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These Butterscotch Cookies are soft, tender and buttery. Everything you want in a cookie. Plus they’re so simple to make, using a pot on the stove. Similar to my Chocolate Chip Cookies, but made with butterscotch chips and an optional hint of cinnamon.
Butterscotch Cookies With a Secret Ingredient
Have I got a winner for you today!! Butterscotch Cookies!
Just like my intro said, these are soft and chewy cookies made with all the common culprits found in any cookie recipe (butter, sugar, brown sugar, eggs, vanilla, flour, leavenings, salt) but also include butterscotch chips and ground cinnamon. Butterscotch and cinnamon may seem like an unlikely pair, but let me tell you these are some of the most amazing, chocolate-free cookies you could ever make…and did I mention I make the cookie dough in a pot on the stove?
Intrigued yet? You should be!
Stovetop Cookie Making
Instead of using melted butter from the microwave and pouring it into a stand mixer, I just cut out that process completely, melting my butter in a medium, nonstick pot on the stove and then stirring the rest of my ingredients in, keeping my mixer tucked away and clean the entire time. Because we are only using one pot and one spatula to create these, it comes down to the method that really makes these stand out.
This recipe calls for warm melted butter, one egg + one egg yolk, light-colored baking sheets, and a low oven temperature. That was the base of this recipe, actually. Does this method sound a bit familiar? If it does you might have made another one of my cookie recipes this way (Double Chocolate Cookies, Chewy Sugar Cookies, and my Chocolate Chip Cookies).
How to Make Butterscotch Cookies
For full details on how to make these Butterscotch Cookies, see the recipe card down below 🙂
1. Make Cookie Dough
Melt butter in a medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined. Add in egg, egg yolk, and vanilla. Mix until lighter in color. Add in the flour, baking soda, salt, and cinnamon. Stir well to ensure a smooth, well-stirred batter.
2. Cool Dough
Stir the chips into the batter and let it sit for 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
3. Preheat + Prep
Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
4. Bake + Cool
Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and undercooked in the center.
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air-tight containers.
More Cinnamon-y Cookies to Try!
If you loved these butterscotch cookies be sure to try these other recipes out:
- Scotcharoos
- Cinnamon Roll Cookies
- Snickerdoodle Cookies
- Snickerdoodle Bars
- Snickerdoodle Waffle Cookies
- Oatmeal Cream Pies
Is there anything better than a warm, fresh cookie out of the oven? I submit there is not!
The printable recipe card is down below, have a great day, friends!
Butterscotch Cookies
Ingredients
- 3/4 cup butter melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup butterscotch chips
Instructions
- Melt butter in medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda, salt and cinnamon. Stir well to ensure a smooth, well stirred batter.
- Preheat oven to 325.
- Stir the chips into the batter and let it sit 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
- Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.
these cookies are actually really good. I cut down cinnamon to 1/4 tsp. just for my taste. So good with a cup of tea.
i. will love to try this recipe but i am afraid that the egg will cooked if the mixture is warm.
This recipe was just what I needed today! So easy to make and ooey-gooey, warm perfection as a result. Who would have thought I’d appreciate a chocolate-free cookie so much!? 🙂 Will definitely make these again!
I accidentally used bread flour but that didn’t seem to make a dif. I baked them for 11 min because my oven seems to run cold. They came out very soft in the middle but I’m ok with that. They are crazy delicious!
I made this recipe and it was fabulous. I had a hard time not eating all the dough. You know that last scoop of cookie dough never made it onto the pan haha.
I used ultra dark brown sugar. Not really a revision but worth a mention but I did however revise the recipe a few times, here’s how
1: I used a 1/2 cup of Splenda/stevia in place of the granulated sugar
2: I didn’t bother just adding the yolk of the second egg I just added a whole second egg
3: before dropping the cookies onto the sheet I put pecan crumbs into a plate and dropped the dough balls into the pecan crumbs so that the bottoms of the cookies were pecan crusted.
I thought about making a log with the dough and rolling it to add the pecans that way but was too impatient, the dough was too soft and I added too many butterscotch chips for a knife to go through.
Perhaps if I chilled it before cutting. I will try that next time !
Really good, better than I expected. Sweet, but not too sweet. Easy to make. I made in my stand mixer; did not use the stovetop method. Will definitely make again.
