Strawberry Butterscotch Cookies
These browned butter strawberry butterscotch cookies are buttery and soft in the middle with perfectly crisp edges.
Ingredients
- 1 cup (226g) unsalted butter
- 1 cup (180g) light brown sugar, packed
- 1/3 cup (65g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 cup (160g) butterscotch chips
- 1/2 cup (20g) freeze dried strawberries, chopped
Instructions
- In a medium saucepan, heat your butter on the stove over a medium heat. Once the butter begins to crackle and then foam, start whisking. Continue to heat for another couple of minutes until it starts to turn an amber colour. I like to take mine right to the edge to get the most flavour but if you're worried about burning it, remove the butter from the heat once you get the nutty aroma. Transfer to a heat proof large mixing bowl or bowl of stand mixer and allow to cool for 10 minutes.
- In a separate medium mixing bowl, add the flour, baking soda, baking powder and salt. Stir to combine and set aside.
- Add the sugars to the butter and beat for 1 minute. Add in eggs and vanilla and beat additional 20 seconds or until fully combined. Add the dry ingredients and mix until combined.
- Add in the strawberries and butterscotch chips and mix until combined.
- Cover the dough and chill in the fridge for a minimum of 2 hours. (*see notes)
- Preheat your oven to 350℉ and line or spray a baking pan.
- Scoop 2 tbsp size cookies and make sure to keep them about 2 inches apart so they have room to spread. Bake for 10-12 minutes or until the edges have just started to brown and feel slightly firm to touch.
- Let cool on the tray for at least 10 minutes and enjoy! Store in an airtight container for up to 3 days.
Notes
*I recommend chilling the batter for a minimum of at least 2 hours or your cookies will spread. For a thicker bakery style cookie, chill the batter overnight. For me, it depends on my mood if I do a shorter chill for a more buttery cookie or an overnight chill for a thicker cookie.
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