Butterscotch Cookies Recipe
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Butterscotch Cookies Recipe

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Butterscotch cookies are the caramel-lover’s reply to the chocolate chip cookie.

These butterscotch cookies are tender and chewy with merely the barest little little bit of crisp on the sides. The brown sugar supplies caramel notes that highlight the sweet butterscotch chips, which can be further complemented by the refined layer of warmth spice from the underside cinnamon and nutmeg. Within the meantime a healthful dose of salt balances out all the sweetness, making for a scarily snackable cookie.

Butterscotch vs. Caramel: What’s the Distinction?

Butterscotch is definitely a style of caramel with a few refined variations. When making caramel, granulated sugar is melted over affordable heat after which cooked until deeply browned, practically burnt, sooner than stirring in cream and butter on the ultimate minute.

Butterscotch, alternatively, begins out with brown sugar and butter. Brown sugar lends a deep caramel style from the get-go, and because it’s cooked with the butter, the milk solids inside the butter start to brown, together with a particular rich nuttiness. In any case, for these cookies you don’t even should fuss with making a straightforward butterscotch sauce. Merely seize a bag of butterscotch chips on the grocery retailer and likewise you’re capable of go.

What to Pair With Your Butterscotch Cookies

A daring cup of espresso or tea, along with a cold glass of milk would all be glorious pairings for these cookies. Or crumble them over some vanilla ice cream. They’re a wonderful candidate for a cookie swap or an edible reward since they protect their crisp edges and easy amenities every day-of and for as a lot as 3 days in airtight containers.

“The brown sugar compliments the toffee style inside the butterscotch. The great and comfy spices had been delicious, felt large relevant for fall, and added a pleasant sharpness/kick to spherical out the sweetness along with the ocean salt. The cookies held very correctly in airtight containers as a lot as 3 days, retaining crisp edges and easy amenities.” —Spruce Eats Test Kitchen


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  • 1/2 cup (4 ounces) unsalted buttersoftened

  • 2/3 cup (142 grams) packed light brown sugar

  • 1 large eggat room temperature

  • 2 teaspoons vanilla extract

  • 1 1/3 cups (163 grams) all-purpose flour

  • 2 teaspoons cornstarch

  • 3/4 teaspoon optimistic salt

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground nutmeg

  • 1 cup (185 grams), plus 3 tablespoons butterscotch morselsdivided

  1. Accumulate the substances. Preheat oven to 350 F.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  2. Beat collectively butter and brown sugar with a stand mixer fitted with a paddle attachment on medium tempo until fluffy, 2 to a few minutes, stopping to scrape down sides as wished.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  3. Add egg and vanilla; beat on medium tempo until correctly blended, 30 seconds to 1 minute, stopping to scrape down sides as wished. Flip off mixer.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  4. Whisk collectively flour, cornstarch, salt, cinnamon, baking soda, and nutmeg in a medium bowl until correctly blended.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  5. Add flour mixture to butter mixture abruptly; beat on low tempo merely until blended, about 1 minute, stopping to scrape down sides as wished.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  6. Fold in 1 cup of the butterscotch morsels until blended. Cowl and chill for 10 minutes.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  7. Portion dough into 2-tablespoon mounds and roll into balls (about 1.6 ounces each). Place dough balls 2 1/2 to a few inches apart on 2 parchment-lined baking sheets.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  8. Divide remaining 3 tablespoons butterscotch chips amongst dough balls, pressing gently into tops. Discover: The additional morsels make for a fairly presentation, nevertheless may be skipped if desired.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


  9. Bake, one pan at a time, in preheated oven until cookies are golden and set throughout the sides, nevertheless amenities nonetheless actually really feel barely easy, 10 to 12 minutes, rotating pan from entrance to once more halfway by way of. Let cookies cool on baking sheets on a wire rack for 5 minutes. Serve warmth or change cookies to a wire rack and let cool completely, 45 minutes to 1 hour.

    The Spruce Eats / Photographer: Fred Hardy II, Meals Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle


Recipe Strategies

  • Referring to measuring flour, we fluff our flour, spoon it into our measuring cup and stage with the once more of a butter knife or a small offset spatula. Basically probably the most right methodology to measure, nonetheless, is to utilize a kitchen scale. This will likely make certain that your measurements are correct on degree since every specific particular person may measure their flour barely fully completely different.
  • Accurately softened butter ought to present when pressed nevertheless nonetheless possess adequate plasticity to supply some resistance. In case you’ll be able to press your finger all one of the best ways into your butter, it is now room temperature and too easy to accurately cream alongside along with your sugar.
  • In distinction to truffles, we cream our butter and sugar for these cookies for a shorter time frame (2 to a few minutes). We don’t need to embrace tons of air since our goal is denser, chewier cookies.
  • In case you’ve a kitchen scale, it might be helpful to weigh out each dough ball for further uniform outcomes.
  • When baking, goal to tug your cookies after they’re merely golden and set on the sides nevertheless nonetheless actually really feel easy inside the center. This may make for cookies that are merely crisp on the sides with tender, easy, chewy interiors.

Recipe Variations

  • Be pleased to sub within the similar amount of equally sized bittersweet, semisweet, white chocolate, or cinnamon morsels. You possibly can too decrease in some toasted nuts, like pecans, walnuts, or pistachios, for a lot of the chocolate chips. Objective for about 1 cup full mix-ins.
  • A bit little bit of orange zest would complement the brown sugary notes of this cookie with slightly little bit of vibrant citrus.
  • You possibly can too play with the great and comfy spices inside the dough, together with in ground ginger, allspice, or clove in small parts.

The fitting approach to Retailer or Freeze

  • Cookies are at their prime the day of baking, nevertheless may be saved in an airtight container at room temperature for 3 to 5 days.
  • Baked and cooled cookies may be individually wrapped and positioned in a freezer-safe resealable plastic bag; freeze for 3 to 4 weeks. When wished, take away the required amount of cookies and let stand at room temperature for about 1 hour, or until thawed. Discover that butterscotch chips added on excessive may need a barely bloomed look as quickly as thawed nevertheless may be merely as delicious.
  • The cookie dough may be refrigerated in a single day, then scooped and rolled next-day. Let dough balls come once more to room temperature sooner than baking, about 45 minutes to 1 hour.
  • To freeze the dough, scoop and roll dough balls; place a minimum of 1/2 inch apart on a plate or baking sheet and freeze until secure, about 1 hour. Place in a freezer-safe airtight container or resealable plastic bag for as a lot as 1 month. To bake, place dough balls 2 1/2 to a few inches apart on parchment-lined baking sheets. Let stand at room temperature until thawed, 1 to 2 hours, sooner than baking.
Vitamin Data (per serving)
204 Power
10g Fat
26g Carbs
2g Protein

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Vitamin Data
Servings: 15
Amount per serving
Power 204
% Day-to-day Value*
10g 13%
Saturated Fat 7g 35%
29mg 10%
167mg 7%
26g 10%
Dietary Fiber 0g 1%
Complete Sugars 18g
2g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 1mg 4%
Potassium 40mg 1%
*The % Day-to-day Value (DV) tells you the way in which rather a lot a nutrient in a meals serving contributes to a daily weight reduction program. 2,000 power a day is used for regular weight loss plan suggestion.

(Vitamin information is calculated using an ingredient database and must be thought-about an estimate.)

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