Butterscotch Cookies
Buttery, chewy, and irresistibly sweet, these puffed rice cereal cookies are a delightful treat for any occasion. Made with a delectable combination of brown sugar, golden syrup, and dark chocolate chips, each bite is a perfect balance of crunch and gooey goodness. Easy to whip up and even easier to enjoy, these cookies are sure to become a new favorite in your household.
— Constant Cookbook
Ingredients
- 100g unsalted butter , softened, plus extra for the baking sheet
- 100g light soft brown sugar
- 2 tbsp golden syrup
- 175g self-raising flour
- 25g puffed rice cereal, such as Rice Krispies
- dark chocolate chips, for decoration
Instructions
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 10
Nutrition
- Calories: 188 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.2 milligram of sodium
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