If you’re a fan of sweet and salty treats, these Butterscotch Cookies are sure to hit the spot! Soft, buttery cookies topped with rich whipped butterscotch, crunchy pretzels, chocolate, and pecans make for the perfect indulgence. Made with C&H® Light Brown Sugar, this easy recipe is a must-try for any cookie lover. Let’s dive into how to make them!
Butterscotch Cookies
Makes about 30 cookies
Ingredients
Butterscotch Cookies
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (330 grams) firmly packed C&H® Light Brown Sugar
- 1 large egg (50 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (313 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- Whipped Butterscotch (recipe follows)
- Crushed pretzels chopped chocolate, and chopped pecans, for topping
Whipped Butterscotch
- 1½ cups (330 grams) firmly packed C&H® Light Brown Sugar
- 6 tablespoons (84 grams) unsalted butter
- 1 cup (240 grams) heavy whipping cream, room temperature
- 1 teaspoon (3 grams) kosher salt
Instructions
Butterscotch Cookies
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl. Beat in egg until well combined. Beat in vanilla.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined, stopping to scrape bottom and sides of bowl.
- Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and place 2 inches apart on prepared pans.
- Bake until edges are golden brown, 12 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Spread Whipped Butterscotch onto each cooled cookie. Top with pretzels, chocolate, and pecans as desired. Refrigerate in an airtight container for up to 3 days
Whipped Butterscotch
- In a medium saucepan, bring brown sugar and butter to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat to medium; carefully stir in ½ cup (120 grams) cream until well combined. Stir in remaining ½ cup (120 grams) cream. Bring to a boil; cook, stirring occasionally, until a candy thermometer registers 215°F (102°C) to 220°F (104°C). Pour into a heatproof bowl, and let cool for 15 minutes. Cover with plastic wrap, and refrigerate until firm but still spreadable, 2 to 3 hours.
- Add salt to firm caramel; beat with a hand mixer at medium-low speed until caramel becomes thick, fluffy, and lighter in color, 3 to 4 minutes. Use immediately.
Tried this recipe?Let us know how it was!
BUTTERSCOTCH COOKIES: YUMMY; EASY TO DO. WAS A LITTLE WORRISOME ABOUT THE WHIPPED BUTTERSCOTCH BUT CAME OUT FINE. THANKS FOR A GREAT NEW COOKIE RECIPE