Butterscotch Cookies have one goal in mind: to show off the sweet, caramelized sugar and rich, brown butter flavors of butterscotch. One bite of these cookies and you'll agree—they wildly succeed in that goal! Making Butterscotch Cookies is a literal snap, which is good because these buttery treats tend to disappear in a hurry. This dessert has a warmth and golden hue perfect for the holiday season!
Ingredients• 3/4 cup unsalted butter, softened • 3/4 cup brown sugar • 3/4 cup granulated sugar • 1 teaspoon vanilla • 2 large eggs • 2 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 (11-ounce) package butterscotch chips
In the bowl of an electric stand mixer, whisk the butter, brown sugar, and granulated sugar until smooth, about 3-4 minutes.
Add the vanilla, whisking to combine.
Add one egg at a time, mixing until thoroughly combined before adding the next egg.
In a measuring cup or a small bowl with a pouring spout, combine the flour, baking soda, and salt.
Reduce the mixer's speed to low and slowly add in the flour mixture, mixing until just combined and being careful not to over-mix.
Add in the butterscotch chips and gently fold them in until evenly distributed.
Chill the dough for 40 minutes in the fridge or 20 minutes in the freezer. Chilling the dough will help relax the gluten for a fluffier texture and ensure the butter solidifies for a richer flavor.
Preheat the oven to 350 degrees F.
Drop tablespoon-sized balls of the dough onto a parchment-paper-lined cookie sheet about 1 inch apart.
Bake until the edges of the cookies are lightly golden brown and the middles look slightly undercooked, for about 10-12 minutes.
Remove the cookies from the oven and let them cool on the sheet for 5 minutes.
Transfer the cookies to a wire rack and let cool completely.