Brown Sugar Butterscotch Cookies
These Brown Sugar Butterscotch Cookies are irresistibly chewy and buttery! Perfect for any occasion, they’ll have you craving more.
Servings: 24 servings
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.