Samantha Nicole Butterscotch Cookies have one goal in mind: to show off the sweet, caramelized sugar and rich, brown butter flavors of butterscotch. One bite of these cookies and you’ll agree—they wildly succeed in that goal! Making Butterscotch Cookies is a literal snap, which is good because these buttery treats tend to disappear in a hurry. This dessert has a warmth and golden hue perfect for the holiday season!
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11-ounce) package butterscotch chips
Directions
Step 1 –In the bowl of an electric stand mixer, whisk the butter, brown sugar, and granulated sugar until smooth, about 3-4 minutes.
Step 2 –Add the vanilla, whisking to combine.
Step 3 –Add one egg at a time, mixing until thoroughly combined before adding the next egg.
Step 4 –In a measuring cup or a small bowl with a pouring spout, combine the flour, baking soda, and salt.
Step 5 –Reduce the mixer’s speed to low and slowly add in the flour mixture, mixing until just combined and being careful not to over-mix.
Step 6 –Add in the butterscotch chips and gently fold them in until evenly distributed.
Step 7 –Chill the dough for 40 minutes in the fridge or 20 minutes in the freezer. Chilling the dough will help relax the gluten for a fluffier texture and ensure the butter solidifies for a richer flavor.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Drop tablespoon-sized balls of the dough onto a parchment-paper-lined cookie sheet about 1 inch apart.
Step 10 –Bake until the edges of the cookies are lightly golden brown and the middles look slightly undercooked, for about 10-12 minutes.
Step 11 –Remove the cookies from the oven and let them cool on the sheet for 5 minutes.
Step 12 –Transfer the cookies to a wire rack and let cool completely.
Step 13 –Serve!
