Brown sugar butterscotch cookies

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Caroline

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Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-26+
350 g brown sugar
200 g butterscotch chips
280 g flour
2 tsp baking soda
1 tsp starch
¼ tsp ground cinnamon
½ tsp salt
170 g unsalted butter
egg
1 tsp vanilla extract
Metric
Imperial

Utensils

  • oven
  • baking sheet
  • parchment paper
  • bowl (large)
  • stand mixer with dough hook
  • rubber spatula
  • ice cream scoop (optional)
  • wire rack

Nutrition per serving

Cal
183
Protein
2g
Fat
8g
Carb
26g

Step 1/4

  • 280 flour
  • 2 tsp baking soda
  • 1 tsp starch
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • oven
  • baking sheet
  • parchment paper
  • bowl (large)

Preheat oven to 175°C/350°F. Line a baking sheet with parchment paper. Mix together flour, baking soda, starch, cinnamon, and salt in a bowl. Set aside.

Step 2/4

  • 170 unsalted butter
  • 250 brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • stand mixer with dough hook
  • rubber spatula

Add butter and brown sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy, approx. 3 min. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Add egg and vanilla extract and beat on medium speed until combined.

Step 3/4

  • 200 butterscotch chips

Turn speed down to low, slowly add flour mixture, and mix until incorporated. Stir in butterscotch chips.

Step 4/4

  • 100 brown sugar
  • ice cream scoop (optional)
  • wire rack

Using a spoon or ice cream scoop, form dough into tablespoon-sized balls. Roll balls in remaining brown sugar and place on a parchment-lined baking sheet approx. 5-cm/2-inch. apart. Transfer to preheated oven and bake for approx. 10 min. at 175°C/350°F., or until lightly browned around the edges. Remove from oven and let cool for 2 min., then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.