Salty-Sweet Butterscotch Cookies
- Prep Time: 20 minutes
- Cook Time: 8 - 10 minutes
- Servings: 48 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2 cups white whole wheat flour or all-purpose flour
- 3/4 cup coarsely chopped salted dry roasted cashews
- 2/3 cup butterscotch-flavor pieces
- Reynolds® Parchment Paper
Preheat oven to 375 degrees F.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
Drop dough by rounded teaspoons 2 inches apart onto a parchment paper lined cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.
Layer cookies between parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.