Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup butterscotch chips
- 1 tsp vanilla extract
- ¼ teaspoon salt
- 1–2 tbsp Butterbeer, for flavor (optional)
Instructions
- In a large mixing bowl, combine the flour, baking soda, and salt. Stir until well-mixed.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Gradually add the flour mixture to the wet ingredients, ensuring everything is incorporated smoothly.
- In a saucepan over low heat, melt the butterscotch chips with a bit of butter, stirring until smooth. Add to cookie dough along with vanilla and optional Butterbeer flavor.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, spacing them apart.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature.
- For best flavor, enjoy within a week.
- Cookies can be frozen for up to three months; use parchment paper between layers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg