkin pairs with that sweet, buttery butterscotch flavor—it just screams autumn comfort.

Ingredients

• 1 cup canned pumpkin puree (I always use Libby’s for consistent texture)
• 1 cup unsalted butter, softened (leave it on the counter for 30 minutes—it makes all the difference!)
• 1 cup granulated sugar
• 1 large egg, room temperature (cold eggs can make the dough separate)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon (I add an extra pinch because I love warm spices)
• ½ tsp salt
• 1 cup butterscotch chips (the good quality ones melt so beautifully)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar for exactly 2 minutes until light and fluffy—this creates that perfect cookie texture.
3. Beat in the room temperature egg until fully incorporated, then mix in the canned pumpkin puree until smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—overmixing makes tough cookies.
6. Gently fold in the butterscotch chips using a spatula, making sure they’re evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 12-14 minutes until the edges are lightly golden but centers still look slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack—this prevents breaking.

My favorite thing about these cookies is how they stay incredibly soft for days thanks to the pumpkin. The butterscotch chips create little pockets of caramel-like sweetness that contrast beautifully with the spiced pumpkin base. Sometimes I’ll crumble one over vanilla ice cream for the ultimate fall dessert—trust me, it’s life-changing!

Peanut Butter Butterscotch Cookies

My kitchen always smells like heaven when these peanut butter butterscotch cookies are in the oven—there’s something magical about that sweet, nutty aroma that makes everyone wander in asking what’s baking. I first discovered this recipe when trying to use up leftover butterscotch chips from holiday baking, and now it’s my go-to when I need a quick cookie fix that feels both nostalgic and special.

Ingredients

• 1 cup creamy peanut butter (I always use the natural kind—it gives a richer flavor)
• 1 cup light brown sugar, packed (this adds that lovely molasses depth)
• 1 large egg, at room temperature (it blends smoother with the other ingredients)
• 1 tsp vanilla extract (my secret—a splash extra never hurts!)
• 1 cup butterscotch chips (I love the way they melt into sweet pockets)
• ½ tsp baking soda (for that perfect rise and chew)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, combine the peanut butter, brown sugar, egg, and vanilla extract using a wooden spoon until smooth and fully incorporated.
3. Tip: Scrape the sides of the bowl halfway through mixing to ensure no streaks remain.
4. Stir in the baking soda until just combined, being careful not to overmix.
5. Fold in the butterscotch chips evenly throughout the dough.
6. Scoop tablespoon-sized portions of dough and roll them into balls with your hands.
7. Tip: Lightly dampen your palms to prevent sticking while rolling.
8. Place the dough balls about 2 inches apart on the prepared baking sheets.
9. Use a fork to gently press a crisscross pattern onto each ball, flattening them slightly.
10. Tip: Dip the fork in sugar between presses to keep it from sticking and add a subtle crunch.
11. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty and warm, these cookies emerge with a crisp edge and a soft, chewy center that’s loaded with melty butterscotch bits. I love serving them slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for an easy dessert that always impresses.

Butterscotch Macadamia Nut Cookies

Aren’t some of the best recipes born from happy accidents? I was experimenting with cookie flavors last fall when I discovered this magical combination—the rich, buttery sweetness of butterscotch paired with the luxurious crunch of macadamia nuts creates what might just be my new favorite cookie. These cookies have become my go-to for holiday baking and casual weekend treats alike, always earning rave reviews from friends who can’t believe how perfectly chewy they turn out.

Ingredients

– 1 cup unsalted butter (I always use room temperature butter for easier creaming)
– ¾ cup packed light brown sugar (the molasses notes really enhance the butterscotch flavor)
– ½ cup granulated sugar
– 2 large eggs (room temperature eggs incorporate much better into the dough)
– 1 teaspoon pure vanilla extract (I splurge on the good stuff for maximum flavor)
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup butterscotch chips
– 1 cup roasted macadamia nuts, roughly chopped (I prefer the salted ones for that sweet-salty contrast)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Fold in the butterscotch chips and chopped macadamia nuts using a spatula.
8. Scoop 2-tablespoon portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underdone.
10. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll know these cookies are perfect when they have that irresistible chewy texture with crispy edges and pockets of melted butterscotch throughout. The macadamia nuts add this wonderful buttery crunch that makes them feel truly special—I love serving them warm with a cold glass of milk or crumbling them over vanilla ice cream for an extra-decadent dessert.

Caramel Butterscotch Thumbprint Cookies

Craving something that combines buttery cookie goodness with gooey caramel sweetness? I first made these caramel butterscotch thumbprint cookies for a holiday cookie exchange years ago, and they’ve been a family favorite ever since—perfect for when you want a treat that feels both nostalgic and special.

