Salted Butterscotch Cookies

Name: Salted Butterscotch Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup brown sugar (packed); 0.5 cup granulated sugar; 0.5 cup unsalted butter (softened); 1 teaspoon vanilla extract; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup butterscotch chips; 0.25 cup sea salt (for sprinkling)

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Okay, friends, let’s talk about cookies. Not just any cookies, though. We’re diving headfirst into a batch of absolutely dreamy Salted Butterscotch Cookies. If you love a good chocolate chip cookie, but are craving something a little… elevated, a little more special, then these are about to become your new obsession. Seriously, the first time I made these, they disappeared in about an hour. My husband, who claims he’s “not a cookie person,” ate three! They’re the perfect balance of sweet and salty, with a chewy center and slightly crispy edges. Plus, that butterscotch flavor? Irresistible. It’s that comforting warmth we all crave, but with a sophisticated twist that’ll make you feel like a baking rockstar. I promise, these Salted Butterscotch Cookies are worth every single minute.

What is Salted Butterscotch Cookies?

Salted Butterscotch Cookies are, at their heart, a gourmet take on your classic cookie. Think of it as your favorite brown sugar cookie, but infused with the rich, caramel-like flavor of caramel. Is butterscotch a good substitute for sea salt? Is butterscotch candy in cookie form? The butterscotch flavor comes from cooking butter and brown sugar together. What is the depth of flavor? It’s not your average sugary cookie – it has nuance, complexity, and a perfectly balanced flavor. What makes you want to keep coming back for more? What’s the point of salt? It elevates everything and just cuts through the sweetness beautifully.

Why you’ll love this recipe?

Okay, let me tell you *why* I’m so obsessed with these Salted Butterscotch Cookies. Firstly, the flavor is out of this world. That butterscotch is so rich and comforting, and the salt just kicks it up a notch. They are just perfect. What I love most about this is how surprisingly easy they are to make. Don’t get me wrong, they taste incredibly decadent, but you don’t need to be a professional baker to whip up a batch. The ingredients are pretty simple too. Mostly things you probably already have in your pantry. I also love that they are very customizable. You can add chocolate chips, nuts, or even a little espresso powder to really personalize them.

If you are a fan of sea salt caramel, you’re going to love these. What are some of the best chewy caramel candies you’ve ever had? What are some of the best cookie recipes with chocolate chips? What are some of the comforting and satisfying things to do in life? I personally think they’re way easier to make than macarons (which I still haven’t mastered, haha). I like to impress my friends or just treat myself to something a little bit fancy. They’re my go-to when I want to make them feel special. Without a ton of effort.

How do you make Salted Butterscotch Cookies?

Quick Overview

How do you make Salted Butterscotch Cookies? How do you make butterscotch sauce on the stovetop? What is not complicated? What’s the best way to mix cookie dough with sea salt and bake until golden brown. What’s the best part? It takes less than an hour from start to finish! What are some good recipes for butterscotch cookies? What gives them that perfect chewy texture? And that little bit of salt really enhances the sweetness and brings out all the delicious flavors.

Ingredients

What is Butterscotch Sauce?

1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar. 1 teaspoon packed dark brown.
1/4 cup heavy cream.
1 teaspoon vanilla extract. 1 tablespoon sugar.
1/2 teaspoon sea salt (plus extra for sprinkling)

I always use good quality butter for the sauce. It really makes a difference in the flavor! Also, make sure your brown sugar is fresh and soft, not hard and clumpy.

For the Cookie Dough: What is the recipe?

2 1/4 cups all-purpose flour. 1 cup all purpose flour,
1 teaspoon baking soda per cup.
1/2 teaspoon of baking powder. 1 teaspoon salt.
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar. 1/4 cup water
1/4 cup packed light brown sugar.
2 large eggs
1 teaspoon vanilla extract. 1 tablespoon vanilla powder.

For the flour, I always use all-purpose, but you could definitely experiment with different types of flour for a slightly different texture. And remember to soften your butter before you start!

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Why is parchment paper important for preventing sticking? Can you use a silicone baking mat?

Step 2: Make the Butterscotch Sauce

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes. Be careful not to burn the butterscotch sauce! Keep an eye on it and stir it constantly.

Step 3: Add Cream, Vanilla, and Salt

Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and salt. Let the sauce cool before adding it to the cookie dough. If the sauce is too hot, it will melt the butter in the dough and the cookies will spread too much.

Step 4: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do I mix baking soda and baking powder evenly in the flour? What is the key to a consistent rise?

Step 5: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I like to use a stand mixer for this, but a hand mixer works just as well.

Step 6: Beat in Eggs and Vanilla

Beat the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl after each addition to ensure that everything is smooth. What is the best way

Step 7: Gradually Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough! Overmixing will develop the gluten in the flour and result in tough cookies.

Step 8: Stir in Butterscotch Sauce

Stir in the butterscotch sauce until evenly distributed throughout the dough. The dough will be quite soft and sticky at this point, which is perfectly normal.

Step 9: Drop by Rounded Tablespoons

Drop by rounded tablespoons onto the prepared baking sheet. How do you spread cookie dough? Leave about 2 inches between each cookie to allow for spreading.

Step 10: Sprinkle with Sea Salt

What is the best way to serve cookies with sea salt?

