Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups butterscotch chips
For the Frosting:
- ½ cup unsalted butter
- 1 cup butterscotch chips
- 2 cups powdered sugar
- 3–4 tablespoons heavy cream
- ½ teaspoon caramel extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in butterscotch chips with a spatula.
- Scoop tablespoon-sized dough balls and place on baking sheets, leaving space between each.
- Bake 9–11 minutes until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the frosting, melt butter with butterscotch chips over low heat, stirring constantly until smooth.
- In a separate bowl, beat powdered sugar with heavy cream until fluffy. Slowly add the melted butterscotch mixture, beating until smooth.
- Spread or pipe frosting onto cooled cookies before serving.
Notes
Do not overbake, as the cookies continue cooking while cooling.
For a less sweet frosting, reduce powdered sugar slightly and add more cream.
A sprinkle of sea salt on top can balance the sweetness.
- Prep Time: 20
- Cook Time: 10