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Featuring a soft and chewy interior, crispy edges, and an abundance of melty butterscotch chips, this butterscotch cookie recipe is indulgent, comforting, and easy to put together!
I’m on a cookie kick lately! I love spending time in my kitchen and it’s also a fun activity to do with my kids.
It keeps them busy for at least an hour and they are always so proud of how their creations turn out.
Lately we’ve been experimenting with flavors like Peanut Butter Chewy, Chocolate Muffin, Strawberry Cheesecake, and Hershey Kisses Sugar Cookies. Next? These shortbread cookies!
When I make too much, I make sure to pack a plate for my kids’ teachers and throw a few in my hubs lunch box too. Ah, the trials and tribulations of being a food blogger! We always have extra snacks on hand.
I love this chocolate chip cookie recipe because it’s a fun and unique take on your more classic chocolate chip cookie.
I use butterscotch chips (which are easily found in the supermarket) instead of chocolate.
Thanks to the butter, the cookies are buttery and taste almost like brown sugar. Sign me up; I’m officially sold!
Here’s what I’m going to teach you in this post:
- The ingredients you will need to make my easy sweet cookie recipe.
- Everything you need to know about making shortbread cookies and how to make the perfect soft, tender and chewy cookie every time.
- Answers to some frequently asked questions about how to make butterscotch chip cookies.
Full of butter, light brown sugar, a little vanilla, and (of course) plenty of fried biscuits, this unique recipe for fried chip cookies is about to become your new favorite!
How to Make Butterscotch Chip Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
FIRST STEP: Place the butter and light brown sugar in a large bowl and beat until well combined. Then add the egg and vanilla and use the whisk to mix. Next comes the flour and soda. Mix until no lumps of flour remain. Now it’s time for the star of your potato chip cookie recipe—the chips! Carefully fold them into the cookie dough.
STEP TWO: Let the cookie dough chill, covered, in the refrigerator for 30 minutes. Meanwhile, you can preheat your oven to 375 degrees F and prepare the baking sheets. Line with parchment paper to prevent your cookies from sticking!
STEP THREE: Once your dough is chilled, begin scooping 2 tablespoon sized portions of cookie dough onto the baking sheet. You can press them a bit with a fork or spoon to form a disk.
STEP FOUR: Bake your butter cookies for 12-14 minutes or until the edges are golden brown. You can garnish with some flaky sea salt if you like! Once your Butterscotch Cookie recipe has cooled completely, you can store them in an airtight container in your pantry or on your counter for up to 4 days.
What are Butterscotch Chips?
The most important ingredient in my butter crackers is the fried chips! They are made from light brown sugar and are made in the same shape as classic chocolate chips.
They are often found in baked goods like muffins and cookies and even as a topping on ice cream or cheesecake.
This type of sweet topping is often compared to caramel, although caramel is made from granulated sugar instead of brown sugar.
You can buy them right at the grocery store and even Tollhouse makes them!
What makes cookies soft and moist?
When you follow my recipe all the way, you should end up with perfectly moist, tender and chewy sweet biscuits.
If you’re looking for even softer butter chip cookies, one trick is to add another egg yolk. You can even skip the egg whites and just include the yolks.
Egg whites can dry out during baking, which is sometimes the culprit for overly stiff cookies. Now you know!
Why won’t my toffee chips melt?
You shouldn’t have a problem melting the chips for your butter chip cookie recipe, as the fat from the other ingredients will help.
Some cooks complain that fried chips take a long time to melt on the stove, but you won’t have to worry about that with my recipe.
Is it better to chill cookie dough before baking?
One of the critical steps for this butterscotch chip cookie recipe is to chill the dough for at least 30 minutes before baking.
This helps harden the fat in the cookies and prevent spreading so you don’t end up with one giant cookie!
Other cookie recipes you’ll love:
Time to prepare
Time to cool down
10 tablespoons unsalted butter, melted
1 cup light brown sugar
1 large egg
2 tablespoons pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon of baking soda
1 cup of buttermilk chips
Flaky sea salt, for garnish
- In a large bowl, beat together the butter and light brown sugar until well combined.
- Then add the egg and vanilla. Whisk to combine.
- Add the flour and baking soda and mix until no large lumps of flour remain.
- Finally, add the butter shavings and fold them into the cookie dough.
- Cover the cookie dough and place it in the refrigerator to set for 30 minutes. While the dough is chilling, preheat the oven to 375F.
- When the dough has cooled, prepare two large baking sheets with parchment paper.
- Scoop out 2-tablespoon portions onto the baking sheet and press down to form a ½-inch-thick disc.
- Bake for 12-14 minutes or until the edges of the cookies are golden brown and the centers are just set.
- Sprinkle on the flaky sea salt, if using, and let the cookies cool completely on the pan.
Quantity per serving:
Calories: 170Total Fat: 9gSaturated fats: 6gTrans fats: 0gUnsaturated fats: 2gCholesterol: 25 mgsodium: 107 mgCarbohydrates: 22 grFibers: 0gsugar: 15 grProtein: 2g
This nutritional information is based on the exact products I used in this recipe. Product brands and sizes can alter exact nutrition and should always be calculated independently.
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