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Butterscotch Cookie Recipe
Chewy on the inside, crunchy on the outside, these Butterscotch Cookies only get better with time! You'll love the sugar coating and rich butterscotch flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 dozen cookies
Calories: 83 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ¾ cup unsalted butter
- 2 cups light brown sugar packed (divided)
- ½ teaspoon kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons granulated sugar
Instructions
- Heat butter in small skillet on medium heat. Allow to froth up, then brown. Here is a great article on how to brown butter (for today's cookies you want the butter to JUST begin the browning process) Remove from heat.
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, set aside.
- In large mixing bowl, add browned butter plus 1 3/4 cups brown sugar. Mix on medium speed, add salt, eggs and vanilla. Stir in flour, baking soda and baking powder.
- In small bowl, mix 1/4 cup reserved brown sugar and 2 Tablespoons granulated sugar together. Using a 1 Tablespoon small scoop, scoop up dough (will be consistency of play-doh) and roll into a ball. Then roll in sugar mixture.
- Place on prepared cookie sheet. Bake for 10 minutes. Remove from cookie sheet and cool on wire rack.
Cup of Yum
Notes
- Store cooled cookies in airtight container for up to one week.
- Freeze cookies for up to 3 months.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
15mg
(5%)
Sodium
42mg
(2%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4dozen cookies
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 42mg | 2% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.