Eggless Butterscotch Chocolate Chip Cookies
These eggless butterscotch chocolate chip cookies have everything you love about a classic chocolate chip cookie, plus the rich, creamy flavor of butterscotch in every bite. The chips bake right into the soft, chewy cookie. No eggs needed, and no one will ever guess!
Quick Look: Eggless Butterscotch Chocolate Chip Cookies
Total Time: About 1 hour 30 minutes (15 minutes prep, 1 hour chill, 9-12 minutes bake).
Ingredients: all-purpose flour, salt, baking powder, baking soda, cinnamon, butter, white sugar, brown sugar, vanilla, milk, chocolate chips, butterscotch chips.
Equipment Needed: Stand mixer (or electric hand mixer), mixing bowl, cookie scoop, baking sheet, and cooling rack.
Top Tip: Don’t skip the chill time! It gives these cookies their tall, chewy texture.
Chocolate chip cookies just got an upgrade! These are my go-to cookies to bring to a party. They look absolutely beautiful on a platter, but they’re honestly so easy to make. A classic chocolate chip cookie is always a hit, but adding butterscotch makes them feel like a fun flavor combo you’d find at a bakery – but you can make them right at home.
Butterscotch is one of my very favorite flavors to bake with. It has this warm, buttery, brown sugar flavor that pairs perfectly with semi-sweet chocolate. I tested a few different ratios of chocolate chips to butterscotch chips, plus different amounts of cinnamon, and this combination was my favorite. An even mix of both chips and just a little cinnamon brings out that cozy butterscotch flavor without overpowering it. If you like a richer cookie, swap the semi-sweet chips for dark chocolate.
The best part? You can make the dough ahead of time. You really don’t want to skip the chill time with these, so I like to mix the dough the day before, let it chill in the refrigerator overnight, and then just scoop and bake when I’m ready.
Note from Lexi: Why This Recipe Works
Without eggs, these cookies need a little help with moisture, lift, and structure, and each ingredient has a job. Room temperature milk adds the moisture an egg normally would and helps the dough hold together. Baking powder and baking soda work together to give the cookies their puffy lift. Finally, chilling the dough firms up the butter so the cookies bake up tall and chewy instead of spreading thin.
– Lexi with Our Slice of Home
What Is Butterscotch?
Butterscotch is a classic confection made by cooking brown sugar and butter together. That brown sugar is what gives it a deeper, more molasses-like flavor than caramel. Butterscotch is often credited to Doncaster, England, where it was sold as a hard candy in the early 1800s, and the origin of the name is still debated today. However it got its name, it has been a favorite ever since, and it’s one of my favorite flavors to use in baked goods (especially in the fall and winter months).
You can find butterscotch in a few different forms:
- Hard candies: Boiled without cream and wrapped in those signature yellow wrappers.
- Sauce: Made by stopping the cooking process earlier and whisking in heavy cream. It’s delicious served warm over ice cream and cakes.
- Baking chips: Sweet morsels used in cookies (like these ones) and other baked goods.
How This Recipe Uses Butterscotch Chips
This recipe uses butterscotch baking chips in the dough. Most of them get folded right into the dough so you get pockets of melty butterscotch in every bite. Want even more butterscotch flavor? Check out the Presentation Tips below for a melted butterscotch drizzle.
Ingredients and Substitutions
- All-purpose flour: The base of the cookie.
- Salt: Balances the sweetness and brings out the butterscotch flavor.
- Baking powder and baking soda: Together, these give the cookies their lift since there are no eggs.
- Ground cinnamon: Just a little warmth that makes the butterscotch flavor shine. You can omit if you don’t have any.
- Unsalted butter: Softened, so it creams smoothly with the sugars. If you have salted butter, just omit the additional salt in the recipe.
- White granulated sugar: Helps the edges set and adds sweetness.
- Brown sugar: Packed. Keeps the cookies soft and chewy and adds a caramel-like depth.
- Vanilla extract: Rounds out all the flavors.
- Whole milk: Room temperature. You can also use 2% milk.
- Semi-sweet chocolate chips: Or swap in dark chocolate for a richer cookie.
- Butterscotch chips: The star of the show! Use some in the dough and save extra for topping and drizzling.
- Flaky or coarse salt (optional): A sprinkle on top makes the sweet flavors pop.
How to Make Eggless Butterscotch Chocolate Chip Cookies
Start by whisking together your flour, salt, baking powder, baking soda, and cinnamon in a medium bowl, then set it aside. Next, add your softened butter, granulated sugar, and brown sugar to a stand mixer with the paddle attachment and cream them together until smooth. I usually mix on low speed for about 1 minute, stopping halfway through to scrape down the sides of the bowl.
Pour in the vanilla and milk and mix until everything is well combined.
Then add your dry ingredients and mix. I like to switch to a silicone spatula and mix by hand here so I don’t accidentally overmix the dough. Gently fold in the chocolate chips and butterscotch chips. Now for the most important step: cover your dough and pop it in the refrigerator for at least 1 hour.
Once your dough has chilled, preheat your oven to 350°F and line a cookie sheet with parchment paper. Use a cookie scoop to portion the dough into balls, about 2 tablespoons (45 grams) each, and place them at least 2 inches apart on the baking sheet.
Bake the cookies on the center rack for about 9-12 minutes, until the centers are set and no longer doughy. Don’t worry when they puff up in the oven. They’ll sink down and change shape as they cool, and they’ll keep baking a little on the hot pan. As soon as they come out, press a few extra chocolate and butterscotch chips on top. Let them cool on the baking sheet for about 4 minutes, then move them to a cooling rack for another 20 minutes. Enjoy every bite!
FAQ
The biggest difference is the sugar. Butterscotch is made with brown sugar and butter, which gives it a deeper, richer, slightly molasses-like flavor. Caramel is usually made with white granulated sugar, so it has a lighter, more toasted sugar flavor.
Room temperature milk replaces the moisture an egg would add and helps bind the dough together. Baking powder and baking soda provide the lift, and the flour amount was tested to get a thick, chewy texture without eggs.
Yes! The dough freezes really well, and you can bake it straight from frozen. See the How to Store section below for all the details.
See the Allergy-Friendly Swaps section below for dairy-free substitutions.
Chilling firms up the butter so the cookies don’t spread too much in the oven. It’s what gives them their tall, chewy, bakery-style texture.
The most common reasons are skipping the chill time, butter that was too soft or melted, or measuring too little flour. Weighing your flour is the best way to get it just right.
Yes! You can swap the chocolate chips for more butterscotch chips if you want an all-butterscotch cookie.
Equipment Needed
- Stand mixer with paddle attachment or electric hand mixer (you use the mixer to cream the butter and sugar together)
- Medium mixing bowl and whisk
- Silicone spatula
- Kitchen scale (recommended)
- Cookie scoop (about 2 tablespoons)
- Baking sheet and parchment paper
- Cooling rack
Allergy-Friendly Swaps
Dairy-free: Use a vegan butter stick (not a spreadable tub), soy, almond, or oat milk, and dairy-free chocolate chips and butterscotch chips.
Gluten-free: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.
Nut-free: Check the labels on your butterscotch chips and chocolate chips for nut warnings, since some brands are made in facilities that also process nuts.
How to Store
Once baked: Let the cookies cool completely, then store them in an airtight container on the counter for about 3 days. After that, they start to get a little hard and stale.
Before baking: The dough can chill in the fridge for up to 3 days in an airtight container. Just scoop and bake when you’re ready.
Freezing: For longer storage, scoop the dough into balls, freeze them on a tray for 1 hour, then transfer to a bag or container. Bake straight from frozen, adding 1-2 extra minutes.
Tips for Success
–Don’t skip the chill time. It gives these cookies their tall, chewier texture.
–Don’t overmix once the flour is added. Stop as soon as the flour streaks disappear.
–Weigh your flour for the most precise measurement. If you don’t have a scale, spoon the flour into your measuring cup and level it off.
