Day 10 – Chocolate Butterscotch Cookies

Day 10 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 9 Cookie’ post for Toffee Bars, CLICK HERE! Today’s {NEW} cookie recipe is Chocolate Butterscotch Cookies.

These are amazing! Especially if you LOVE brownies. These cookies almost come out of the oven looking like little brownies – the tops have that dry flaky top like a brownie. But, they are no where near dry on the inside. They are soft and chewy just like a brownie. Then, the butterscotch gives it a perfect balance! Truly amazing. These did not last long in our house. Must make — these are the perfect year-round recipe!

Today’s Flashback Recipe: Creamy Butter Cookies. I have made these every year for 7+ years now. They are a must on my cookie platters. Plus, these are the perfect cookie to getting your kids involved in the kitchen. They can sprinkle and decorate the cookies however they like before popping them into the oven! Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Day 10 - Chocolate Butterscotch Cookies

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 2 dozen

Ingredients

¼ cup flour
¼ teaspoon baking powder
3 tablespoons butter
1 cup milk chocolate chips
2 eggs
½ cup sugar
2 teaspoons vanilla
1 cup butterscotch chips

Instructions

Pre-heat over to 350. Line baking sheets with parchment paper.
Place butter and chocolate chips in a small saucepan and heat over medium heat until melted and smooth. Set aside.
Crack the eggs in a large mixing bowl. Add sugar and vanilla. Beat mixture for about 10 minutes until pale/creamy looking. Stir in baking powder and flour into egg mixture.
Fold in melted chocolate. Stir in butterscotch chips. Let stand for 10 minutes.
Drop batter by tablespoonfuls, about 3 inches apart. Bake 9 to 11 minutes, or they have the cracked look.
Cool on baking sheets for 10-15 minutes before moving to a wire rack to completely cool.