Soft-Baked Butterscotch Cookies with White Chocolate

These Soft-Baked Butterscotch Cookies with White Chocolate are a delightful mix of sweet, chewy, and indulgent. The buttery butterscotch flavor shines through, while the white chocolate coating makes them look as good as they taste. Whether for a cookie exchange, a party tray, or a quiet night at home, they’re sure to impress.

There are some flavors that feel like old friends, and for me, butterscotch has always been one of them. It’s sweet, cozy, and just a little nostalgic. These cookies celebrate that flavor in the best way, and I can’t wait for you to try them. They’re soft, chewy, and loaded with butterscotch goodness, then finished with a dip in creamy white chocolate for a little extra flair.

I love recipes like this because they strike that balance between simple and special. You don’t need fancy equipment or hours in the kitchen, but the end result feels like something you’d pick up at a bakery. Whether you’re baking a batch for a fall gathering, a holiday cookie tray, or just a quiet evening at home, these cookies are the kind that make an ordinary day feel a little brighter.

Just as I finished these, my brother stopped by my house. After sampling them, he raved about how good they are. He can be a bit particular about food, so this was a huge compliment and a testament to their deliciousness. Let’s get into the recipe.

Why You’ll Love This Recipe

• These cookies are loaded with rich butterscotch flavor that shines in every bite. The combination of soft, chewy centers and buttery sweetness makes them a treat that feels nostalgic yet fresh at the same time.
• A dip in smooth white chocolate takes these cookies to the next level. It’s a simple extra step that not only looks pretty but also adds a creamy sweetness that pairs beautifully with the butterscotch.
• The dough is easy to put together and bakes into cookies that taste like something from a bakery. Even though they look and feel gourmet, the recipe is straightforward enough for any home baker to master.

Looking for more fall cookie recipes? Let me help! Check out this collection of my best fall cookie recipes.

Ingredients

Let’s gather all the ingredients for these Soft-Batch Butterscotch Cookies. Here’s what to gather: 

• All-purpose flour – Provides the structure for the cookies so they bake up soft yet sturdy enough to hold all that butterscotch goodness.
• Baking soda – Helps the cookies rise and spread just the right amount in the oven.
• Cornstarch – Keeps the centers extra soft and tender, giving the cookies that melt-in-your-mouth texture.
• Salt – Balances the sweetness and brings out the flavor of the butterscotch and chocolate.
• Unsalted butter (melted) – Adds richness and flavor while keeping the cookies moist and chewy.
• Light brown sugar – Lends a caramel-like depth of flavor and contributes to the chewy texture.
• Granulated sugar – Adds sweetness and helps the cookies bake up with slightly crisp edges.
• Egg – Binds the ingredients together and gives the cookies structure.
• Egg yolk – Adds richness and makes the cookies even softer and chewier.
• Vanilla extract – Enhances the flavor of the dough and complements the butterscotch beautifully.
• Butterscotch chips – The star of the recipe, these bring a sweet, buttery flavor throughout every bite.
• White chocolate chips – Used for dipping, they add a creamy sweetness that pairs perfectly with butterscotch.
• Vegetable shortening – Mixed into the white chocolate so it melts smoothly and coats the cookies with ease.

How to Make

Okay, we’re ready to mix and bake these gourmet cookies. Let’s get to it! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.

1. In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
2. Then, in a medium-sized bowl, combine the melted butter and sugars until no lumps remain. Then mix in the egg and egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry and mix well with a spatula. Finally, fold in the butterscotch chips. Cover the dough and chill for at least two hours. (Do not skip the chilling.)
3. When the dough has cooled, remove it from the refrigerator. Then preheat your oven to 325 degrees F.
4. Roll about 2 tablespoons of the dough into a ball. Roll the balls so that they are taller, instead of wider. This will ensure that the cookies bake up thick. Place the balls on a baking sheet lined with parchment paper or a silicone mat. Add some of your reserved butterscotch chips to the top of each dough ball for looks, if desired.

5. Bake the cookies for 12 – 14 minutes. The cookies may seem soft or underbaked; however they will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for about 10 minutes. Then move them to a wire rick to cool completely.

6. Once cooled, prepare your white chocolate dip. In a double boiler (a microwave will work as well) melt your chips along with 1 tablespoon of vegetable shorting. Make sure all of the chips have melted and the chocolate is smooth.
7. Dip half of each cookie into the chocolate; then place on wax paper until the chocolate cools and firms.

Frequently Asked Questions

Can I make the dough ahead or freeze it?

Yes. Chill the dough up to 48 hours, tightly covered. You can also scoop the dough into balls, freeze on a sheet until firm, then store in a freezer bag for up to 2 months. Bake from frozen at 325°F and add 1 to 2 minutes as needed.

Why did my cookies spread more than I wanted?

Warm dough, an oven that runs cool, or too little flour are common culprits. Chill the dough until firm, shape the balls taller rather than wide, and use parchment or a silicone mat instead of a greased pan. Spoon and level the flour and use an oven thermometer for accuracy.

How should I store the cookies and how long will they keep?

Once the white chocolate has set, store cookies in an airtight container at cool room temperature for up to 3 days. If your kitchen is warm, refrigerate up to 1 week, layering parchment between cookies to protect the finish. For longer storage, freeze baked cookies in a single layer, then move to a freezer bag for up to 2 months and dip in white chocolate after thawing for the best look.

More Fall Cookies You’ll Love

• Frosted Pecan Cookies
• Maple Cream Sandwich Cookies
• Gingersnaps with Apple Cider Glaze
• Salted Caramel Shortbread Cookies
• Frosted Apple Cider Cookies
• Pumpkin Spice Cream Horns

If you make these Soft-Baked Butterscotch Cookies with White Chocolate, let me know how they turn out, and feel free to share your experience in the comments below—I’d love to hear from you! A comment and a 5-star rating below is always appreciated.

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White Chocolate-Dipped Soft-Baked Butterscotch Cookies

You won’t believe how soft these White Chocolate-Dipped Soft-Baked Butterscotch Cookies are. They are full of delicious fall flavors.

5 from 1 vote

Print Pin Rate

Course: cookies

Cuisine: American

Keyword: butterscotch, fall baking, white chocolate

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 20

Calories: 310kcal

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup unsalted butter melted
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1 1/2 cups butterscotch chips plus a handful to garnish
• 11 ounces white chocolate chips
• 1 tablespoon vegetable shortening

Instructions

• In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
• Then, in a medium-sized bowl, combine the melted butter and sugars until no lumps remain. Then mix in the egg and egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry and mix well with a spatula. Finally, fold in the butterscotch chips. Cover the dough and chill for at least two hours. (Do not skip the chilling.)
• When the dough has cooled, remove it from the refrigerator. Then preheat your oven to 325 degrees F.
• Roll about 2 tablespoons of the dough into a ball. Roll the balls so that they are taller, instead of wider. This will ensure that the cookies bake up thick. Place the balls on a baking sheet lined with parchment paper or a silicone mat. Add some of your reserved butterscotch chips to the top of each dough ball for looks, if desired. Bake the cookies for 12 – 14 minutes. The cookies may seem soft or underbaked; however they will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for about 10 minutes. Then move them to a wire rick to cool completely.
• Once cooled, prepare your white chocolate dip. In a double boiler (a microwave will work as well, melt your chips along with 1 tablespoon of vegetable shorting. Make sure all of the chips have melted and the chocolate is smooth. Dip half of each cookie into the chocolate; then place on wax paper until the chocolate cools and firms.

Nutrition

Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg