Salted Butterscotch Cookies
Discover the delightful world of baking with these Salted Butterscotch Bliss Cookies! Perfectly soft and chewy, these cookies feature rich butterscotch flavor enhanced by a touch of flaky sea salt. Perfect for gatherings or a sweet treat at home, this recipe combines baking science with heartwarming memories. Whether you’re a baking pro or a novice, join us on this tasty journey and create scrumptious cookies that everyone will love!
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butterscotch chips
- flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Mix until fully incorporated.2 large eggs, 1 tsp vanilla extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Fold in the butterscotch chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.1 cup butterscotch chips
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Before baking, lightly sprinkle flaky sea salt on top of each cookie for that delightful sweet-salty contrast.flaky sea salt
- Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft. Don’t overbake!
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Tried this recipe?Let us know how it was!