Ingredients

• 1 cup unsalted butter, softened (I always use room temp butter straight from the counter—it creams so much better!)
• ½ cup granulated sugar
• 2 large eggs (I separate one for the egg wash—room temp eggs help the dough come together smoothly)
• 1 tsp vanilla extract (the real stuff makes all the difference here)
• 2 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup butterscotch chips, melted (I microwave them in 20-second bursts to avoid scorching)
• ¼ cup caramel sauce, for filling (I use thick, store-bought sauce to save time, but homemade works too!)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add one whole egg and the vanilla extract to the butter mixture, then mix on low until fully combined.
4. Gradually add the flour and salt, mixing on low just until a soft dough forms—be careful not to overmix.
5. Separate the second egg, reserving the white for later, and discard the yolk or save for another use.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
9. Lightly brush the outside of each cookie with the reserved egg white—this helps the butterscotch coating stick.
10. Dip the top of each cookie into the melted butterscotch chips, coating just the brushed surface.
11. Fill each thumbprint indentation with about ½ teaspoon of caramel sauce.
12. Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here’s why I love these cookies: the edges are crisp, the centers stay tender, and that caramel-butterscotch combo is pure bliss. They’re fantastic with a cold glass of milk or crumbled over vanilla ice cream for an easy dessert upgrade.

Coconut Butterscotch Chip Cookies

Years ago, my grandmother’s handwritten recipe card for butterscotch cookies started my baking journey, but I’ve since added a tropical twist that makes these impossible to resist. You won’t believe how the coconut transforms this classic into something truly special—my neighbors actually text me when they smell these baking!

Ingredients

– 1 cup unsalted butter (I always use room temperature—it creams so much better)
– ¾ cup brown sugar (pack it firmly like I do for that rich molasses flavor)
– ¾ cup granulated sugar
– 2 large eggs (room temperature eggs incorporate more smoothly, trust me)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 2¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup sweetened shredded coconut (toasted first for maximum flavor)
– 1½ cups butterscotch chips (I sometimes add extra because why not?)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Spread the shredded coconut evenly on a baking sheet and toast for 3-4 minutes at 375°F until golden brown, watching carefully to prevent burning.
3. In a large mixing bowl, cream together the room temperature butter, brown sugar, and granulated sugar for exactly 3 minutes until light and fluffy.
4. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no white streaks remain.
8. Fold in the toasted coconut and butterscotch chips with a spatula until evenly distributed.
9. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Bake for 9-11 minutes until the edges are golden brown but centers still look slightly underdone.
11. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Buttery with crispy edges and chewy centers, these cookies deliver tropical warmth in every bite. I love serving them slightly warm with vanilla ice cream for an instant dessert, or packing them in lunchboxes where the coconut-toffee combination always surprises people.

Banana Butterscotch Chip Cookies

My kitchen always smells like heaven when I bake these banana butterscotch chip cookies – they’re the perfect solution for those overripe bananas sitting on your counter that you keep meaning to make into banana bread but never get around to. I actually started making these years ago when my daughter refused to eat regular banana muffins, and now they’re our family’s favorite treat.

Ingredients

– 2 very ripe bananas (the spottier the better for natural sweetness)
– 1/2 cup unsalted butter, softened (I leave mine on the counter for about 30 minutes before baking)
– 3/4 cup light brown sugar (I love how it adds that caramel-like flavor)
– 1 large egg at room temperature (it really does incorporate better this way)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
– 2 cups all-purpose flour (I sometimes swap half for whole wheat)
– 1 teaspoon baking soda
– 1/2 teaspoon salt (I use kosher salt for better distribution)
– 1 cup butterscotch chips (I always add an extra handful because why not?)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Mash the two ripe bananas thoroughly in a medium bowl until no large chunks remain.
3. In a large mixing bowl, cream together the softened butter and brown sugar for 2-3 minutes until light and fluffy.
4. Add the room temperature egg to the butter mixture and beat for 1 minute until fully incorporated.
5. Mix in the vanilla extract and mashed bananas until well combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears.
8. Fold in the butterscotch chips until evenly distributed throughout the dough.
9. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake for 12-14 minutes until the edges are golden brown and the centers look set.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out wonderfully soft with just the right amount of chewiness, and the butterscotch chips melt into sweet pockets that complement the banana flavor perfectly. I love serving them slightly warm with a glass of cold milk, or crumbling them over vanilla ice cream for an easy dessert upgrade.

Classic Butterscotch and Vanilla Bean Cookies

Craving something that feels like a warm hug in cookie form? I first made these butterscotch and vanilla bean cookies during a rainy afternoon when my pantry was looking sparse, and now they’re my go-to comfort bake. There’s something magical about how the rich butterscotch melts into the fragrant vanilla bean specks that always lifts my mood.

Ingredients

– 1 cup unsalted butter, softened (I leave mine on the counter for an hour—it creams better than microwaving)
– ¾ cup packed light brown sugar (the molasses notes pair perfectly with butterscotch)
– ½ cup granulated sugar
– 2 large eggs, at room temperature (cold eggs can make the dough seize up)
– 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract, but the bean flecks are worth it)
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 ½ cups butterscotch chips (I splurge on the higher-quality ones—they melt more evenly)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with a hand mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the room-temperature eggs one at a time, mixing fully after each addition to prevent curdling.
4. Scrape the seeds from the vanilla bean into the bowl and mix for 30 seconds to distribute the fragrant specks.
5. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no white streaks remain.
7. Fold in the butterscotch chips with a spatula until evenly dispersed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden and crisp at the edges with a chewy center, these cookies are studded with pools of melted butterscotch that contrast the delicate vanilla aroma. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an easy dessert upgrade.

Conclusion

Perfect for any occasion, these 22 butterscotch chip cookie recipes offer endless inspiration for your baking adventures. We hope you’ll try a few favorites, leave a comment sharing which ones you loved most, and pin this collection to your Pinterest boards to revisit later. Happy baking!