Butterscotch Cookies
Golden, chewy, and studded with melted butterscotch chips, these cookies offer instant comfort—crispy at the edges, soft in the middle, with a sprinkle of flaky sea salt to make every bite pop. Ridiculously simple to make and dangerously craveable!
32
cookies
Ingredients
- 2 1/4 cups (280 g) all-purpose flour sifted
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (226 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) light brown sugar packed
- 2 large eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (255 g) butterscotch chips
- flaky sea salt for sprinkling on top
Equipment
- Baking sheet
- Parchment Paper or Silicone Mat
- Mixing bowls
- Electric mixer
- Spatula
- Cookie Scoop or Spoon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 5 to 7 minutes).
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix.
- Fold in the butterscotch chips gently using a spatula.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8 to 10 minutes, or until the edges are set and lightly golden but centers remain soft.
- Immediately sprinkle each cookie with flaky sea salt after removing from the oven.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack (or enjoy warm!).
Notes
Store cooled cookies in an airtight container for 3–4 days. Freeze baked cookies or raw dough balls for up to 2 months; bake straight from frozen with just an extra minute or two added to the bake time. For extra chew, tuck a slice of bread into your storage container.
Try swapping in chocolate chips, chopped toasted nuts, or a gluten-free flour blend for fun variations. For deeper flavor, brown the butter before creaming it with sugars.
Nutrition
Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 97mg | Potassium: 37mg | Sugar: 14g | Vitamin A: 135IU | Calcium: 14mg | Iron: 0.6mg