Crunchy Butterscotch Cookies
Get ready to indulge in the perfect blend of buttery crunch and rich caramel sweetness with these irresistible Crunchy Butterscotch Cookies! Made with a classic combination of pantry staples like all-purpose flour, brown sugar, and creamy butter, this recipe takes it to the next level with the addition of luscious butterscotch chips and an optional nutty twist from chopped pecans. These cookies are delightfully crispy around the edges while maintaining a slightly chewy center, making them a crowd-pleasing treat for any occasion. With just 15 minutes of prep time and 12 minutes of baking, you can whip up a batch of these golden-brown delights in no time. Perfect for holidays, cookie swaps, or an everyday indulgence, serve them with a glass of milk or your favorite hot beverage for the ultimate cozy dessert experience. Plus, they store beautifully, so you can enjoy the crunchy goodness all week long!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Packed brown sugar
- 0.25 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Butterscotch chips
- 0.75 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until creamy and smooth, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the butterscotch chips and chopped pecans (if using) using a spatula or wooden spoon until evenly distributed.
Scoop tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to wire racks to cool completely.
Serve the crunchy butterscotch cookies with a glass of milk or your favorite warm beverage. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 9.8 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 27 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.
