Toll House Butterscotch Chip Cookies
Indulge in the sweet nostalgia of Toll House Butterscotch Chip Cookies, a decadent twist on a beloved classic! These cookies feature a buttery, golden-brown base infused with pure vanilla and the perfect balance of granulated and brown sugars, creating a chewy, melt-in-your-mouth texture. Packed with generous bursts of rich, caramel-like butterscotch chips in every bite, they’re a delightful upgrade to traditional chocolate chip cookies. With just 15 minutes of prep time and a quick bake in the oven, these cookies are perfect for satisfying your sweet tooth or impressing guests at your next gathering. Whether served fresh and warm alongside a glass of milk or stored for snacking later, Toll House Butterscotch Chip Cookies are a foolproof way to bring joy to your baking routine.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 pieces large eggs
- 2 cups butterscotch chips
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract together using a hand mixer or stand mixer until the mixture is creamy and smooth, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients in batches, mixing on low speed until just combined. Avoid over-mixing.
Fold in the butterscotch chips with a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to wire racks to finish cooling completely.
Serve the cookies warm or at room temperature and store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
6333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.7 g | 386% | |
| Saturated Fat | 204.9 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 853.3 g | 310% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 578.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 610 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1037 mg | 22% | |
*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.
