Butterscotch Chip Drop Cookies
Indulge in the irresistible charm of Butterscotch Chip Drop Cookies, a dessert that’s as easy to make as it is delicious! Bursting with the warm, buttery sweetness of butterscotch chips, these cookies are perfectly chewy on the inside with lightly golden, crisp edges. Made with a combination of brown and granulated sugar for a rich depth of flavor, this recipe is simple yet decadent, featuring classic pantry staples like all-purpose flour, unsalted butter, and vanilla extract. With just 15 minutes of prep time and a short bake, these drop cookies are perfect for satisfying sweet cravings or impressing guests at any gathering. Serve with a glass of milk or alongside your favorite coffee for a treat that’s sure to bring comfort and joy.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar
- 2 large Egg
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Butterscotch chips
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the butterscotch chips using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden brown but the centers still appear soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 3-5 minutes before transferring to wire racks to cool completely.
Store cooled cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
5354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 807.6 g | 294% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 513.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 528 mg | 41% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
