Luckily for us, butterscotch chips are just as easy to buy at the grocery store as chocolate chips, meaning butterscotch cookies are simple to throw together in a flash. This cookie dough uses butter and a mix of brown sugar and granulated sugar to make its base. Beat a small amount of corn syrup into the butter-sugar mixture to prevent the sugar in the cookies from crystallizing in the oven. This is the secret ingredient for a cookie texture that has a slight crunch as you bite but gives way to a moist and tender center. Another secret ingredient in this cookie dough is nonfat milk powder. In simple terms, milk powder is just milk with all the water removed, leaving a powder of creamy milkiness that easily dissolves into doughs and batters. The addition of milk powder enhances the savory milk flavor of the cookie, further complimenting the sweetness of the sugar and the butterscotch. The butterscotch chips will melt slightly as they bake, leaving soft puddles of caramelized buttery goodness dispersed evenly throughout the cookies. Make these butterscotch cookies, and we can assure you they won’t last long on the counter.

Micah A Leal


Credit: Micah A. Leal

Recipe Summary test

25 mins
1 hr 45 mins
24 cookies


Ingredient Checklist


Instructions Checklist
  • In the bowl of a mixer, beat together butter, brown sugar, and granulated sugar until lightened and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add corn syrup, eggs and vanilla. Beat on medium-high for 3 minutes. In a separate bowl, stir together flour, milk powder, salt, baking powder, and baking soda. Add to butter mixture and mix on low until just combined. Add butterscotch chips and stir to combine. Wrap in plastic wrap and refrigerate for at least 1 hour.

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop balls of dough that are 1 3/4-inches in diameter and roll in hands until smooth. Place each dough ball on baking sheet 2 1/2 inches away from the others. Bake until edges have set, the bottom is lightly browned, and the top of the cookie is still soft, 15 to 17 minutes. Allow to cool slightly on the sheets before removing to a wire rack to cool completely.