Butterscotch Cookies
These soft butterscotch cookies feature lightly golden edges, tender centers, and generous pockets of sweet butterscotch chips. Chilling the dough before baking helps control spreading while producing a pleasantly chewy texture.
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Ingredients
- 11 ounces butterscotch baking chips
- 2 large eggs brought to room temperature
- 1 teaspoon baking soda
- ¾ cup firmly packed brown sugar
- ½ teaspoon salt
- 2½ cups all-purpose flour
- 1 teaspoon pure vanilla extract
- ¾ cup granulated white sugar
- ¾ cup unsalted butter softened; Kerrygold or another high-quality butter may be used
Instructions
- Place the softened unsalted butter, packed brown sugar, and granulated sugar in a large mixing bowl. Beat at medium speed for approximately 3–4 minutes, or until the mixture appears pale, airy, and fluffy.
- Blend in the vanilla extract until evenly incorporated.
- Add the eggs individually, mixing thoroughly after each addition before introducing the next egg. Continue beating until the mixture is smooth and fully combined.
- In a separate bowl or large measuring vessel, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
- Set the mixer to low speed and gradually add the dry mixture to the creamed ingredients. Mix only until no visible streaks of flour remain, taking care not to overwork the dough.
- Add the butterscotch chips and mix briefly until they are dispersed throughout the dough. For gentler handling, finish incorporating the chips by folding them in with a spatula.
- Transfer the completed cookie dough to the freezer for 20 minutes or place it in the refrigerator for 40 minutes.
- Allowing the dough to chill helps limit excessive spreading during baking and contributes to a more substantial cookie texture.
- Preheat the oven to 350°F (175°C), then cover a baking sheet with parchment paper.
- Using a tablespoon-sized cookie scoop, portion the chilled dough into rounded mounds. Arrange them on the prepared baking sheet with approximately 2 inches of space between each portion.
- Bake for 10–12 minutes, stopping when the edges are faintly golden while the centers still appear slightly underdone.
- Remove the baking sheet from the oven and leave the cookies undisturbed on the pan for 5 minutes. This resting period allows their delicate centers to firm sufficiently.
- Carefully move the cookies to a wire cooling rack and allow them to cool completely.
Notes
Pure vanilla extract provides the most pronounced flavor.
Room-temperature eggs blend more smoothly into the butter mixture and support proper emulsification.
Folding the butterscotch chips into the dough by hand can help prevent them from being crushed.
The cookies should look slightly underbaked in the center when removed from the oven; they will continue setting as they rest on the hot baking sheet.