These delicious Butterscotch Cookies will bring you the warm comfort of childhood – offering nostalgia and sweetness with every bite!
Sometimes you just want to keep it simple. Lately, I’ve been seeing more and more cookie creations gaining popularity on TikTok and other social media platforms by being as zany and wacky as possible. Hey, no shame here. I like a goofy cookie as much as the next person. But I would argue that often the best cookie is one that knows how to be itself, without the need for frilly toppings or purposefully obscure ingredients.
These butterscotch cookies are the perfect example of that beautiful simplicity. With just a handful of ingredients, many of which are likely to be found in your kitchen already, these classic cookies are sure to transport your friends and family on a nostalgic trip back in time, offering the warm comforts of childhood with each bite. The famous French novelist Marcel Proust once wrote about being flooded with memories by taking a simple bite of a madeleine cake. Consider this your version of that, and let your memories overwhelm your senses with this classic recipe.
If you’re still not convinced, don’t take my word for it — just ask Queen Victoria, the monarch of Great Britain for the majority of the 19th century, who famously loved butterscotch. The story goes that candy-maker Samuel Parkinson presented the queen with a tin of butterscotch when she visited the town of Doncaster in 1851 — a fact I stumbled on while researching this recipe. Having never tasted anything like it, Queen Victoria was enamored with its unique flavor. The candy became the town’s greatest invention, although what I find especially interesting is the name — “butterscotch” — or more specifically, the “scotch” part of the name. Why? Because no one knows what it means! Food historians have constantly argued over why this random word “scotch” should appear in the name of such a sweet treat. But I guess that’s what makes butterscotch even more fun!
What is Butterscotch Anyway?
It’s probably a good idea to know what you’re cooking, so let me offer this quick culinary lesson. Butterscotch is basically brown sugar and butter. Yes, that’s pretty much it. Sometimes you’ll see butterscotch with corn syrup, vanilla, salt, heavy cream and other additions, but the classic version is really just those two simple ingredients.
Now, what makes butterscotch so delectable is its consistency. To create proper butterscotch, you’ll want to boil your sugar to what’s known as the “soft crack” stage, which is a term that implies that temperature falls between 270-289 degrees Fahrenheit, resulting in a consistency similar to salt water taffy. Do you need to know any of this for this cookie recipe? Nope, not at all. But just thought I’d share that tidbit while you’re here!
How to Make Ahead and Store
These cookies will do just fine in an airtight container or ziplock bag, set out on the counter, so long as you eat them within a few days — that’s how we keep them at my house. I freeze them if I want them to last a few months.
Serving Suggestions
Ahem… these are cookies. So when it comes to how to eat and serve, you probably already know the deal. Eat them like cookies. Give them to friends. Share with the world. Maybe even eat them alongside a cool Vanilla Milkshake. But if you want to be extra fun, I recommend crumbling these cookies over some Vanilla Bean Ice Cream for a simple but delectable dessert.
If you enjoyed making these and want to try out some other cookie recipes, don’t miss this one for Hot Chocolate Cookies or you could try out these tempting S’mores Cookies, too!
Butterscotch Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 11 ounces butterscotch chips
Instructions
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a mixer, cream together butter, brown sugar, and granulated sugar until well combined.
- Add eggs and vanilla extract, mixing after each until fully incorporated. Scrape the bowl as needed.
- Gradually blend in the dry ingredients until just combined, then stir in butterscotch chips.
- Cover dough and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop chilled dough onto baking sheets, spaced apart.
- Bake for 10 to 12 minutes until edges are lightly browned. Cool on sheets for 5 minutes, then move to wire rack.
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