Butterbeer Snickerdoodles

Happee 40th Birthdae Harry!

One day I had butterscotch chips and was going to remake my butterscotch blondies recipe, when I happened upon the idea of a butterscotch flavored snickerdoodle! Holy Moly. I now think all snickerdoodles should always be butterscotch flavored. But, calling them butterscotch snickerdoodles seemed boring, and that is when I realized, these are totally butterbeer flavored! The browned butter with melted butterscotch chips makes these cookies oh so delicious.

Butterbeer Snickerdoodles

Servings: 36
Time: 2 hours
Difficulty: Medium
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Ingredients

2 cups all-purpose flour

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon

1 sticks unsalted butter (1/2 cup)

1 cup butterscotch chips (1/2 cup)

3/4 light brown sugar

1/4 cup granulated sugar

2 tsp vanilla

2 eggs, room temperature

For Rolling:

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

Directions

Preheat oven to 350F.
Sift together the flour, baking soda, salt, and cinnamon. Set aside.
Brown 1 cup of butter in a pan, once the butter starts turning a very light brown, pour into a small bowl. Place in the freezer for 15 minutes. (The butter will solidified). Place the solidified butter in a large bowl and beat for 1 minute, until creamy again. </li
Melt the butterscotch chips and beat the melted mixture in with the butter. Beat in the sugars, another 30-60 seconds.
Crack and beat in two eggs, only until incorporated. Do not over beat the eggs (you don’t want to add too much air to the mixture).
Mix in the flour mixture.
Chill the dough for 1-2 hours. Once chilled, roll the dough into 1 inch balls (I recommend using a cookie scooper), roll each ball in cinnamon sugar and place on a baking sheet, 2 inches apart.
Baking Instructions for less-cakey cookies: Bake the cookies for 5 minutes. Using two ovenmits take the baking sheet out of the oven gently slam it on the counter 8-10 times. (If this step is skipped, you’ll end up with thicker and cake-like cookies) Place the baking sheet back in the oven for 4 minutes. Take out and bang the pan a couple more times. Let cool for 5-10 minutes.
Best served with butterbear 😉