Brown Butter Cinnamon Butterscotch Cookies Recipe
Alaina Doyle | Fabtastic EatsBrown Butter Cinnamon Butterscotch Cookies are perfect for a fall treat. Rich, chewy and highlighted with the tastes of cinnamon and...
These cookies sound like a mouthful, and they are! But in the best possible way! They just taste like a bite of autumn. I mean personally, Cinnamon is essential year round in my cooking, but something about a double dose of cinnamon in the Fall is very welcomed, it’s so warm and cozy!
Add in some nutty browned butter, some smooth, creamy butterscotch, and these sweet little cookies are an easy, mouthwatering little treat!
Being that they’re made with melted butter, you do need to think ahead a little bit, because they do require some chilling time. And though you could make them without the browned butter, (& they would taste excellent!), the extra step goes a long way in the flavor category!
I chilled my cookies for a solid 24 hours, mostly because I got busy that day, but if you’re not so patient, and I totally get that!, then just wrap the dough in plastic wrap for 1-2 hours. You don’t want the dough rock hard of course, you should be able to dig into it with a cookie scoop, but if you cook them directly after mixing the dough, they’ll turn out flat, and that is no good. We want thick, soft cookies, with those beautiful wrinkles in them from settling!
And trust! These cookies ARE so soft, and so chewy. They’re buttery, and smooth, with strong notes of cinnamon and butterscotch. These would be SO good around the holidays too; I can just imagine this alongside a little spiked eggnog! ;)
These Brown butter Cinnamon Butterscotch Cookies will not disappoint! And if you’re as into the Cinnamon Cookie scene as much as I am, you have to check out both these Walnut Cinnamon Winter Cookies and Cinnamon Chip Toffee Cookies! Ahh, fall flavors!
We're willing to bet Jamie's Heath bar cookies and eggnog cookies could benefit from a little brown butter bath too!
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Brown Butter Cinnamon Butterscotch Cookies Recipe
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Ingredients
- 8 tablespoons Unsalted Butter
- 1 1/4 cups All-Purpose Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Butterscotch Chips
- 1/2 cup Cinnamon Chips
Directions
- In a small saucepan over medium-low heat, add the butter. Whisk frequently until you see brown bits start to appear, and the popping sounds slow down. Then remove from heat immediately, and transfer to a bowl to cool for about 15 minutes.
- In a large bowl, combine the flour, cinnamon, baking soda and powder, and salt. Whisk together.
- Once the browned butter is to room temperature, pour it into a stand mixer, being sure to scrape in all the brown bits!
- Add the sugars and mix until well combined.
- Mix in the egg and vanilla for 2-3 minutes until smooth.
- Add the dry ingredients and mix on low until just combined, being sure to scrape down the sides of the bowl as necessary.
- Fold in the butterscotch and cinnamon chips.
- Wrap the dough into a ball with plastic wrap and chill in the fridge for 1-24 hours. (If chilling for 24, be sure to remove it from the fridge 1 hour before you’re ready to bake them to soften up a bit.)
- Pre-heat oven to 350°F and place on a baking sheet lined with parchment paper, (I used a 1 1/2 tablespoon cookie scoop) about two inches apart.
- Bake for 10 minutes, remove and allow resting for 2-3 minutes before transferring to a cooling rack. Enjoy!
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- Published:
- Modified:
- Author:
- Alaina Doyle
- Cooking Method:
- Baking
- Category:
- Desserts
- Tags:
- Cookies, Desserts, Baking, Baked, Party Food
- Related Recipes:
- Cookie Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Party Food Recipes
- Recipe Yields:
- 18 cookies
- Prep Time:
- Cook Time:
- Chilling:
- Total Time:
- Related Post:
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Published:
Author: Alaina Doyle
Recipe Yields: 18 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 90 minutes
Nutrition Facts
Amount Per Serving
