Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp butterscotch extract (optional but recommended)
- For the butterscotch glaze:
- ½ cup butterscotch chips
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
Instructions
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy
- Beat in eggs one at a time, then add vanilla extract and butterscotch extract (if using)
- In a separate bowl, whisk together flour, baking soda, and salt
- Gradually add dry ingredients to wet mixture, mixing just until combined
- Preheat oven to 350°F (175°C) and scoop tablespoon-sized portions onto parchment-lined baking sheet
- Bake for 10-12 minutes until edges are golden but centers are still soft
- Let cool on baking sheet for 5 minutes before transferring to wire rack
- For glaze: melt butterscotch chips, heavy cream, and butter together in microwave (30-second intervals)
- Drizzle glaze over cooled cookies and let set before serving
Notes
- Store in airtight container at room temperature for up to 5 days
- For longer storage, freeze unglazed cookies for up to 3 months
- Adult version: add 1 tbsp butterscotch schnapps to glaze
- Gluten-free option: use 1:1 gluten-free flour blend
- For salted butter, reduce added salt to ¼ teaspoon
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg