Butterscotch Cookies |


Love butterscotch? Then put these cookies in your listing! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, excellent for dunking in milk or espresso.

Pictures Credit score:
Elise Bauer

Butterscotch — a Basic dessert taste

Butterscotch is a basic dessert taste that doesn’t get the popularity it deserves. The important thing flavors that make up butterscotch are brown sugar and melted butter, ideally brown as properly. When mixed these two elements create a wealthy, old-school taste that most individuals affiliate with butterscotch pudding or sweet.

Butterscotch Cookies

I realized to make these butterscotch cookies throughout my internship on the Grange restaurant in Sacramento beneath the tutelage of pastry chef, Elaine Baker. Buttery, nutty, and wealthy with a slight caramel taste, these butterscotch cookies are horribly addictive.

This crispy, crunchy cookie is straightforward to make (you most likely have all of the elements readily available) and assured to make your standard cookie rotation. Finest served to family and friends with tall glasses of chilly milk or mugs of sizzling espresso for dipping.

Butterscotch Cookies piled high on plate

Tip for Methods to Make Make Butterscotch Cookies Pop

Earlier than baking these cookies are rolled in brown sugar after which get just a little little bit of salt sprinkled on high to punctuate the sweetness. It provides them that further particular one thing.

Love Butterscotch and Caramel? Attempt These!

Up to date June 18, 2019 : We spiffed up this publish to make it sparkle! No adjustments to the unique recipe.

Butterscotch Cookies Recipe


Don’t use effective grain desk salt (aka: iodized salt) as the flavour will probably be approach off and ugly.


  • 12 tablespoons unsalted butter, lower into tablespoon sized slices
  • 1 three/four cups packed darkish brown sugar
  • half teaspoon salt
  • 1 massive egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 half cups all-purpose flour
  • half teaspoon baking soda
  • 1/four teaspoon baking powder

Sugar dredging combination:

  • 1/four cup packed darkish brown sugar
  • 2 tablespoons white granulated sugar

Sprinkling salt:

  • Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling (See Recipe Be aware)


1 Preheat oven to 375°F and line baking sheets with parchment paper.

2 Whisk the dry elements: Vigorously whisk collectively the flour, baking soda, and baking powder and put aside. Combine collectively the brown sugar white sugar dredging combination in one other bowl and put aside.

three Brown the butter: Place 10 tablespoons of butter right into a thick-bottomed skillet over medium warmth. The butter will foam a bit earlier than subsiding. As soon as the butter takes on a tan coloration and begins to odor nutty take it off of the warmth. Add the opposite two tablespoons of butter and blend it in till it melts. (See tutorial on find out how to brown butter.)

four Make the cookie dough: Pour the brown butter right into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and blend. Add the egg, egg yolk, and vanilla extract and blend collectively, scraping down the edges and backside of the bowl not less than as soon as.

Add the flour combination in three increments being certain to scrape down the edges and backside a couple of times. Combine simply till the flour is included. The dough will probably be very thick.

5 Form the cookies: Take half to full tablespoon-sized items of dough (you can also make them a bit larger or smaller to your liking, simply make sure that the items of dough are all the identical dimension) and gently roll them into ball shapes.

Dredge them within the sugar dredging combination till well-coated.

Place on the baking sheet and sprinkle with just a little little bit of the sprinkling salt (be reserved with the salt as little or no goes a good distance).

6 Bake the cookies: Bake at 375°F for 10-12 minutes or till the perimeters have browned a bit. Watch out to not over-bake.

eight Cool and serve: Enable to chill on the sheet for one minute earlier than transferring to a wire rack to chill utterly. Tastes finest with a glass of milk for dipping. Cookies will maintain in an hermetic container for a couple of week.

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Garrett McCord

Garrett McCord is an expert author and recipe developer whose work has appeared in lots of print and on-line publications equivalent to Gourmand Dwell, Saveur, Huffington Put up, Smithsonian, and NPR. Previous purchasers additionally embrace quite a few meals firms, wineries, and distilleries. Garrett writes about cocktails on his web site, Coupe de Grace.

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