Ingredients for Butterscotch Cookies Cook's Country
- 1 cup (227g) butterscotch chips
- Unsalted Butter
- Vanilla Extract
- Dark Brown Sugar
- Salt
- 1 large egg yolk
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
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How to Make Butterscotch Cookies Cook's Country
- Microwave 1/2 cup (113g) butterscotch chips and 3 tablespoons (42g) unsalted butter in a microwave-safe bowl until melted, about 1 minute, stirring halfway through.
- Whisk in 1 teaspoon vanilla extract until the mixture is smooth.
- Let the butterscotch mixture cool completely for at least 10 minutes.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1 teaspoon baking powder.
- Set aside.
- Cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) packed light brown sugar using a stand mixer on medium-high speed until pale and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
- Add the cooled butterscotch mixture and beat until combined, about 1 minute.
- Add 1 large egg yolk and beat until fully incorporated.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing for about 1 minute, or until a soft dough forms.
- Turn the dough out onto a lightly floured surface and shape it into a 9-inch log with an even diameter.
- Wrap the log tightly in parchment paper, then wrap it again in plastic wrap for a tighter seal to maintain its cylindrical shape.
- Refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds. Place them on the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
17g
Carbs
4g