Step 11: Bake

Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to firm up as they cool.

Step 12: Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. I know it’s tempting to eat them right away, but letting them cool completely will allow them to cool. How do I develop my flavor?

Step 13: Enjoy!

Serve and enjoy your delicious Salted Butterscotch Cookies! I love to serve them with a glass of cold milk or a cup of hot coffee.

What to Serve It With

These Salted Butterscotch Cookies are amazing all on their own, but they’re even better when paired with the right accompaniments!

For Breakfast: Imagine enjoying one of these cookies with a strong cup of black coffee. The sweetness of the butterscotch complements the bitterness of the coffee perfectly. I sometimes crumble a cookie over my yogurt in the morning too – it adds a lovely bit of sweetness and crunch.

For Brunch: Serve these cookies alongside a fruit platter and a mimosa bar for a fun and festive brunch. They’re also great with a scoop of vanilla ice cream for a more indulgent treat.

As Dessert: These cookies are the perfect ending to any meal. I love serving them warm with a dollop of whipped cream and a drizzle of caramel sauce. A scoop of salted caramel ice cream is also amazing!

For Cozy Snacks: Curl up on the couch with a blanket, a good book, and a plate of these cookies. They’re especially comforting on a chilly evening. They also pair really well with a cup of hot chocolate or a cozy herbal tea.

My family always has these with a tall glass of milk. It’s a simple but classic combination that we all love!

Top Tips for Perfecting Your Salted Butterscotch Cookies

Want to take your Salted Butterscotch Cookies to the next level? Here are a few tips that I’ve learned over the years:

Butterscotch Sauce: Don’t overcook the butterscotch sauce! It should be smooth and glossy, but not too thick. If it becomes too thick, it will be difficult to stir into the cookie dough.

Mixing Advice: Be careful not to overmix the cookie dough. Overmixing will develop the gluten in the flour and result in tough cookies. Mix until just combined.

Salt: Don’t be afraid to use a generous pinch of sea salt on top of the cookies. The salt really enhances the sweetness of the butterscotch and creates a delicious balance of flavors.

Ingredient Swaps: Feel free to experiment with different types of flour. I’ve tried using whole wheat flour and almond flour with great results. You can also add chocolate chips, nuts, or other mix-ins to customize the cookies to your liking.

Baking Tips: Make sure your oven is properly preheated before baking the cookies. This will ensure that they bake evenly and don’t spread too much. Also, keep a close eye on the cookies while they’re baking and remove them from the oven when the edges are golden brown and the centers are still slightly soft.

Cooling Tips: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart and allow them to firm up properly.

I once accidentally used salted butter instead of unsalted butter in the butterscotch sauce, and the cookies turned out *way* too salty. It was a good reminder to always double-check my ingredients! I also found that using a slightly smaller cookie scoop helps the cookies keep their shape better.

Storing and Reheating Tips

Want to make these cookies ahead of time? Here’s how to store them properly:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll still be delicious after a few days.

Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to 1 week. Be sure to bring them to room temperature before serving.

Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

Glaze Timing Advice: If you’re planning to glaze the cookies, it’s best to do so right before serving. This will prevent the glaze from becoming sticky or dissolving during storage.

I usually freeze a batch of these cookies so I always have a treat on hand. They thaw really quickly, and they’re just as delicious as when they’re freshly baked!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from becoming too crumbly. The texture might be a little different, but they’ll still be delicious.

Do I need to chill the dough?

Chilling the dough is not necessary, but it can help to prevent the cookies from spreading too much during baking. If you have time, I recommend chilling the dough for at least 30 minutes. This will also give the flavors a chance to meld together and develop. If you skip the chilling step, just make sure to keep a close eye on the cookies while they’re baking and remove them from the oven when the edges are golden brown and the centers are still slightly soft.

Can I make this as muffins instead?

While this recipe is specifically for cookies, you could potentially adapt it to make muffins. However, you would need to adjust the baking time and temperature. I would recommend filling muffin tins about 2/3 full and baking at 350°F (175°C) for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that the texture will be different – muffins will be more cake-like than chewy cookies.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of granulated sugar or brown sugar in the recipe. I would recommend starting by reducing each by about 1/4 cup and then adjusting to your liking. You can also use a natural sweetener, such as honey or maple syrup, but keep in mind that this will affect the flavor and texture of the cookies.

What can I use instead of the butterscotch sauce?

The butterscotch sauce is what gives these cookies their signature flavor, so I highly recommend using it. However, if you’re in a pinch, you could substitute it with a caramel sauce or even a melted toffee candy. Keep in mind that the flavor will be slightly different, but the cookies will still be delicious. You can also add some butterscotch chips to the dough for an extra burst of flavor.

Final Thoughts

So, there you have it – my absolute favorite Salted Butterscotch Cookies recipe! These cookies are truly special. With their chewy texture, rich butterscotch flavor, and touch of sea salt, they’re a treat that everyone will love. They’re also surprisingly easy to make, so you don’t need to be a professional baker to whip up a batch. I really hope you give this recipe a try. I have a feeling that they’ll become a new family favorite! If you enjoy these cookies, you might also like my chocolate chip cookies or peanut butter cookies recipes.

Happy baking, friends! I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe. If you make any variations, I’d love to hear about them too!

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