Description
Let’s talk about cookies—not just any cookies, but the kind that melt in your mouth and leave you wanting just one more bite. These Browned Butter Strawberry Butterscotch Cookies are the perfect balance of rich, nutty caramel notes and fruity sweetness, wrapped up in a soft, chewy bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips
- ¾ cup freeze-dried strawberries, crushed slightly
Instructions
Step 1: Brown the Butter
- In a medium saucepan over medium heat, melt the butter.
- Continue cooking, stirring constantly, until the butter turns golden brown and smells nutty (about 5 minutes).
- Remove from heat and let cool for 5 minutes.
Step 2: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat browned butter, brown sugar, and granulated sugar until combined.
- Mix in eggs and vanilla extract.
Step 3: Add the Good Stuff
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the butterscotch chips and crushed freeze-dried strawberries.
Step 4: Bake to Perfection
- Scoop dough into 1.5-inch balls and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes until the edges are golden but the centers are still soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.