October 16, 2015

Chocolate Butterscotch Cookies

Chocolate Butterscotch Cookies

Time to end the week on a sweet note. These soft gooey cookies are just the thing to kick off your fall baking fun. I made them last week when my daughter requested a change from everyday chocolate chip. The batter comes together in a snap and tastes even better if you are able to let it rest overnight before baking it. We used butterscotch chips because they are a recent favorite of ours. These are best enjoyed with a big glass of milk!

Chocolate Butterscotch Cookies

Yield: about 24 cookies

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  • 1 stick unsalted butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups butterscotch chips


  1. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer beat the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then beat in the vanilla.
  3. In a small bowl add the flour, cocoa powder, soda, and salt and whisk together. With the mixer on low add the flour mixture slowly, mixing until just combined. Then, stir in the butterscotch chips.
  4. Use a cookie scoop and scoop the dough in 1 ½-inch balls onto the lined baking sheet 2-inches apart. Bake for 10 to 12 minutes, then remove from the oven and allow to cool for 2 minutes on the baking sheet. Transfer to a wire rack to cool completely.

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