Butterscotch-Walnut Cookies Recipe

This Butterscotch-Walnut Cookies Recipe is a chewy and buttery treat, which includes sweet butterscotch chips and earthy chopped walnuts. It’s a straightforward recipe with a sophisticated flavor profile, ready to bake after a short chill to ensure the perfect texture.

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Butterscotch-Walnut Cookies Ingredients

• 1 stick (8 tablespoons) Unsalted Butter: Needs to be at room temperature to cream properly with the sugars.
• 1/3 cup Packed Light Brown Sugar: Adds moisture and a hint of molasses flavor.
• 1/3 cup Granulated Sugar: Provides crisp edges to the cookie.
• 1 teaspoon Pure Vanilla Extract: The background flavor that ties everything together.
• 1 Large Egg: The binder for the dough.
• 1 1/4 cups All-Purpose Flour: The structural base. See tip below on measuring.
• 1/2 teaspoon Baking Soda: Helps the cookies spread and brown.
• 1/2 teaspoon Fine Salt: Essential to balance the intense sweetness of the butterscotch.
• 1 cup Butterscotch Chips: The star ingredient, offering a rich, caramel-like sweetness.
• 1/2 cup Roughly Chopped Walnuts: Adds a necessary crunch and bitterness to cut through the sugar.

How To Make Butterscotch-Walnut Cookies

1. Cream the Butter and Sugars: In a large bowl, beat the room temperature butter, brown sugar, and granulated sugar with an electric mixer on medium speed. Continue until the mixture is fluffy and pale.
2. Add Liquid Ingredients: Add the vanilla extract and the egg to the butter mixture. Beat until well combined and smooth.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine salt.
4. Make the Dough: Add the flour mixture to the wet butter mixture. Beat on low speed until just combined—do not overmix.
5. Fold in Extras: Stir in the butterscotch chips and chopped walnuts by hand to distribute them evenly.
6. Shape and Chill: Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of dough and roll them into balls. Arrange them about 2 inches apart on the sheets. Crucial Step: Refrigerate the dough balls for 30 minutes.
7. Preheat Oven: While the dough chills, position your oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F (175 degrees C).
8. Bake: Bake the cookies for 12 to 15 minutes. They are done when they are set and golden on the bottom.
9. Cool: Let the cookies cool on the baking sheets for 10 minutes to firm up, then transfer them to wire racks to cool completely.

Recipe Tips

• How to Measure Flour Correctly: As mentioned in the cook’s note, do not scoop flour directly from the bag, as this packs it down and leads to dry cookies. Instead, spoon the flour into your measuring cup and level it off with a knife.
• Why Chill the Dough? Chilling for 30 minutes solidifies the butter, which prevents the cookies from spreading too fast in the oven. It also allows the flour to hydrate, resulting in a chewier texture.
• Balancing the Sweetness: Butterscotch chips are significantly sweeter than semi-sweet chocolate. The walnuts are not just for texture; their tannins help balance that sugar. If you are nut-free, consider slightly increasing the salt.
• Checking Doneness: Butterscotch cookies can be tricky because the chips stay soft. Look at the edges and the bottom—they should be a nice golden brown. The centers will still be soft but will set as they cool.

What To Serve With Butterscotch-Walnut Cookies

• Black Coffee: The bitterness creates a perfect contrast to the sweet butterscotch.
• Vanilla Ice Cream: Crumbled over ice cream, these make a great sundae topping.
• Salted Caramel Latte: Enhances the caramel notes in the chips.
• Cold Milk: A classic choice for any drop cookie.

How To Store Butterscotch-Walnut Cookies

• Room Temperature: Store these in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the baked cookies for up to 2 months. You can also freeze the rolled dough balls; when ready to bake, just add an extra minute or two to the baking time—no need to thaw.

Butterscotch-Walnut Cookies Nutrition Facts

• Calories: 150 kcal
• Carbohydrates: 19g
• Fat: 8g
• Protein: 2g
• Sugar: 13g

Nutrition information is estimated per cookie and may vary based on specific brands used.

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