Butterscotch Cream Fudge Cookies

Ingredients
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup light brown sugar, firmly packed
¼ cup granulated white sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup butterscotch chips
Instructions
Preheat and prepare
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Cream the butter and sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a wooden spoon or a hand mixer on low speed, beat until the mixture is light, fluffy, and pale in color (about 3 to 4 minutes). Scrape down the sides of the bowl once.

Add egg and vanilla
Add the egg and vanilla extract. Beat until smooth and glossy, about 1 minute, scraping the bowl again if needed.

Combine dry ingredients
In a separate small bowl, whisk together the flour, baking soda, and salt.

Mix the dough
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixing on low speed just until combined. Do not overmix. The dough will be soft but not sticky.

Add butterscotch chips
Fold in the butterscotch chips with a spatula until evenly distributed. Reserve a small handful of chips to press into the tops of the dough balls if desired.

Scoop and shape
Drop rounded tablespoons of dough (about 1½ inches in diameter) onto the prepared baking sheets, spacing them 2 inches apart. If you reserved extra chips, press 3 to 4 chips into the top of each dough ball.

Bake
Bake for 10 to 12 minutes, until the edges are golden brown and the centers still look slightly soft and underdone. Do not overbake.

Cool
Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. For the best texture, serve warm while the butterscotch chips are still gooey.

Store
Store in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months (bake frozen dough directly, adding 1 to 2 minutes to the baking time).