Butterscotch Cookies

Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You’ll love the sugar coating and rich butterscotch flavor.

If you’re obsessed with baking cookies, these Chocolate Macadamia Cookies need to be on your list! If you want to stick with butterscotch flavor, try our Butterscotch Blondies for an easy recipe!

Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You'll love the sugar coating!

Butterscotch Cookies

These cookies are chewy and crunchy, especially the day after baking. They taste great as a dessert, snack, dipped in your morning coffee–whatever! Just like a buttercotch candy baked into delicious cookies.

With brown sugar and browned butter, this recipe creates perfect butterscotch flavored treats in no time.

Why brown butter?

One of the keys to creating that authentic butterscotch taste in this cookie recipe is using browned butter.

Heating butter on the stove brings out a toasty, almost nutty flavor in the unsalted butter. That added dimension of flavor and aroma interacts with the brown sugar to create a taste that can only be described as “heavenly.”

Step by Step Instructions

Make the Browned Butter.

Place your butter in a small skillet over the stove on low to medium heat. I recommend a light bottomed skillet, if possible. It makes it easier to tell when the butter reaches the right color.

Use a rubber spatula to lightly stir the butter as it heats. It’ll start to froth up and then begin to darken. Stirring as it browns will help keep the butter from splashing out of the pan. You can also use a splatter screen for this if you like. For this amount of butter, I found stirring was just fine.

For Butterscotch Cookies, remove the butter from heat when it’s just starting to brown. It’ll turn a golden color and develop a nutty aroma.

It smells soooo good. But wait until you try the finished cookies!

Make the Cookie Dough.

Add the browned butter and brown sugar to an electric mixer. Mix on medium speed as add salt, eggs and vanilla extract. Stir in flour along with the rest of the dry ingredients. Mix until combined.

In a separate smaller bowl, combine more brown sugar with cinnamon. Use a cookie scoop or ice cream scoop to form the cookie dough into bowls.

Cinnamon Brown sugar topping.

Roll each ball in the sugar mixture then place on a prepared baking sheet.

Bake the cookies for 10 minutes. Let them cool for a few minutes on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

Fresh from the oven, Butterscotch Cookies are delightfully chewy with a little crunch thanks to the sugar topping.

I, however like them even better the next day!

The outsides get crispy, making them perfect for dipping into my coffee. You have my full permission to enjoy cookies for breakfast. And make yourself an extra cup of coffee in the afternoon for more cookies!

How to Store Cookies

Once cooled, keep these cookies at room temperature in an airtight container or ziploc bags. They’ll keep for a week, but good luck not eating them all within a couple of days.

Can you freeze butterscotch cookies?

Yes, Butterscotch Cookies keep beautifully in the freezer! They’ll lose some of their crunchiness after thawing but the flavor will still be good.

Tips and Tricks

Can you substitute the brown sugar for white?

Not in this recipe. The molasses in the brown sugar is essential for creating the caramel-y, buttery flavor.

Can you leave off the sugar topping?

Yes, but I love the added element of texture it adds to Butterscotch Cookies.

Can you substitute the butter for margarine, vegan butter or shortening?

I do not recommend this as other fats won’t brown like butter does and the flavor won’t be the same. Browning happens when the milk proteins in butter begin to cook, so non-dairy substitutions won’t recreate the taste the same way.

Can this be made without a stand mixer?

Sure thing! You can use electric handheld beaters instead or use a heavy wooden spoon to cream everything together really well.

Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You'll love the sugar coating!

More Easy Dessert Recipes

Yield: 4 ½ dozen cookies

Butterscotch Cookie Recipe:

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You'll love the sugar coating!


  • 12 Tbsp butter
  • 2 cups brown sugar, divided
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cup flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp granulated sugar


  1. Heat butter in small skillet on medium heat. Allow to froth up, then brown. Here is a great article on how to brown butter (for today's cookies you want the butter to JUST begin the browning process) Remove from heat.
  2. In large mixing bowl, add browned butter and  1 ¾ cups brown sugar. Mix on medium speed, add salt, eggs and vanilla. Stir in flour, baking soda and baking powder.
  3. In small bowl, mix ¼ cup reserved brown sugar and 2 Tbsp granulated sugar together. Using a 1 Tbsp small scoop, scoop up dough (will be consistency of play-doh) and roll into a ball. Then roll in sugars. Place on cookie sheet with parchment paper. Bake in a 375 degree oven for 10 minutes. Enjoy (and don’t forget the milk)!!!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 73mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pour yourself a glass of milk and get ready to enjoy the best ever Butterscotch Cookies you’ve ever tasted!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 9, 2011

Comments & Reviews

  1. Uh…… Under “How to Make…” you have us rolling the cookie dough balls in a brown sugar /cinnamon mixture – yet there is NO cinnamon listed in the ingredients.

    How much would you recommend adding? The recipe looks scrumptious & at the cost of ingredients I’d hate to blow it by over/under flavoring them.

    Thanks in advance for your reply.
    Confused in Alberta, Canada LOL

  2. Do you think I can add macadamian nuts & white choclate. Or would they be too heavy. 

  3. You don’t have to defend yourself to us! We love your cookies! These look delicious – they’re full of my favorite ingredients. Thanks for sharing on Sweet Indulgences Sunday.

  4. I just made these! It was on another blog and she called them “Brown Sugar Cookies” but they DO taste like butterscotch and they are the BOMB!!! SO good!


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