Description
These buttery, soft butterscotch cookies are the perfect sweet treat featuring plenty of butterscotch chips for a rich and delightful flavor. Chilled dough helps prevent spreading, resulting in chewy, thick cookies with a caramelized taste in every bite.
Ingredients
Cookie Dough
- 3/4 cup unsalted butter (softened but not melted)
- 3/4 cup brown sugar (packed)
- 1/2 cup white sugar
- 1 large egg
- 1 large egg yolk (discard the egg white)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking soda
- 1/4 – 1/2 teaspoon salt (to taste)
- 1 1/4 cups butterscotch chips, divided
Instructions
- Mix Sugars and Butter: In a large bowl, beat together the softened butter, brown sugar, and white sugar until the mixture becomes fluffy and well combined.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the buttery sugar mixture, mixing until smooth.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour, baking soda, and salt, mixing just until combined.
- Fold in Butterscotch Chips: Turn off the mixer and fold in 1 cup of the butterscotch chips gently. Reserve the remaining 1/4 cup for later to avoid dough spreading too thin during baking.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for about 2 hours or overnight to firm up.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Cookies: Using a cookie scoop or spoon, form the dough into balls roughly 1 to 1.5 tablespoons in size, about golf ball-sized. Place them on prepared sheets, spacing each ball about 2 inches apart.
- Bake: Bake one sheet at a time on the middle oven rack for 9 to 11 minutes, or until the tops are set and lightly golden. Immediately after removing them from the oven, press a few reserved butterscotch chips onto the top of each cookie for an extra burst of flavor and attractive presentation.
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes to firm up further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Using both brown and white sugar balances moisture and sweetness for a chewy texture.
- You can adjust the salt quantity according to your taste preference; it enhances butterscotch flavor.
- Adding the reserved butterscotch chips on top after baking improves cookie appearance and texture.
- Store baked cookies in an airtight container at room temperature for up to one week.
