Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup butterscotch chips
- ½ cup Sun-Kissed Butterscotch Drizzle for topping
Instructions
- In a medium bowl, combine flour, baking soda, and salt; whisk well.
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract to the butter-sugar mixture, then gradually mix in dry ingredients before folding in butterscotch chips.
- Shape dough into tablespoon-sized balls and place on a baking tray lined with parchment paper.
- Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until lightly golden. Cool on a wire rack and drizzle with butterscotch drizzle.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to a month, layered with parchment paper to prevent sticking.
- Pair with butterbeer or hot chocolate for a magical experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