–Use room temperature milk so it blends smoothly with the creamed butter.
–Don’t overbake. Pull them when the centers are just set; they keep baking on the hot pan.
Presentation Tips
Looking for those beautiful bakery-style cookies? These steps make all the difference:
- Shape them: Right out of the oven, flip a cup upside down over each cookie and gently swirl it around to make a perfect circle. Be careful, the pan will be hot!
- Top with extra chips: Press a few more chocolate and butterscotch chips on top while the cookies are warm.
- Drizzle: Melt a handful of butterscotch chips and drizzle them over the cookies (wait until they are cooled).
- Finish with salt: A sprinkle of flaky sea salt makes the flavors pop.
More Eggless Cookies
Looking for just a chocolate chip cookie? Grab these Eggless Chocolate Chip Cookies. If you love chocolate check out my Eggless Double Chocolate Cookies. Some other classic eggless cookies include Eggless Snickerdoodle Cookies and eggless oatmeal cookies.
If you want a FULL list of holiday cookies visit: 10+ Best Egg-Free Holiday Cookies!
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Butterscotch Chocolate Chip Cookies
Equipment
Ingredients
- 1 ½ cups (195 g) all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 8 tablespoons (115 g) unsalted butter softened
- ¼ cup (50 g) white granulated sugar
- ½ cup (100 g) brown sugar packed
- 1 teaspoon vanilla extract
- ¼ cup (60 g) whole milk room temperature
- ⅔ cup (110 g) semi-sweet chocolate chips
- ⅔ cup (110 g) butterscotch chips
- OPTIONAL: Additional butterscotch chips to melt and drizzle on top of cooled cookies. Coarse salt to sprinkle on top
Instructions
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.1 ½ cups all-purpose flour, ¼ teaspoon salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon
- In a stand mixer with a paddle attachment, add the softened butter, granulated sugar, and brown sugar. Cream together until smooth, about 1 minute on low speed, scraping down the sides of the bowl halfway through.8 tablespoons unsalted butter, ¼ cup white granulated sugar, ½ cup brown sugar
- Pour in the vanilla and milk and mix until well combined.1 teaspoon vanilla extract, ¼ cup whole milk
- Add the dry ingredients. Mix by hand with a silicone spatula until just combined and there are no streaks of flour. Avoid overmixing.
- Fold in the chocolate chips and butterscotch chips. Cover the cookie dough and chill in the refrigerator for at least 1 hour. You can prepare the dough the day before and let it chill overnight.⅔ cup semi-sweet chocolate chips, ⅔ cup butterscotch chips
- Once the dough has chilled, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop out the dough with a cookie scoop (about 2 tablespoons, 45 grams each) and place on the baking sheet at least 2 inches apart.
- Bake about 9-12 minutes on the center rack, until the center of the cookie is set (not doughy and gooey). Try not to overbake them; the cookies will continue to bake a bit while they cool. NOTE: These cookies puff up in the oven, then sink down and change shape while cooling.
- Remove from the oven and top with additional chocolate chips and butterscotch chips. Let the cookies cool on the baking sheet about 4 minutes.
- Move to a cooling rack and let cool for an additional 20 minutes. OPTIONAL: Drizzle with additional melted butterscotch chips and sprinkle on flaky sea salt.
Notes
- Tip 1: Don’t skip chilling the dough. Chilling allows the butter to firm up and give the cookies a taller, chewier texture.
- Tip 2: Avoid overbaking! Remember the cookies will continue to bake a bit while they cool on the cookie sheet.
- Make ahead: Dough keeps in an airtight container in the fridge for up to 3 days. Just scoop and bake.
- Freezing: Freeze scooped dough balls on a tray for 1 hour, then transfer to a bag or container. Bake straight from frozen, adding 1-2 extra minutes.
- Storage: Store baked cookies in an airtight container on the counter for about 3 days.
- Dairy-free: Use vegan butter sticks (not a spreadable tub), soy, almond, or oat milk, and dairy-free chocolate and butterscotch chips.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
Nutrition
