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Sweet & Salty Butterscotch Cookies

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Servings 60 cookies


  • 1/2 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 3/4 cup coarsely chopped, salted,
  • dry-roasted cashews
  • 2/3 cup butterscotch pieces


  • Preheat oven to 375ºF. Line cookie sheet with parchment.
  • In a large mixing bowl beat butter with electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda and salt. Beat until well combined. Beat in eggs and vanilla until smooth.
  • Beat in as much of the flour with the mixer as you can.
  • Stir in remaining flour, cashews and butterscotch pieces.
  • Drop by rounded teaspoons, 2 inches apart, onto
  • prepared cookie sheet. Bake for 8 to 10 minutes until edges are lightly brown. Cool 2 minutes and then transfer to wire rack to fully cool.