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Thick and Chewy Butterscotch Cookies
Butterscotch Cookies
Cook Time
10 mins
Total Time
10 mins
Servings: 3 dozen
Author: Chelsea @ Gal on a Mission
  • 1/2 cup 1 stick unsalted butter, softened at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup butterscotch chip
  1. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed.
  2. Add in the egg and vanilla extract. While still mixing on medium speed, add in the salt.
  3. Slowly add in the flour 1/2 cup at a time on low-to-medium speed. Fold in the baking soda, cornstarch, and butterscotch chips.
  4. You can either cover your mixing bowl with plastic wrap or spoon the cookie dough on top of the plastic wrap and wrap it like a log. Allow to chill in the refrigerator for at least 3 hours - overnight is best.
  5. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
  6. Spoon the cookie dough onto the cookie sheet or slice and lay the cookies on top of the cookie sheet. Bake for 10-12 minutes.
  7. Allow the cookies to cool for 1-2 minutes and then transfer to a cooling rack.