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Butterscotch Chocolate Chip Cookies

Delicious cookies combining butterscotch morsels and rich chocolate chips for an irresistible treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Coconut oil for vegan option.
  • 1 cup brown sugar Coconut sugar for lower glycemic option.
  • ¾ cup granulated sugar Erythritol for sugar-free.
  • 2 large eggs Flax egg for vegan-friendly.
  • 1 teaspoon vanilla extract Maple syrup for a unique twist.
Dry Ingredients
  • 2 cups all-purpose flour Almond flour for gluten-free.
  • 1 teaspoon baking soda Baking powder in a pinch.
  • ½ teaspoon salt Sea salt for enhanced flavor.
Mix-ins
  • 1 cup butterscotch chips White chocolate for a different flavor.
  • 1 cup chocolate chips Dark chocolate for rich flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy.
  3. Beat in the eggs one at a time along with the vanilla extract until the mixture is smooth.
  4. In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Gently fold in the butterscotch and chocolate chips to avoid breakage.
  6. Drop rounded tablespoons of dough onto a prepared baking sheet.
Baking
  1. Bake for 12-15 minutes until the edges are golden.
  2. Let them cool on the pan for a few minutes before transferring to a wire rack.

Notes

If you're in a rush, prep the dough ahead and refrigerate it for up to 48 hours. Avoid overmixing the dough for best results.