Butterscotch Cookies
Indulge in the rich, caramelized flavor of homemade Butterscotch Cookies, a delightful treat that's perfect for any occasion. These cookies strike the perfect balance between soft, chewy centers and lightly crisp edges, thanks to the combination of creamy unsalted butter and a duo of sweeteners: granulated sugar and tightly packed brown sugar. Bursting with butterscotch chips in every bite, this recipe is infused with warm, nostalgic flavors complemented by a hint of pure vanilla. Quick to prepare with just 15 minutes of prep time, these cookies bake to golden perfection in under 11 minutes, making them an easy and irresistible dessert option. Whether enjoyed fresh from the oven or stored in an airtight container for up to a week, these butterscotch cookies are the ultimate crowd-pleaser for cookie lovers everywhere.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 200 grams Brown sugar (light or dark, tightly packed)
- 2 units Large eggs
- 2 teaspoons Pure vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 250 grams Butterscotch chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the butterscotch chips using a spatula or wooden spoon to evenly distribute them throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked — they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these rich, buttery butterscotch cookies. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 744.9 g | 271% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 478.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
