Butterscotch Cookies
User Reviews
5
Butterscotch Cookies
Description
The recipe blends softened butter with granulated and brown sugar to create a creamy, rich base. Eggs and vanilla extract add moisture and flavor, while flour, baking soda, baking powder, and salt develop the proper texture and leavening. Incorporating butterscotch chips throughout provides bursts of sweet caramel flavor. Baking at 350°F for 8-10 minutes produces cookies with a soft crumb and lightly crisped edges. Pressing the edges with a silicone spatula before cooling helps form uniform circles and tidy presentation.
These cookies store well both before baking—either shaped into logs or dough balls—and after baking remain fresh for several days at room temperature or longer frozen. The combination of sugars and chips makes these cookies flavorful and satisfying.
Storing dough in the fridge for a short period enhances handling, and freezing extends shelf life without compromising texture. Store baked cookies in an airtight container to maintain softness and flavor.
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups butterscotch chips
Instructions
- Preheat oven to 350°F.
- Using a stand mixer (or electric mixer). Add granulated sugar, brown sugar, and butter to the mixing bowl and cream.
- Add vanilla and eggs one at a time and beat until fluffy.
- In a small bowl, mix flour, salt, baking soda and baking powder.
- Slowly add flour mixture to your wet ingredients and mix until combined. Mix in the butterscotch chips.
- Scoop onto an un-greased cookie sheet and bake for 8-10 minutes.
- For picture-perfect cookies: before the cookies cool use a silicone spatula to gently press the circumference of the cookies into a perfect circle. Let them cool and set before removing them to a wire rack.
Notes
- Store dough logs or shaped dough balls in the fridge for up to 2 days before baking.
- Freeze dough in freezer-safe bags for up to 3 months for later use.
- Keep baked cookies in an airtight container at room temperature for 3-4 days to maintain freshness.
- Alternatively, freeze baked cookies in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 48g | |
| Calories | 168kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 178mg | 7% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 180IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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