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Sinfully Decadent Einkorn Salted Butterscotch Cookies

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If you love soft chewy cookies that are sweet and a little salty then look no further.  Loaded with nuts and chocolate chips these Einkorn Salted Butterscotch Cookies will be the last recipe you’ll ever need for cookies. You’ll be the talk of the town at the next bake sale.

einkorn salted butterscotch cookies

I have a soft spot for cookies, especially chocolate chip cookies and I love anything butterscotch…so naturally this is a match made in heaven in my world. When I make these I can’t stop eating them. No one can stop eating them. Your kids will proclaim you are “the best cookie maker ever”!

And the best thing about this recipe is that it won’t take you hours to make. No overnight refrigeration needed. You can whip up a batch before dinner and the family will be pleased as punch.

What makes these so butterscotchy?

Is that a word? Probably not, but these really are SO butterscotchy! And the proof is in the pudding. Literally. Butterscotch pudding takes these babies to the next level. It’s delightful. Of course, butterscotch chips are also a necessity.

einkorn salted butterscotch cookies

Why use Einkorn flour ?

I try to use Einkorn flour as much as possible in everything I bake, and these Einkorn Salted Butterscotch Cookies are no different. I do this because it is a healthier alternative to traditional wheat flour. Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities. It also has a lower glycemic index than All-purpose flour, so it won’t spike your blood sugar as much. It has a wonderful nutty flavor and adds structure to everything you make with it. Plus, it is high in protein which adds to the chewiness of these cookies.

Ingredients for Einkorn Salted Butterscotch Cookies:

  • Salted Butter. The good stuff. Yes, salted is preferred to help give us the salty balance to the sweet. But, you can also use unsalted and just add some salt to the dry ingredients.
  • Dark Brown Sugar. It adds more flavor, but you can use light brown if that’s all you have. Relax, this is supposed to be easy!
  • White Sugar. You gotta have both for the best cookies.
  • Einkorn Flour. Yes, standard all-purpose flour will work too.
  • Butterscotch Pudding Mix. The secret ingredient. There, I said it. Now let’s move on.
  • Eggs. The chicken kind.
  • Vanilla Extract.
  • Baking Soda & Baking Powder.
  • Butterscotch Chips. Don’t skip these!
  • Semi-sweet Chocolate Chips. I find that these are the right balance for these cookies…not too sweet not too bitter.
  • Nuts. Pecans are a great sidekick to butterscotch, but walnuts will work too.
  • Sea Salt. Coarse or flaked. Either one will do. This is that extra detail you don’t want to forget. It adds the saltiness needed to counter the sweet butterscotch and also gives them a little extra crunch.

How to make the perfect Einkorn Salted Butterscotch Cookies:

  1. Get that oven hot. 350° will do just fine.
  2. In a stand mixer cream the butter and sugars together for 2-3 minutes.
  3. Add the pudding mix and mix for another minute. Then add the eggs and vanilla and mix for 2-3 more minutes.
  4. In a separate bowl add the flour, baking soda and baking powder and mix to combine.
    • Note: I just scoop the flour right out of the jar for this recipe. No need for the fussy spooning and leveling.
  5. If you are using whole Pecans, now is the time to coarse chop them. The big chinks of nuts add to the crunch of this cookie.
  6. Now add the flour mixture to the batter and mix on low just until combined.
  7. Stir in the nuts, butterscotch chips and chocolate chips. You’ll need a heavy duty spatula for this (and a strong arm).
  8. Now Scoop cookie batter onto a prepared cookie sheet. I prefer a parchment-lined cookie sheet for easy cleanup, and my trusty Nordic Ware cookie scoop for even portions.
  9. Sprinkle each cookie with salt. Don’t be shy.
  10. Bake 10-12 minutes or until the middles are set and the edges just start to brown. Always best to slightly undercook a cookie if you like them soft and chewy as they will continue to bake on the sheet when you take them out and firm up when cooled.

Now hurry and hide some for yourself before the kids devour them!

einkorn salted butterscotch cookies

Tips:

Make sure your butter is room temperature. If you are short on time you can find several different ways to speed up the process here.

Store the remaining cookie dough in the fridge while waiting for your first batch to bake. This helps keep the cookies from spreading and allows the ingredients to meld together more.

How to store these cookies:

They are always best the first day, but kept in an airtight container they will still keep fresh and chewy for up to a week.

Can I freeze the cookie dough?

Yes. Pre-scoop all of the cookie balls and freeze them uncovered on a baking sheet or tray. Once frozen seal them in a freezer-safe bag or container. When ready to bake, let them come up to room temperature and then bake. Avoid storing them in the freezer for longer than 1 month to keep them at their freshest.

Did you love these Einkorn Salted Butterscotch Cookies? If, so let me know in the comments below.

einkorn salted butterscotch cookies

Need more Einkorn recipes? Try these:

Einkorn Cherry Hand Pies
Easy Einkorn Pie Crust
Einkorn Fudgy Cocoa Brownies
einkorn salted butterscotch cookies

Einkorn Salted Butterscotch Cookies

If you love soft chewy cookies that are sweet and a little salty then you must try this recipe! Loaded with nuts, butterscotch chips, and chocolate chips these Einkorn Salted Butterscotch Cookies are a little piece of heaven.
Print Recipe
Prep Time:12 minutes
Cook Time:10 minutes
Total Time:22 minutes

Ingredients

  • 1 cup Salted Butter Softened to room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/4 cup Granulated Sugar
  • 2-1/2 cups Einkorn Flour
  • 1 3.4 oz. Package of Instant Butterscotch Pudding Mix
  • 2 Eggs
  • 1/2 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 6 oz. Butterscotch Chips
  • 6 oz. Semi-Sweet Chocolate Chips
  • 1 cup Pecans-coarsely chopped
  • Flaked Sea Salt for sprinkling on top

Instructions

  • Pre-heat oven to 350°
  • In a largebowl cream the butter and sugars together for 2-3 minutes.
  • Add the pudding mix and mix for another minute. Then add the eggs and vanilla and mix for 2-3 more minutes.
  • In a separate bowl add the flour, baking soda, and baking powder and mix to combine.
  • If you are using whole Pecans, now is the time to coarse chop them.
  • Now add the flour mixture to the batter and mix on low just until combined.
  • Stir in the nuts, butterscotch chips, and chocolate chips. You’ll need a heavy-duty spatula for this.
  • Now Scoop cookie batter onto a prepared cookie sheet.
  • Sprinkle each cookie with salt. Don’t be shy.
  • Bake for 10-12 minutes or until the middles are set and the edges just start to brown. Always best to slightly undercook a cookie if you like them soft and chewy as they will continue to bake on the sheet when you take them out and firm up when cooled.

Notes

Store the remaining cookie dough in the fridge while waiting for your first batch to bake. This helps keep the cookies from spreading and allows the ingredients to meld together more.
Course: Dessert
Cuisine: American
Keyword: Einkorn Salted Butterscotch Cookies
Servings: 36

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