There’s something special about making Christmas cookies, and these butterscotch ones are a family favorite at our house.
These easy-to-make treats combine the classic holiday cookie base with rich butterscotch chips that add a sweet, caramel-like flavor to every bite. The dough comes together quickly, making them perfect for busy December afternoons when you want to fill the house with that fresh-baked cookie smell.
They’re just right for cookie swaps, holiday parties, or leaving out for Santa on Christmas Eve. Plus, kids love helping to make them – especially when it comes to adding the butterscotch chips and sampling the results.
These cookies have become our go-to recipe during the holiday season, and I think they’ll become yours too.

Which Kind of Butterscotch Chips Should I Use?
When it comes to butterscotch chips, you’ll find a few different brands at your local grocery store, with Nestlé Toll House and Hershey’s being the most common options.
While both work well in cookies, I’ve found that Toll House butterscotch chips tend to hold their shape better during baking and have a richer, more authentic butterscotch flavor.
If your chips seem a bit old or have white spots on them, it’s best to grab a fresh bag since butterscotch chips can lose their smooth melting qualities over time.
For the best results, store any unused chips in an airtight container – they’ll stay fresh for several months this way.
Possible Ingredient Alternatives
Need to make some swaps? Here are some helpful substitutions for this cookie recipe:
- Butter: You can use margarine in place of butter, though the cookies might spread a bit more. For dairy-free options, try using coconut oil (solid form) or plant-based butter substitutes – just make sure they’re at room temperature before using.
- Butterscotch chips: If you can’t find butterscotch chips, try chocolate chips, white chocolate chips, or even toffee bits. You could also mix and match – try 1 cup butterscotch and 1 cup chocolate chips for a fun twist!
- Flour: All-purpose flour works best here, but you can use pastry flour for a more tender cookie. For gluten-free cookies, use a 1:1 gluten-free flour blend that contains xanthan gum.
- Brown sugar: Out of brown sugar? Mix 1/2 cup white sugar with 1 tablespoon molasses. Light or dark brown sugar both work fine in this recipe.
- Eggs: For each egg, you can use 1/4 cup unsweetened applesauce or 1 mashed banana. Keep in mind this might change the texture slightly.
Watch Out for These Mistakes While Cooking
The biggest challenge when making butterscotch cookies is getting the right texture – using butter that’s too melted will result in flat, spread-out cookies, so make sure your butter is just softened enough to leave a slight indent when pressed.
Another common mistake is overbaking these sweet treats; they should be removed from the oven when the edges are just starting to turn golden but the centers still look slightly underbaked, as they’ll continue cooking on the hot baking sheet.
To prevent your butterscotch chips from sinking or burning, fold them in gently at the very end of mixing, and consider chilling your dough for at least 30 minutes before baking – this extra step helps maintain the perfect cookie shape and prevents excessive spreading.
For the best endresults, let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack, as they’re quite delicate when hot and need time to set properly.
Storage Instructions
Counter Storage: These butter cookies stay fresh in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container with them to help keep them soft and chewy – it’s an old trick that really works!
Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Just place them in a freezer bag or container with wax paper between layers to prevent sticking. They make a perfect last-minute treat when unexpected guests drop by!
Make Ahead: You can prepare the cookie dough ahead of time and keep it in the fridge for up to 3 days. Or roll it into balls and freeze them on a baking sheet, then transfer to a freezer bag – they’ll keep for up to 3 months. When ready to bake, just add 1-2 minutes to the regular baking time if baking from frozen.
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 450-480 g
Preparation Time | 15-20 minutes |
Cooking Time | 8-10 minutes |
Total Time | 23-30 minutes |
Level of Difficulty | Easy |
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups butterscotch chips
Step 1: Preheat Oven and Prepare Wet Ingredients
Preheat your oven to 350°F (175°C).
In a medium to large mixing bowl, add 1 cup of softened butter.
Then, add 1/2 cup of sugar, 1/2 cup of brown sugar, and 1 tablespoon of vanilla extract to the bowl.
Cream the butter and sugars together until they are well combined and thick, scraping down the sides of the bowl as needed.
Step 2: Add Eggs
Add 2 eggs to the creamed mixture, one at a time.
Mix gently after each addition until just incorporated.
This ensures the eggs are evenly distributed throughout the mixture.
Step 3: Combine Dry Ingredients
In a separate bowl, combine 2 1/4 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
Mix these dry ingredients well to ensure even distribution of the baking soda and salt.
Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing by hand with a spatula until just combined.
Be careful not to over mix, as this can result in tough cookies.
Once the dough is formed, gently fold in 2 cups of butterscotch chips with the spatula.
Step 5: Portion and Bake
Use a cookie scoop to portion out about 1 tablespoon of dough for each cookie.
Place the dough balls approximately 2 inches apart on a nonstick baking sheet to allow room for spreading.
Bake in the preheated oven for 8 to 10 minutes, or until the edges start to brown but the centers are still soft.
Step 6: Cool and Serve
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes.
This helps them to firm up before moving.
Then transfer the cookies to a wire rack to cool completely.
Enjoy your delicious, homemade butterscotch cookies!
I added chopped walnuts and a little cinnamon because I wanted comfort food but felt a bit festive. This recipe is simple, quick and couldn’t have been easier. Clean up took the 10 minutes of baking to do. My Dad’s favorite as Scottchies. This was a wonderful, quick and clean substitute for the ones he like me to make for him. Happy Holidays!