Chocolate Butterscotch Cookies

Chocolate butterscotch cookies 1_small
I think I inherited my love of butterscotch. (Can you inherit food cravings?) Both of my parents adore it — they’d probably choose it over any other flavor for dessert.

My kids love it too. I made one batch of these cookies with butterscotch chips and one with peanut butter chips; the butterscotch version were the hands down winner. Something about the toasty, sweet, slightly nutty flavor paired with chocolate sends these over the top.

And right to my hips.

Make these for anyone you want to impress with your baking prowess. You’ll win every time.

p.s. The dough is a little stiffer than you may be used to. I did this on purpose so they would retain their structure — I hate flat cookies. Because of this, it’s important not to overbake. If you do they’ll be hard as rocks.

Chocolate Butterscotch Cookies

Chocolate Butterscotch Cookies


1 1/4 cups butter, softened

1 3/4 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups butterscotch chips


Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture.

Mix in the chocolate chips. Chill dough for two hours, up to overnight.

Drop dough by rounded tablespoonfulls onto ungreased cookie sheets. Bake 8 to 9 minutes in the preheated oven or until cookies are just set in the center. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Makes about 36 cookies.

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