Chewy Butterscotch Graham Cookies
Indulge in the irresistible charm of Chewy Butterscotch Graham Cookies—where classic cookie comfort meets nostalgic graham cracker goodness. These soft, golden treats are packed with decadent butterscotch chips and a unique hint of graham cracker crumbs, lending a rich texture and a toasty, caramelized flavor in every bite. Ready in under 30 minutes, this crowd-pleasing recipe combines pantry staples like brown sugar, flour, and butter for a quick and easy dessert that feels anything but ordinary. Perfectly crisped edges and irresistibly chewy centers make these cookies a standout for holiday cookie swaps, afternoon snacks, or indulgent midnight cravings. Pair them with a glass of milk or serve as the ultimate party treat—these cookies are guaranteed to disappear fast!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.25 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup graham cracker crumbs
- 1.5 cups butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in the graham cracker crumbs and butterscotch chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Scoop heaping tablespoons of dough (or use a cookie scoop) and place them on 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. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 17.1 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 34 mg | 1% | |
*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.
