Chewy Butterscotch Cookies
A soft, chewy cookie exploding with butterscotch flavor, topped with a butterscotch glaze. Adapted from The King Arthur Flour Cookie Companion
Servings: 16 cookies
Calories: 120kcal
Equipment
- Parchment paper
Ingredients
Cookie Dough
- 110 g all-purpose flour (1 cup minus 2 Tablespoons/3.8 oz)
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- 57 g unsalted butter, room temperature (½ stick/¼ cup/4 Tbsp)
- 106 g brown sugar (½ cup/3.7 oz)
- 20 g corn syrup (1 Tbsp/0.7 oz) - light or dark if you want a more molasses-like flavor
- ¼ teaspoon fine grain salt
- ½ teaspoon vanilla extract
- ⅛ teaspoon concentrated butterscotch flavoring - increase this to ½ teaspoon if using regular extract
- 1 egg
Butterscotch Chip Glaze
- 115 g butterscotch chips (1 cup/4 oz)
- 13 g coconut oil (1 Tbsp/½ oz)
Instructions
Making the Cookies
- Preheat the oven to 375°F (190°C/gas mark 5). Line a cookie sheet with parchment paper.
- Add the flour, baking soda and baking powder to a bowl and whisk together. Set aside.
- Add the butter, brown sugar, corn syrup, salt, vanilla and butterscotch flavor to a large bowl or the bowl of a stand mixer. Beat these together until fully incorporated.
- Add the egg and mix until incorporated.
- Add the dry flour mixture in and gently mix together, just until it is incorporated. The dough will be very soft and sticky.
- Using a cookie scoop or a tablespoon, portion the cookies out onto the baking sheet, leaving about 2" space for them to spread.
- Bake the cookies for 8-10 minutes. They will not really brown much at all, but they will spread out quite a bit and the tops will be speckled with little holes.
- Slide the parchment paper with the cookies off of the cookie sheet and onto a cooling rack.
Making the Glaze
- In a microwave safe bowl (or a heatproof bowl if you choose to do this in a double boiler), heat the butterscotch chips and the coconut oil on 50% power for 30 seconds. Mix well afterwards and continue to heat in 10 second bursts until almost all of the chips are melted. Mix well until they all fully melt.
- With the back of a spoon or with a small offset spatula, spread the glaze on top of the cookies.
- These cookies keep well at room temperature for about a week.
Notes
You can also try adding the butterscotch chips as a mix-in, rather than as a glaze. Both work really well! If you want to mix it in, just fold them into the batter at the end before scooping the cookies onto the baking sheet.
Nutrition
Calories: 120kcal