Recipe Background
The crackling heat of the hearth. A warm blanket. And a plate of Fireside Butterscotch Cookies. Does anything sound quite as cozy? Actually, you don't even need the hearth or the blanket with Fireside Butterscotch Cookies — they have the warm, buttery, rich flavor of butterscotch baked right in. A deeply sweet and smoky topping only adds to the depth of delight found in each golden-brown morsel! Snuggle up and enjoy!
The crackling heat of the hearth. A warm blanket. And a plate of Fireside Butterscotch Cookies. Does anything sound quite as cozy? Actually, you don't even need the hearth or the blanket with Fireside Butterscotch Cookies — they have the warm, buttery, rich flavor of butterscotch baked right in. A deeply sweet and smoky topping only adds to the depth of delight found in each golden-brown morsel! Snuggle up and enjoy!
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter divided
- 1 3/4 cups dark brown sugar packed
- 1/2 teaspoon table salt
- 1 large egg plus 1 egg yolk
- 1 tablespoon vanilla extract
For the coating:
- 1/4 cup dark brown sugar packed
- 2 tablespoons granulated sugar
- Fleur de sel Maldon sea salt, or kosher salt, optional, to taste
Directions
- Preheat the oven to 375 degrees F.
- Line baking sheets with parchment paper.
- In a bowl, add the flour, the baking soda, and the baking powder and whisk to combine. Set the flour mixture aside.
- In a thick-bottomed skillet over medium heat, melt 10 tablespoons of the butter and continue to cook, while stirring, until the foaming subsides, the butter becomes tan in color, and it smells nutty, about 4-5 minutes.
- Transfer the browned butter from the heat.
- Add the remaining butter to the browned butter and stir to combine until the butter melts into the browned butter.
- In the bowl of a stand mixer with a paddle attachment, add the brown butter, 1 3/4 cups of the brown sugar, and the table salt and beat to combine.
- Add the egg, the egg yolk, and the vanilla extract to the browned butter mixture and beat to combine, making sure to scrape down the sides and the bottom of the bowl at least once.
- Add the flour mixture to the browned butter mixture, 1/3 at a time, and beat until just combined after each increment until all of the flour mixture is just incorporated and a very thick dough forms. Make sure to scrape down the sides and the bottom of the bowl in between increments.
- Gently roll the dough into 1/2-1-tablespoon-sized balls.
- In a bowl, the remaining brown sugar and the granulated sugar and whisk to combine.
- Roll the dough balls in the brown sugar mixture until they are well-coated.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them out evenly.
- Sprinkle the dough balls with the Fleur de sel, making sure to be very conservative in how much you use.
- Bake until the edges of the cookies have browned slightly, about 10-12 minutes. Do not overbake the cookies.
- Allow the cookies to cool on the baking sheets for 1 minute.
- Transfer the cookies to a wire rack to cool completely.
- Serve.
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