Butterscotch cookies – Melt-in-your-mouth delicious bites

Preparing teatime snacks has never been easier.

Butterscotch cookies – Melt-in-your-mouth delicious bites

With the weather getting warmer, afternoon teatime snacks in the sun are getting more popular. Bake your own mouth-watering butterscotch cookies and enjoy them with your favourite warm beverage.

With a few simple ingredients, you can easily whip these buttery bites together. The only out-of-the-ordinary ingredient is that you need a packet of butterscotch chips to make your butterscotch cookies extra delicious.

Preparation time takes about 30 minutes and then it is important to chill the dough for 40 minutes in the fridge. If you are in a hurry, you can also chill the dough for 20 minutes in the freezer.

Next, scoop balls of dough and drop them into the prepared pan and press them down slightly with a fork. Pop into the oven and after 10 minutes your buttery bites can be removed from the oven.

Preparing teatime snacks has never been easier. Bake a double or triple batch in one go and store these delightful butterscotch cookies to enjoy over a period of time.

Butterscotch cookies recipe

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Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy
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Cooking time


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  • ¾ cup unsalted butter, softened

  • ¾ cup brown sugar

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla

  • 2 large eggs

  • cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 315 g butterscotch chips, one package


  • Cream together the butter, brown sugar, and granulated sugar until smooth about 3 – 4 minutes.
  • Add the vanilla extract. Then add one egg at a time, mixing until combined between adding them.
  • In a measuring cup combine the flour, baking soda, and salt. With the mixer running on low slowly add the flour. Mix until just combined. Then add butterscotch chips and mix until evenly distributed.
  • Chill the dough for 20 minutes in the freezer or for 40 minutes in the fridge.
  • Preheat oven to 180°C.
  • Use a tablespoon-sized cookie scoop to drop balls of dough onto a cookie sheet covered with parchment paper and bake for 10 – 12 minutes until edges are just lightly golden and the middle looks slightly uncooked.
  • Let cool on the cookie sheet for 5 minutes then transfer with a cookie spatula to a cooling rack and let cool completely.


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