These sourdough butterscotch cookies are a sweet treat with a twist! The sourdough gives them a chewy texture while the butterscotch chips add a deliciously sweet flavor.
Making these cookies feels like baking magic! I love how easy they are to whip up, and they disappear fast—my family claims they’re “the best cookies ever”! 😄
Key Ingredients & Substitutions
Sourdough Starter: Use an active, unfed sourdough starter for the best results. If you don’t have sourdough on hand, you could substitute with ½ cup of plain yogurt, but the flavor will differ slightly. I love using my starter because it adds a unique tang to the cookies.
Brown Sugar: Packed brown sugar adds moisture and a rich flavor. If needed, light brown sugar works just as well. You can also switch to coconut sugar for a less processed option, which gives a nice caramel taste too!
Unsalted Butter: I prefer unsalted butter to control the salt in my recipes. If you only have salted butter, just reduce the added salt to ¼ teaspoon in the recipe.
Butterscotch Chips: Those little nuggets of sweetness are key! If you want a twist, swap in chocolate chips or add white chocolate for a different flavor experience. I’m a fan of mixing both butterscotch and chocolate chips together!
Nuts: Adding chopped nuts is optional but gives a nice crunch. Pecans or walnuts work well. If you’re nut-free, simply leave them out!
How Can You Ensure Soft and Chewy Cookies?
The secret to soft and chewy cookies lies in not overbaking! Here’s what you need to focus on:
- Keep an eye on them as they bake. When the edges turn golden but the centers still look soft, it’s time to pull them out!
- Let them cool on the baking sheet for a few minutes. This allows them to set without getting too hard.
- Enjoy them fresh from the oven for the ultimate texture experience, but they will also stay soft if stored in an airtight container!
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter (active, unfed)
- 1 cup (220g) brown sugar, packed
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butterscotch chips
- Optional: ½ cup chopped nuts (such as walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 10-12 minutes for baking. Allow an additional 5 minutes to cool on the baking sheet and a few more minutes to cool completely on a wire rack. Overall, you can have these delicious cookies ready in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line a couple of baking sheets with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and packed brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. You’ll want to make sure there are no lumps—smooth is the way to go!
4. Mix in the Sourdough Starter:
Now it’s time to add the sourdough starter. Mix it in until it’s fully incorporated, giving your cookies that unique flavor.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure even distribution of the ingredients in the cookie dough.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Don’t overmix—it’s okay if the dough looks a little lumpy!
7. Fold in Chips and Nuts:
Gently fold in the butterscotch chips and chopped nuts if you’re using them. The chips should be evenly distributed throughout the dough for that sweet, melty goodness!
8. Shape the Cookies:
Using a tablespoon, drop rounded scoops of cookie dough onto the prepared baking sheets. Make sure to space them about 2 inches apart since they will spread while baking.
9. Bake to Perfection:
Bake the cookies in the preheated oven for 10-12 minutes. You want the edges to be golden brown, but the centers should still look soft—trust me, they will firm up as they cool.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. They’re best enjoyed slightly warm!
11. Serve and Savor:
These delightful sourdough butterscotch cookies are ready to be devoured! Enjoy them with a glass of milk or share them with friends and family. Happy baking!
Can I Use Discarded Sourdough Starter for This Recipe?
Yes, you can! Just ensure that your discarded sourdough starter is active and has been fed recently for the best results. It adds great flavor and texture to the cookies!
What Should I Do If My Dough Is Too Sticky?
If your dough is sticky, try chilling it in the fridge for 30 minutes. This will make it easier to handle. You can also add a little more flour, a tablespoon at a time, until it reaches a more manageable consistency.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls for up to 3 months. Just place them on a parchment-lined tray to freeze individually, then transfer them to an airtight container. Bake them straight from the freezer; you may need to add a minute or two to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them soft, add a slice of bread to the container to help retain moisture!
