Cookies: Butterscotch Slice-and-Bake Cookies

By NicoleS

Ingredients

• 1/2 1/2 1/2 cup (3 ounces) butterscotch chips
• 3 3 9 9 unsalted butter, plus 9 tablespoons cut into 9 pieces and chilled
• 2 2 2 teaspoons vanilla extract
• 3/4 3/4 1/4 cup packed (5 1/4 ounces) dark brown sugar
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 large egg yolk
• 1 3/4 1 3/4 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 1 1 teaspoon baking powder

Details

Servings 32

Preparation

Step 1

Microwave butterscotch chips and 3 tablespoons butter in bowl at 50 percent power until melted, about 1 minute, stirring halfway through microwaving. Whisk in vanilla until mixture is smooth; let cool for 10 minutes.

Using stand mixer fitted with paddle, beat chilled butter, sugar, and salt on medium-high speed until pale and fluffy, about 3 minutes. Add cooled butterscotch mixture and beat until thoroughly combined, about 1 minute. Add egg yolk and beat until incorporated, about 30 seconds. Reduce speed to low, add flour and baking powder, and mix until dough forms, about 1 minute. Transfer dough to counter and roll into 9-inch log. Wrap log tightly in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Slice chilled dough into 1/4-inch-thick rounds and space them 1 inch apart on prepared sheets. Bake until edges have darkened slightly, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.