Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup butterbeer flavor extract (if available)
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well before each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix it into the wet ingredients.
- Fold in the butterscotch chips and butterbeer flavor extract (if using).
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop cookie dough onto the sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and centers are soft. Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for longer storage, lasting up to 3 months.
- Serve alongside a glass of homemade butterbeer or milk for a magical experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg