Butterscotch Cookies with Burnt Butter Icing
Indulge in the decadence of Butterscotch Cookies with Burnt Butter Icing, a treat that’s as rich in flavor as it is irresistible! These soft, chewy cookies are packed with the luscious sweetness of butterscotch chips and elevated by the nutty, caramelized complexity of browned butter. Adding an elegant touch, the burnt butter icing offers a velvety finish with its smooth, slightly toasted flavor that perfectly complements the cookies’ golden-brown edges. This recipe is quick and approachable, boasting a prep time of just 20 minutes for 24 cookies, making it ideal for both busy weeknights and special celebrations. Whether you’re baking for a crowd or treating yourself, these butterscotch cookies are a show-stopping dessert destined to be your next favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 Eggs, large
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Butterscotch chips
- 0.5 cup Unsalted butter (for icing)
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, pour it into a mixing bowl to cool slightly.
Once the butter has cooled, add the brown sugar and granulated sugar. Mix until smooth and creamy.
Beat in the eggs one at a time, followed by 2 teaspoons of vanilla extract.
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.
Fold in the butterscotch chips using a spatula.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set.
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.
While the cookies cool, prepare the burnt butter icing. In a medium saucepan, melt 0.5 cup of unsalted butter over medium heat.
Allow the butter to cook until it turns golden brown and begins to smell nutty, about 3-4 minutes. Remove from heat immediately to prevent burning.
In a mixing bowl, sift the powdered sugar. Pour the browned butter over it and add 2 tablespoons of milk and 1 teaspoon of vanilla extract.
Whisk until the icing is smooth and spreadable. If it’s too thick, add a tiny splash of milk; if it’s too thin, sift in a bit more powdered sugar.
Once the cookies are completely cool, spread the burnt butter icing over the top of each cookie.
Let the icing set for 10-15 minutes before serving.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 25.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 32 mg | 1% | |
*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.