Very nice flavor to the cookies and good chew. It was great that it all made in one pot. Thanks
Had to tweak it because they flattened out completely and didnt cook, ended up with a pile of cookie bits not cookies. To be fair i made them gluten free but this is the only recipe I’ve had issues making gluten free.
Delicious and super easy! Winner!
These are so good! I only used 3/4 cup of brown sugar, added more cinnamon, and I browned the butter to increase the caramel flavor–so much better than chocolate chip cookies (thought I’d never say that 🙂
How do I keep your site cause I want to try these cockies next week
They are flat and uncooked. What did i do wrong
How did you measure your flour? Whenever cookies come out flat, too much butter/not enough flour is usually the culprit. And lots of ovens vary which means cooking times can also vary. Just bake a little longer!
I have a homebased baked goods business and I would love to make these of course I never give out the recipe thank you
[…] Cinnamon Butterscotch Cookies […]
Hello, I know you said to leave the dough sit out so the flour could get absorbed, but could I keep the dough in the refrigerator for an hour? Just to make sure they dont flatten out? Thank. You.
I haven’t ever refrigerated my dough before so I can’t really tell you what would happen to the cookies if you did that. But you are welcome to try it out and see how they go 🙂
I refrigerated my dough for about an hour in a flat disc. Just needed to bake for about 12 minutes.
these are so good. me and my family ate them up so fast that I made them twice in one week. Something I realized while making them, maybe this will help some of yall. The first time I made them, I let the butter cool maybe 5-10 minutes before adding the sugar and everything and they turned out just like the picture. The second time I made them they were flat, tasted the same, but flat. The only thing I did different was throw everything else in there as soon as I took the butter off heat. So, maybe that’s what a lot of yall have been doing when they turn out flat. I hope this helps you guys! ❤️
[…] Cinnamon Butterscotch Chip Cookie Recipe […]
These are AMAZING. Make them immediately!
Just wondering with the warm melted butter, do the butterscotchchips melt? Or R they suppose to?
They melt a little, but I like when that happens!
Quite anxious to try this recipe, my sweet tooth is calling!
Wowee! I have got to try these, my husband would love them!
[…] I am on a roll. The Hot Pot cookie craze continue to roll on at my house. (If you don’t know what I’m talking about, look here or here.) […]
Made these cookies tonight, they are so yummy!! I’m a big chocolate cookie lover, but yet I can’t stop eating these. Hubby is a BIG Butterscotch lover, he says thank you!
Oh, I need to try these. Brings back memories as my grandmother always made cookies with butterscotch chips.
These cookies look so good! My son loves soft cookies and butterscotch so I think these will be a winner in his book!
❤️ These are one tasty cookie!!
These look so yummy!
I’m trying to eat less sugar these days, but I think I might have to make an exception for these! Love cinnamon AND butterscotch! Yummy!!
I made these this past weekend and everyone loved them!
I need to try these 🙂
Looks delicious! Can’t wait to try!
I love butterscotch!! Can’t wait to try these!!
These look so yummy! I love butterscotch!
Yum, these look delicious!
I made these cookies for the first time and they came out perfect. I shared them with the nurses treating my wife and my fellow cast members at Disney Magical Express the next day. All of them raved about them and I too enjoyed a couple.
[…] my Cinnamon Butterscotch Cookies? Those were also hot pot cookies, but I didn’t market them as such because I didn’t […]
I tried these cookies and they spread like pancakes! Followed directors to a tee!??
Let’s troubleshoot! How did you measure your flour? And how long did you let the flour absorb before baking?
I had the same thing happen. Still ate the delicious treat, but appearance kept me from sharing with others as intended
I left the dough alone for an hour versus 20 minutes as instructed; the dough was lighter and fluffier than play dough. I portioned 6 cookies per sheet and baked for 11 minutes so the edges were golden and crunchy. Followed the rest of the directions and fell in love. Definitely remaking these.
I had the same thing happen! The cookies never “set.” I spooned the flour into measuring cup, then leveled off. Dough sat maybe a couple minutes over 20 min.
You probably just need to bake them a few minutes longer! Some ovens are cooler or hotter than others. Do you happen to have a thermometer in your oven?
Just wonder, why light baking sheets? your answer might explain prior problems with other cookies.
Thanks
It doesn’t brown the bottoms as quickly and it helps keep the overall cookie soft. Even cook time!
Lauren, Butterscotch Chips – never seen them in Australia.. What else could I use?
Maria
Try white chocolate chunks or chips!