Butterscotch Cookies at Home

The softest, chewiest Butterscotch Cookies with a deep caramel toffee flavor, packed with butterscotch chips for even more sweetness and flavor.

author’s note

Trust Me, You’re Gonna Wanna Double This One!

I have always loved the warm, buttery flavor of butterscotch, but for some reason I never had a great Butterscotch Cookie on rotation. They were always too dry, too sweet, or lacked that true, deep butterscotch flavor.

So I set out to fix that. And when I say I tested these cookies a lot, I mean a lot. I went through so many rounds, tweaking the sugars, adjusting the molasses, softening the acidity, and finding the reliable mix of butter and brown sugar. The breakthrough came when I leaned into the classic butterscotch base: butter, dark brown sugar, and molasses. That trio changes everything.

The moment my kids tried the final version, they said, “Please make these again.” And that was it. These Butterscotch Cookies became a new family favorite.

If you love deep caramel flavor, this is your cookie.

Quick Tip

Brown sugar gets its color from molasses mixed into white sugar. Dark brown sugar just has more molasses. In these cookies, we use both light and dark brown sugar and add even more molasses for flavor. This extra molasses makes the cookies very soft and chewy.

Let’s Talk Molasses

The molasses gives a soft caramel or toffee taste. It also helps make the cookies soft and chewy. Plus, molasses adds a little sweetness to the Butterscotch Cookies.

At the store, you’ll find many types of molasses, from light to very dark (blackstrap). Blackstrap molasses is strong and a bit bitter, not very sweet, and usually doesn’t taste good in baked stuff. Instead, use dark molasses, also called “robust” or “full-flavored.” It has a rich, sweet taste.

I have tested these cookies with Brer Rabbit® and Grandma’s® and would recommend both.

Quick Tip

Use leftover molasses in these Gingersnap Cookies, or Oatmeal Scotchies.

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 Cookies 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.

Storage

• Store butterscotch cookies at room temp in an airtight container for 3 to 4 days
• Freeze baked cookies for up to 2 months
• Freeze dough balls for up to 3 months and bake from frozen

More Cookie Recipes:

Desserts

Funfetti Cookie Recipe

Desserts

Maple Cookies Recipe

Desserts

Salted Caramel Cookies

Desserts

Magic Cookie Bars

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

Method

1. 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.
2. 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.
3. 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.
4. Heat 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.