Take a break from the classic chocolate chip with these butterscotch mountain cookies — packed with butterscotch chips, coconut and sliced almonds, and rolled in sesame seeds for a nutty crunch.
*Please note* this post was originally published in 2017. The text has been updated but the recipe is unchanged.
We recently took a personality quiz one evening and compared results for fun. I was identified as an ENFP — outgoing, intuitive and feeling — while my partner came up INTJ — quiet, logical and independent. Our differences led to a lively conversation, and of course we needed snacks. Enter these butterscotch mountain cookies.
What is a mountain cookie?
“Mountain cookie” is a playful name for a chunky cookie loaded with many textures and flavors — think butterscotch chips, sliced almonds, coconut flakes and a coating of sesame seeds. The combination of sweet, buttery butterscotch, toasty almonds and chewy coconut makes every bite different, and the sesame seeds add a pleasant nuttiness and crunch.
How do you make these butterscotch cookies?
The method is simple and familiar if you’ve made classic chocolate chip cookies before. Cream the butter and sugars, add the egg and vanilla, then mix in the dry ingredients. Fold in the butterscotch chips, almonds and coconut. Chilling the dough helps control spread, so refrigerate it for at least an hour before shaping.
Roll the chilled dough into 1.5-tablespoon balls, press each ball into a shallow bowl of sesame seeds so they adhere, then arrange them on parchment-lined baking sheets, spacing them about 2 inches apart. Bake at 350°F (175°C) for 9–11 minutes, until the edges are just golden. If they don’t spread enough, gently flatten warm cookies with the back of a fork. Let them cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
This recipe yields about 2 1/2 dozen cookies. If you prefer fewer at once, shape the dough into balls, freeze them in an airtight container (with or without the sesame seed coating) for up to two months, and bake from frozen when guests arrive.
What personality are you? Try the test while you enjoy a warm cookie.
Butterscotch Mountain Cookies
5 from 1 review
- Author: Katherine
- Total Time: 1 hours 35 minutes
- Yield: 2 1/2 dozen cookies
Description
A refreshing change from traditional chocolate chip: a buttery butterscotch cookie studded with coconut and sliced almonds, finished by rolling each ball in sesame seeds for a toasty, nutty bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup butterscotch chips
- 1/3 cup coconut flakes
- 1/3 cup sliced almonds
- 1/3 cup sesame seeds
Instructions
- Whisk together the flour, baking soda and salt in a large bowl.
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the butter until smooth. Add both sugars and beat on medium-high for about 1 minute, until light and fluffy. Add the egg and vanilla and mix to combine, scraping down the bowl as needed.
- With the mixer on low, add the dry ingredients and mix until just combined. Stir in the butterscotch chips, sliced almonds and coconut with a large wooden spoon. Cover and chill the dough for at least 1 hour to prevent excessive spreading.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pour the sesame seeds into a shallow bowl. Using about 1.5 tablespoons of dough per cookie, roll the dough into balls and press each one into the sesame seeds so they stick. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are just slightly browned. If cookies don’t spread enough, gently flatten warm cookies with the back of a fork. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze shaped dough balls for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes