Recipe: Butterscotch Chocolate Cookies


I kind of love cookies. They’re one of my favourite desserts; they’re generally fairly easy to make, you can experiment with so many different combinations and flavourings, and they’re easy to store and share. Needless to say, they’re one of the desserts I end up making pretty often.

This particular recipe isn’t one I completely made up; I adapted it from a double chocolate recipe that I spotted in a Taste of Home magazine. But it’s delicious, and definitely one I’ll be adding to my regular cookie rotation.


Part of what makes these cookies so good are the butterscotch chips that get substituted in for chocolate chips.

I know what you’re thinking – “Seriously? You’re going to give up extra chocolate for butterscotch?” And you know what, I thought the exact same thing before testing out this recipe. But it turned out to be a wonderful substitution.


You see, there’s plenty of chocolaty goodness in the cookie dough itself. And while I definitely love my chocolate, butterscotch combined with chocolate makes for an excellent treat when you’re in the mood for something a bit different.


It also helps that these cookies are pretty easy to make. The only real problem I’ve come across so far is that you can’t make these cookies too big. Or, I should say, you can’t use too much dough per cookie.

You see, I’ve found that these cookies like to spread out while they’re baking. Now, this could be my fault (I tend to use more vanilla than I probably should, and that may be affecting the dough’s consistency), but I do feel it warrants a warning, just in case someone else ends up with the same result that I do.


Butterscotch Chocolate Cookies

  • 1-1/4 cups butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) butterscotch chips
  1. Preheat your oven to 350 F.
  2. Cream the butter and sugar together in a large bowl. Beat in the eggs, followed by the vanilla.
  3. In a second bowl, whisk together the flour, cocoa, baking soda and salt.
  4. Gradually add the dry ingredients to the creamed ingredients. Mix well before adding more.
  5. Drop small spoonfuls of the dough onto greased baking sheets. Bake for 8 to 10 minutes, or until the cookies are set.
  6. Let the cookies cool for about 2 minutes before moving them to a wire rack.

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