Brown Sugar Butterscotch Cookies
User Reviews
4.8
Brown Sugar Butterscotch Cookies
Description
This recipe combines all-purpose flour with baking soda, cornstarch, salt, and cinnamon, blended into a butter and dark brown sugar base whipped until fluffy. The batter includes an egg and vanilla extract before folding in generous butterscotch chips. Dough balls are rolled in additional dark brown sugar, which caramelizes during baking to produce a thin crisp crust contrasting the soft interiors.
The cookies bake quickly at a moderate temperature until lightly browned around edges, ensuring a tender inside. Cooling on the baking sheet briefly before transferring to a rack prevents breakage and supports the desired chewiness. The spices subtly enhance the butterscotch flavor but do not overpower it.
These cookies store well in an airtight container and maintain texture for several days, making them practical for make-ahead treats or sharing. They deliver a traditional cookie experience with a rich, buttery twist from the butterscotch mix-in and brown sugar coating.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups dark brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- dark brown sugar about 1/2 cup, extra dark, for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set pan aside.
- In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
- Place butter and dark brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.
- With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.
- Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 119mg | 5% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 179IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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