Imagine biting into a warm, gooey cookie that perfectly balances the rich sweetness of brown sugar with the luscious, buttery flavor of butterscotch. These Brown Sugar Butterscotch Cookies are not just any ordinary treat; they are a delightful twist on traditional cookies that will have you reaching for seconds (and maybe thirds!). With a soft center and slightly crispy edges, these cookies are perfect for any occasion, from a cozy evening at home to a festive gathering with friends.
There’s something incredibly comforting about the aroma of freshly baked cookies wafting through your kitchen. So, grab your apron, and let’s dive into the world of baking these delectable Brown Sugar Butterscotch Cookies!
Top Reasons to Make Brown Sugar Butterscotch Cookies
- Irresistible Flavor: The combination of dark brown sugar and butterscotch chips creates a mouthwatering taste that’s hard to resist.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these cookies with ease.
- Perfect Texture: These cookies have a chewy center with a slight crisp around the edges, making them the ultimate cookie experience.
- Customizable: Add nuts or other chocolate varieties to make these cookies your own!
What’s in the Bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- Extra dark brown sugar for rolling cookies (about 1/4 cup)
Before You Start: Equipment
- Baking Sheet: A sturdy sheet for baking your cookies.
- Parchment Paper: To line your baking sheet for easy cleanup.
- Mixing Bowls: For combining the ingredients.
- Electric Mixer: For creaming the butter and sugar together.
- Cookie Scoop: To ensure uniform cookie sizes.
- Cooling Rack: To cool the cookies after baking.
Brown Sugar Butterscotch Cookies in Steps
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and ground cinnamon. Set this mixture aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the unsalted butter and dark brown sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add Egg and Vanilla
Beat in the large egg and vanilla extract until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 6: Fold in Butterscotch Chips
Gently fold in the butterscotch chips until evenly distributed throughout the dough.
Step 7: Roll the Cookies
Using a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the extra dark brown sugar before placing it on the prepared baking sheet.
Step 8: Bake the Cookies
Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your delicious Brown Sugar Butterscotch Cookies warm or at room temperature!
Allergy-Friendly Substitutes
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use a dairy-free butter alternative and non-dairy chocolate chips.
- Egg-Free: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Nut-Free: Ensure any added ingredients are nut-free, especially if you’re using chocolate chips.
Easy-to-Miss Gotchas
- Make sure your butter is at room temperature for the best texture.
- Do not overmix the dough after adding the dry ingredients to prevent tough cookies.
- Keep an eye on the baking time to avoid overbaking; cookies should look slightly underdone.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack to prevent breaking.
Storage & Reheat Guide
Store your Brown Sugar Butterscotch Cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookie dough balls and bake them fresh whenever you crave a cookie. Just add a couple of extra minutes to the baking time if baking from frozen!
- To Reheat: Pop the cookies in the microwave for about 10-15 seconds to enjoy that fresh-baked warmth again.
- For Freezing: Place the baked cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag once solid.
Helpful Q&A
Can I use light brown sugar instead of dark brown sugar?
While you can use light brown sugar, dark brown sugar adds a deeper flavor and a moist texture that enhances the overall taste of these Brown Sugar Butterscotch Cookies.
What can I substitute for butterscotch chips?
If you can’t find butterscotch chips, you can use chocolate chips or even white chocolate chips for a different flavor profile.
How can I make these cookies thicker?
To achieve thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape in the oven.
Can I add nuts to the cookie dough?
Absolutely! Chopped pecans or walnuts would complement the cookies beautifully. Just make sure to adjust the quantity of butterscotch chips accordingly.
Healthy-ish Favorites
See You at the Table
Now that you’re armed with the recipe and the knowledge to bake the perfect Brown Sugar Butterscotch Cookies, it’s time to gather your loved ones and share these delightful treats. Whether enjoyed with a glass of milk, a cup of coffee, or just by themselves, these cookies are sure to bring smiles and satisfaction. Happy baking!
Brown Sugar Butterscotch Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- 1/4 cup dark brown sugar for rolling cookies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and ground cinnamon. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream the unsalted butter and dark brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the large egg and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the butterscotch chips until evenly distributed throughout the dough.
- Using a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the extra dark brown sugar before placing it on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your delicious Brown Sugar Butterscotch Cookies warm or at room temperature!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Electric Mixer
- Cookie Scoop
- Cooling rack
Notes
- Use room temperature butter for the best texture.
- Do not overmix after adding dry ingredients to avoid tough cookies.
- Store cookies in an airtight container for up to a week.
