|nutritional information (per serving)|
View full nutritional information
Hide full nutritional information
|amount per serving|
|% Daily Value*|
|Saturated Fat 7g||35%|
|dietary fiber 0g||1 %|
|Total sugar 18g|
|Vitamin C 0 mg||0%|
|Calcium 19 mg||1 %|
|Iron 1 mg||4%|
|Potassium 40 mg||1 %|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Butterscotch cookies are the caramel lover's answer to the chocolate chip cookie.
These butterscotch biscuits are tender and chewy with just a hint of crunch around the edges. The brown sugar adds notes of caramel that bring out the sweet butterscotch chips, which are further complemented by the subtle layer of warm spices of ground cinnamon and nutmeg. Meanwhile, a healthy dose of salt balances the sweetness and makes for an incredibly delicious cookie.
Butterscotch vs Caramel: What's the Difference?
Butterscotch is essentially a caramel flavor with some subtle differences. The process of making caramel involves melting granulated sugar over moderate heat and then cooking until deeply browned, almost burnt, before adding the cream and butter at the last minute.
Butterscotch, on the other hand, starts out with brown sugar and butter. Brown sugar provides an intense caramel flavor right from the start, and when cooked with the butter, the milk solids in the butter begin to brown, giving it a distinct, rich nutty note. Of course, you don't even have to worry about making a simple butterscotch sauce for these cookies. Just grab a bag of butterscotch chips at the grocery store and you're good to go.
What to pair with your butterscotch biscuits
A strong cup of coffee or tea and a cold glass of milk go perfectly with these biscuits. Or crumble them over some vanilla ice cream. They're a great candidate for a cookie swap or as an edible gift, as they retain their crisp edges and soft centers throughout the day, or in airtight containers for up to 3 days.
“The brown sugar complements the toffee flavor in the butterscotch. The warm spices were delicious, felt super appropriate for fall and added a nice spiciness along with the sea salt to top off the sweetness. Cookies kept very well in airtight containers. Up to 3 days while retaining crisp edges and soft centers. – Spruce Eats Test Kitchen
1/2 cup (4 ounces) unsalted buttersofter
2/3 cup (142 grams) packed up light brown sugar
1 large eggat room temperature
2 teaspoon vanilla extract
1 1/3 cups (163 grams) all purpose flour
2 teaspoon cornstarch
3/4 teaspoon fine Salt
3/4 teaspoon Cinammon
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup (185 grams), plus 3 tablespoons Butterscotch Bitesdivided
Gather the ingredients. Preheat oven to 350 F.
Using a stand mixer fitted with the attachment, beat the butter and brown sugar on medium speed until fluffy, 2 to 3 minutes, pausing to scrape the sides as needed.
add egg and vanilla; Beat on medium speed for 30 seconds to 1 minute until well combined, pausing to scrape sides as needed. Turn off blender.
In a medium bowl, stir together the flour, cornstarch, salt, cinnamon, baking soda, and nutmeg until well combined.
Add flour mixture to butter mixture all at once; Beat on low speed until well combined, about 1 minute, pausing to scrape sides as needed.
Fold in 1 cup of the butterscotch bites until well combined. Cover and chill for 10 minutes.
Portion the dough into 2-tablespoon mounds and roll into balls (about 1.6 ounces each). Place the balls of dough 6.5 to 7.5 cm apart on two parchment-lined baking sheets.
Spread the remaining 3 tablespoons butterscotch chips over the dough balls and press down lightly. Note: The extra morsels make for a pretty presentation but can be left out if desired.
Bake one pan at a time in the preheated oven until the cookies are golden brown and set around the edges but the center is still slightly soft to the touch. 10 to 12 minutes, turning mold front to back halfway through. Let the cookies cool on baking sheets on a wire rack for 5 minutes. Serve warm or place cookies on a wire rack and allow to cool completely (45 minutes to 1 hour).
- When it comes to measuring flour, we fluff the flour up, spoon it into our measuring cup, and smooth it out with the back of a butter knife or small offset spatula. However, the most accurate way to measure is to use a kitchen scale. This can ensure that your measurements are spot on, as each person may measure their flour slightly differently.
- Really soft butter should give when pressed, but still have enough plasticity to offer some resistance. If you can push your finger all the way into the butter, it's now room temperature and too soft to cream properly with the sugar.
- Unlike cakes, with these cookies we stir in the butter and sugar for a shorter amount of time (2 to 3 minutes). We don't need to incorporate tons of air since our goal is denser, chewy cookies.
- If you have a kitchen scale, it can be helpful to weigh each ball of dough to get a more even result.
- As you bake, try to pull the cookies out when they're golden brown and firm around the edges but still soft in the middle. This creates cookies that are just barely crunchy on the edges and tender, soft, and chewy on the inside.
- Feel free to add an equal amount of similarly sized bits of bittersweet, semisweet, white chocolate, or cinnamon. For some of the chocolate chips, you can also slice in some toasted nuts like pecans, walnuts, or pistachios. Aim for about 1 cup mix-ins total.
- A bit of orange zest would complement the brown sugary notes of this cookie with some bright citrus.
- You can also play with the warm spices in the batter, adding in small amounts ground ginger, allspice, or cloves.
How to store or freeze it
- Cookies are best on baking day, but can be stored in an airtight container at room temperature for 3 to 5 days.
- Baked and cooled cookies can be individually wrapped and placed in a freezer safe, resealable plastic bag; Freeze for 3 to 4 weeks. Remove desired amount of cookies, if needed, and let sit at room temperature for about an hour, or until thawed. Note that butterscotch chips added on top may have a slightly floral appearance once thawed, but are just as tasty.
- The cookie dough can be refrigerated overnight and scooped out and rolled out the next day. Allow the dough balls to come to room temperature for about 45 minutes to 1 hour before baking.
- To freeze the dough, scoop out and roll out balls of dough. Place at least 1cm apart on a plate or baking sheet and freeze until set, about 1 hour. Store in a freezer-safe, airtight container or resealable plastic bag for up to 1 month. To bake, place the balls of dough 6.5 to 7.5 cm apart on baking sheets lined with parchment paper. Let stand at room temperature for 1 to 2 hours until thawed before baking.