Brown 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!
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