Decadent Salted Butterscotch Cookies

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Craving a sweet and salty treat? These Salted Butterscotch Cookies are a decadent dessert loaded with butterscotch, chocolate chips, and crunchy pecans for a soft and chewy cookie that is to die for! Bake these up for a seasonal treat or holiday gift giving.

Why I love these cookies:

TO DIE FOR: Cookies are my favorite dessert, especially chocolate chip cookies and I love anything butterscotch…so naturally this is a match made in heaven in my world. When I bake these I cannot stop eating them. NO ONE can stop eating them! I challenge you to resist!

QUICK & EASY: This recipe won’t take you hours to make. No overnight refrigeration needed. You can whip up a batch of these Salted Butterscotch cookies 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.

Why I 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 Salted Butterscotch Cookies:

• Salted Butter. At room temperature.
• 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 need both for the best cookies.
• Einkorn Flour. Regular 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 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.
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.

Cookie Baking Best Practices:

Make sure your butter is at room temperature.

You should be able to indent your finger into the butter, but not press it straight through. If you can’t make an indent, it’s too cold. If your finger presses straight through or you see melted spots, it’s too warm.

Test one cookie.

Bake just one cookie first to see how it does in the oven. From there if there are any issues you can troubleshoot the rest of the dough before you bake a big batch. This is also important for determining the amount of time to bake them. I find that I always have to adjust the baking time from the suggested baking time to suit my specific oven.

Don’t overmix.

It’s easy to overmix, and this can ruin your cookies in two ways: if you overmix the butter and sugar in the creaming process it can warm up the butter too much resulting in a flat cookie. Second, if you overmix the dough after the flour has been added it can cause the cookies to flatten and also result in a tough cookie due to excess gluten development.

Use a cookie scoop.

Getting consistent cookies that are the same shape and size can best be achieved with a cookie scoop. This also helps avoid some cookies being overbaked and some underbaked.

How to store the Salted Butterscotch 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.

More decadent desserts you must try:

• Einkorn Cherry Hand Pies
• The Ultimate Fudgy Cocoa Brownies
• The Best Einkorn Reese’s Pieces Peanut Butter Cookies
• Easy Einkorn Chocolate Pumpkin Whoopie Pies

Now Milton, let's not be greedy. Share it!