Description
Indulge in the perfect balance of sweet and salty with these Soft and Chewy Salted Butterscotch Cookies. Made with creamy butter, rich brown sugar, and luscious butterscotch chips, these cookies are sprinkled with flaky sea salt to enhance the depth of flavors. Ideal for cookie lovers looking for a rich, flavorful treat that combines classic sweetness with a twist of saltiness.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened (Keep butter at room temperature, not melted.)
- 3/4 cup brown sugar, packed (Provides a rich flavor.)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips (Adds a rich butterscotch flavor.)
Topping
- Flaky sea salt for sprinkling (Enhances the sweet notes of the cookies.)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step helps to incorporate air for tender cookies.
- Add Wet Ingredients: Mix in the vanilla extract, then add eggs one at a time, beating after each addition until fully incorporated. This creates a smooth, uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.
- Fold in Butterscotch Chips: Gently fold in the butterscotch chips until evenly dispersed throughout the dough.
- Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
- Add Flaky Sea Salt: Immediately upon removing from the oven, sprinkle each cookie lightly with flaky sea salt to enhance the flavor contrast.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Make sure butter is softened, not melted, to achieve the best texture.
- Do not overmix the dough to keep cookies soft and tender.
- If you prefer a stronger salt contrast, adjust the flaky sea salt quantity to your taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
