Sweet & Salty Salted Butterscotch Cookies
These Sweet & Salty Salted Butterscotch Cookies deliver a perfect blend of sweetness and salty goodness in a soft, chewy treat dotted with rich butterscotch morsels.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature for best results.
- 3/4 cup brown sugar Dark brown sugar is an option for a richer flavor.
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-Ins and Toppings
- 1 cup butterscotch chips
- to taste flaky sea salt For topping cookies prior to baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla to the butter mixture and mix until fully incorporated.
- Gradually stir in the dry mixture, mixing until just combined.
- Fold in the butterscotch chips gently, ensuring they're evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop the dough onto the baking sheet about 2 inches apart.
- Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an indulgent twist, serve the cookies with a scoop of vanilla ice cream. To store leftovers, place them in an airtight container for up to 5 days or freeze for up to 3 months.