Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup butterscotch chips
- 1/4 cup caramel sauce, for drizzling
- 1 tsp butterscotch flavoring (optional, for authenticity)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla, and butterscotch flavoring (if using).
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg. Gradually blend into butter mixture.
- Stir in butterscotch chips.
- Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are golden but centers still soft.
- Let cool on baking sheet 5 minutes before transferring to wire rack. Drizzle with warm caramel sauce while still warm.
Notes
- For extra authenticity, serve with a side of warm butterbeer (mix cream soda, butterscotch syrup, and a splash of vanilla).
- Store in an airtight container up to 5 days, or freeze dough for up to 3 months.
- Gluten-free flour blend can be substituted 1:1 for a GF version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 142 Kcal
- Sugar: 12 g
- Sodium: 98 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 24 mg
