Something about fall gets my baking mojo going. Don’t get me wrong, I think about cookies about 84% of my waking hours, and dreaming up delicious combinations of flavors is always fun. But once the temperatures start to drop, putting on the oven doesn’t seem quite as onerous.
The star of these cookies is the brown butter, in my opinion! Brown butter brings a rich, nutty flavor to baked goods, and it pairs quite nicely with the sweet butterscotch.
Despite the emphasis on butter in this recipe, these cookies come out surprisingly light- not too dense at all in terms of texture. The dough is a bit crumbly though, so you are going to have to get your fingers a little dirty during assembly. Which is not a bad thing, I promise you… !
If butterscotch chips aren’t your thing, feel free to substitute with chocolate chips, M&Ms, white chocolate, or whatever else strikes your fancy.
- ¾ cup butter (1½ sticks)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- ½ tsp vanilla extract
- 2½ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butterscotch chips
- kosher salt, for dusting on top (optional)
- Make the brown butter: In a saute pan, heat up butter until it begins to melt and froth up. Swirl pan and stir every so often. After a few minutes, brown bits will start to form at the bottom of the pan. Continue to stir. Once these bits turn an amber brown color, remove the pan from the heat. Pour melted butter (including the brown bits!) into the bowl of a stand mixer or other mixing bowl and allow to cool for about 20 minutes.
- Add both of the sugars to the melted butter and combine together either using a stand mixer or a hand mixer. Add the egg and vanilla and mix again.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Pour the flour mixture into the butter mixture and mix on low until just combined. Add the butterscotch chips and stir again. Chill cookie dough in the fridge for at least 30 minutes.
- Preheat the oven 350°F. Using a cookie scoop or two spoons, make cookie dough balls of about 2″ diameter and place on a cookie sheet lined with parchment paper, about 2-3″ apart. The dough will be a little crumbly, but just press any bits that are falling off together with your fingers. Sprinkle the tops of cookies with the kosher salt, if using. Bake for 8-9 minutes, remove from the oven and allow to cool for 3 minutes on the baking sheet. Remove from the baking sheet and cool on a wire rack until ready to eat. Enjoy!
Wedding news- we got our marriage license this morning! Woo hoo! And I go in for my final fitting and pick up my wedding dress on Saturday, so I better put these cookies down…