Hop Butterscotch Cookies
Get ready to elevate your cookie game with these irresistible Hop Butterscotch Cookies—a delightful twist on the classic sweet treat. These soft and chewy cookies combine the nutty, caramelized goodness of butterscotch chips with the subtle, earthy bitterness of hop powder, creating a one-of-a-kind flavor balance that's both adventurous and comforting. Featuring a perfectly golden exterior and melt-in-your-mouth texture, these cookies are finished with an optional sprinkle of flaky sea salt for a touch of sophistication. With only 20 minutes of prep time and a quick 12-minute bake, this recipe is perfect for satisfying your sweet tooth or impressing guests. Ideal for pairing with a warm cup of tea or coffee, these cookies are bound to become a new favorite for those who love bold and unique flavors.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Packed light brown sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Hop powder (or ground hops)
- 250 grams Butterscotch chips
- 1 pinch Optional flaky sea salt for garnish
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, and hop powder.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure your cookies stay tender.
Fold in the butterscotch chips using a wooden spoon or spatula.
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, sprinkle a small pinch of flaky sea salt on the top of each cookie for added flavor contrast.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly undercooked. This will ensure a soft and chewy texture.
Remove the cookies from the oven and allow them to set on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your Hop Butterscotch Cookies with a cup of tea or coffee for a unique flavor experience!
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 19.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 28 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.
