Butterscotch Cookies
Tender and chewy butterscotch cookies featuring crisp edges and a balanced sweet-and-salty flavor make for a highly snackable treat.
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Instructions
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Preheat oven to 350 F.
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Cream butter and brown sugar with a mixer for 2-3 minutes until fluffy; beat in egg and vanilla for 30-60 seconds.
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Whisk flour, cornstarch, salt, cinnamon, baking soda, and nutmeg in a separate bowl.
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Gradually add the dry ingredients to the wet mixture, mixing on low for about 1 minute until just combined.
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Fold in 1 cup of butterscotch morsels; cover and chill dough for 10 minutes.
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Scoop dough into 2-tablespoon balls (1.6 oz each) and place 2.5-3 inches apart on parchment-lined baking sheets, pressing remaining 3 tablespoons butterscotch chips onto each top.
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Bake one pan at a time for 10-12 minutes, rotating halfway, until edges are golden. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool fully.