Gluten Free Butterscotch Cookies
These cookies deliver serious butterscotch flavor with a rich, caramel-like depth that comes from one simple but transformative step: browning the butter. That extra few minutes on the stove coaxes out a nutty, toasty complexity that makes every bite taste like something from a specialty bakery. The combination of brown butter, two kinds of sugar, and a generous two cups of butterscotch chips means the flavor is layered and indulgent rather than one-note sweet. A gluten free flour blend and xanthan gum (if your blend doesn't already include it) work together to give the dough the structure it needs, so these bake up with properly set edges and soft, chewy centers — not the crumbly, dry texture that can plague wheat-free cookies. Chilling the dough for 30 minutes before baking is a small step that makes a real difference, keeping the cookies thick and preventing them from spreading into flat puddles. Optional chopped pecans add a little crunch and a toasty contrast to all that butterscotch sweetness. With 24 cookies per batch, this is a great recipe to bring to a gathering where you want everyone — gluten-avoiders and not — to reach for seconds without a second thought.
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp fine salt
- 2 cups butterscotch chips
- ½ cup chopped pecans (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool until no longer hot to the touch, about 20–25 minutes.
- 2
Whisk the light brown sugar and granulated sugar into the cooled browned butter until fully combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened.
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