WHAT’S FOR Cookies?

Chocolate Butterscotch Cookies

/5
COOK TIME
14 mins
TOTAL TIME
29 minutes
SERVINGS

 

I feel like butterscotch is such an underrated flavor. Am I the only one who loved the butterscotch covered ice cream cone from Dairy Queen. Yes, chocolate is great but my heart was with butterscotch.

These are a simple, no fuss cookie. Rich chocolate cookie filled with Nestle Tollhouse butterscotch chips. Slightly crisp on the outside and chewy on the inside. Are you guys team butterscotch?

You gotta try this one! Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Chocolate Butterscotch Cookies

Prep time: 15 mins  |  Cook time: 14 mins  |  Total: 29 minutes

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Ingredients

8 Tablespoons butter (2 sticks)

1 1/2 cup brown sugar

1 large egg

1 large egg yolk

2 tablespoon whole milk

2 teaspoon pure vanilla extract

2 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 bag of Nestle Tollhouse butterscotch chips (12 oz)

Instructions

  1. Melt the butter over medium low heat in a small sauce pan. Let cool for 10-15 mminutes.
  2. In a medium size bowl, mix together flour, cocoa powder, salt, baking soda and baking powder.
  3. In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
  4. Add the melted butter and sugar in a stand mixer bowl and beat with a paddle attachment on medium speed until fluffy about 2 minutes. Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
  5. Add the flour mixture a little at a time, mixing on low after each addition until mixed all together. Scrape the sides of the bowl as necessary. Add butterscotch chips and mix again on low.
  6. Scoop dough into foil or plastic wrap and refrigerate for at least an hour. Once chilled, preheat oven to 350 degrees.
  7. Use a large cookie scoop and scoop the balls of dough on a lined baking sheet. Roughly 1-2″ apart.
  8. Bake for 12-14 minutes, they should still look a little undone in the middles. Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.

Notes

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