Phenomenal Phoods

Butterscotch Cookie

Ingredients:

For the cookies:

• 1 cup salted butter, softened to room temperature
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 ounces butterscotch chips
• 6 ounces white chocolate chunks or chips

For the brown butter butterscotch sauce:

• 4 tablespoons salted butter
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Make the butterscotch sauce. Melt butter in a small saucepan over medium heat. Continue to cook and stir until butter turns a golden brown color, and there are browned bits.
2. Immediately add the brown sugar, salt and heavy cream to prevent the butter from burning. Stir to combine and bring to a boil. Boil for 5 minutes, stirring occasionally to prevent the bottom from burning or the sauce from bubbling over.
3. Remove from the heat and stir in the vanilla. Store in the fridge to cool and thicken until cookies are baked and cooled.
4. Make the cookies. Use a mixer to cream together the butter and sugars until smooth and fluffy, about 5 minutes.
5. Add eggs and vanilla, mixing until fluffy.
6. Add flour, baking soda and salt, mixing until combined into a dough.
7. Stir in the butterscotch chips and white chocolate.
8. Scoop into 1 inch balls and place on parchment-lined sheet in the freezer for 15 minutes while you preheat the oven to 375 degrees F.
9. Bake at 375 for 8-10 minutes until the edges are just browning.
10. Let cookies cool completely before dipping in cooled butterscotch sauce.