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Homemade Brown Sugar Butterscotch Cookies photo

Brown Sugar Butterscotch Cookies

These Brown Sugar Butterscotch Cookies are perfectly chewy, rich, and oh-so-delicious! A must-try treat for any cookie lover!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup unsalted butter at room temperature
  • 1 1/4 cups dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips
  • 1/4 cup extra dark brown sugar for rolling cookies

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat Your Oven. Start by preheating your oven to 350°F (175°C). This step ensures that your cookies bake evenly and achieve that perfect golden-brown color.
  2. Step 2: Mix the Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and ground cinnamon. This helps to evenly distribute the leavening agents and spices throughout the flour.
  3. Step 3: Cream the Butter and Sugars. In a large mixing bowl, beat the unsalted butter and dark brown sugar together until light and fluffy, about 2-3 minutes. This process is crucial as it incorporates air into the mixture, giving your cookies a nice rise.
  4. Step 4: Add the Egg and Vanilla. Crack in the large egg and pour in the vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
  5. Step 5: Combine Wet and Dry Ingredients. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be thick and slightly sticky.
  6. Step 6: Fold in Butterscotch Chips. Using a spatula, gently fold in the butterscotch chips until they are evenly distributed throughout the dough.
  7. Step 7: Form the Cookies. Using a cookie scoop or tablespoon, portion out the dough and roll into balls. Roll each ball in the extra dark brown sugar before placing them on a parchment-lined baking sheet about 2 inches apart.
  8. Step 8: Bake the Cookies. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops are slightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet.
  9. Step 9: Cool and Enjoy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your warm Brown Sugar Butterscotch Cookies with a glass of milk or your favorite cup of coffee!

Notes

  • For a gluten-free version, substitute with a gluten-free all-purpose blend.
  • Store leftover cookies in an airtight container at room temperature for up to a week.
  • Freeze unbaked cookie dough balls for up to 3 months for a quick treat anytime!