Butterscotch Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These butterscotch cookies are my go to treat when I want something homemade without spending all afternoon in the kitchen. With just 15 minutes of prep and 30 minutes of baking, you'll have a batch of golden, buttery cookies that taste like you've been working all day. The brown sugar brings natural molasses, which contains minerals like potassium and magnesium, while the butterscotch chips add that irresistible sweet caramel flavor everyone loves. Best of all, this recipe uses pantry staples you probably already have at home, so there's no need for a special shopping trip. Trust me, these cookies disappear fast.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 150 glight brown soft sugar(null)
- 150 gunsalted butter(softened)
- 2 nulllarge eggs(room temperature)
- 10 mlpure vanilla extract(null)
- 5 gsea salt(flaky)
- 25 gsalted butter(melted)
- 100 gbutterscotch chips(chopped)
- 5 gbaking soda(null)
- 2 gbaking powder(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: Optional: use a silicone mat for easier cookie removal.
- 2
Whisk together the flour, sugar, brown sugar, baking soda, and baking powder in a medium bowl.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy.
Tip: Use a stand mixer or a hand mixer for this step.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure the eggs are room temperature before using.
- 5
Melt the butter and salted butter in a small saucepan over low heat.
Tip: Stir occasionally until the butter is fully melted.
- 6
Add the melted butter to the wet ingredients and mix until combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Stir in the chopped butterscotch chips.
Tip: Use a rubber spatula for this step.
- 8
Gradually mix in the dry ingredients until a dough forms.
Tip: Use a gentle folding motion to avoid overmixing.
- 9
Scoop the dough into balls, about 2 cm in diameter.
Tip: Leave about 2 cm of space between each cookie for spreading.
- 10
Bake for 10-12 minutes or until the edges are lightly golden.
Tip: Keep an eye on the cookies during the last 2 minutes of baking.
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