Butterscotch Cookies
These butterscotch cookies check all the boxes. They have soft and gooey centers, golden crisp edges, and plenty of sweet, buttery butterscotch chips in every bite. So delicious.
Servings: 30 Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cup brown sugar
- ¼ cup sugar
- 1 large egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 2 cups butterscotch chips
- Sea salt for topping, optional
Instructions
- Preheat the oven to 350°F.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour browned butter into a medium bowl and set aside to cool for 10-15 minutes.
- Add the brown sugar and sugar into the brown butter stir until combined.
- Using an electric mixer, beat the egg, egg yolk, vanilla, and sour cream to the brown butter mixture until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir butterscotch chips into cookie dough.
- Using a 1 inch cookie scoop, roll cookie dough and place on ungreased baking sheet(s).
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven, sprinkle a bit of sea salt on each cookie, let sit on the cookie sheet for 5 minutes, then remove and place on a wire rack to cool.
Notes
- Room temperature ingredients: Bring your egg and egg yolk to room temperature for more even mixing.
- Don’t burn the butter: Watch the butter closely; you want to brown it, but not burn it.
- Fix soft dough: If your dough is too soft, chill it for 30 minutes to an hour to help firm it up. This will help with shaping the cookies.