Butterscotch chip cookies are taken to the next level with the addition of nutty brown butter to the cookie dough and a dollop of cookie butter rolled into the center of each cookie. They are subtly spiced with a hint of cinnamon and pumpkin pie spice, making them a perfect addition to your favorite fall cookie collection!
Keyword: cookie butter cookies, Cookie Butter stuffed butterscotch cookies
Sea salt flakessuch as Maldon or coarse ground sea salt
Place a sheet of wax or parchment paper onto a tray or small cutting board that will fit inside your freezer. Drop 16 teaspoons of cookie butter onto the paper (make sure they are not touching). Place in the freezer until cookie dough is ready to bake, about 1 hour.
Melt the butter in a small saucepan over medium heat. Once the butter melts, continue to cook it, stirring often with a whisk, as it foams and starts to brown. It's important to stir often to prevent the milk solids in the butter from burning. Once the butter turns golden brown and has a deliciously nutty fragrance, remove heat and let cool for 10 minutes.
While your butter cools, sift together the flour, baking soda, salt, cinnamon and pumpkin pie spice in a medium-size bowl. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the cooled brown butter, sugars, pumpkin puree, vanilla, and egg white. Mix until smooth, about 2 minutes.
Gradually mix in the dry ingredients, scraping down the sides of bowl as needed, until a dough forms. Fold in the butterscotch chips into the dough with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
Preheat oven to 350. Using an ice cream scoop, scoop about 2 tablespoons of dough per cookie and place dough balls 2 inches apart on non-stick cookie sheets. Flatten the dough balls with your hand.
Remove the cookie butter from the freezer and place a mound of cookie butter in the center of each round of dough. Carefully pinch the cookie dough up and over the cookie butter to hide it inside the dough, rolling the dough into a ball once more and slightly flattening with your hand as you place it back onto the cookie sheet.
Bake cookies for 10-11 minutes or until the edges just start to become golden brown. Let cool on the pan for 5 minutes while you sprinkle the tops of each with a pinch of sea salt. Enjoy warm out of the oven or transfer to a wire rack to cool completely before storing in an airtight container.