Butterscotch Cookies Recipe

On the outside, these butterscotch cookies are chewy, but on the inside, they melt in your mouth. One mouthful will hook you! 

– 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams; 2 sticks) unsalted butter (softened) – 1 cup (200 grams) packed light or dark brown sugar – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 (11-ounce) package (311 grams) butterscotch chip

Ingredient

Direction

Large basin of salt, baking soda, and flour. Cream butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large basin with a handheld mixer for 1–2 minutes.

1

Stir and scrape the bowl after adding each egg and vanilla essence. Add the butterscotch chips and mix on low speed until incorporated after barely combining the dry ingredients.

2

Seal the cookie dough and refrigerate for at least 2 hours. Preheat the oven to 350°F (180°C) after the dough is almost cold. Line three big baking sheets with parchment or silicone mats.

3

Get cookie dough out of the fridge. With a 1.5 tablespoon cookie scoop, scoop the cookie dough and place it on the prepared baking sheets, leaving space between each ball.

4

Bake until the cookies' edges are gently browned and tops are set, 10–12 minutes. After 5 minutes on the baking sheet, transfer the cookies to a wire rack to finish cooling.

5

Also See: 

Tiramisu Recipe