Cookies,Cookies,Cookies just love a good batch of yummy, chunky chocolaty monsters any time of the day! Recently saw this butterscotch cookies on The Pioneer Woman and can’t resist making, ofcourse eating too 😉 i’m so obsessed with these beauties. They were like “Will you be my valentine?” I just closed my eyes and said Yes!
The recipe is so simple… just blindly followed her instruction and was treating myself. I made a big batch, baking one half and refrigerated the rest for later…..
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|All purpose flour||3 & 1/2 cups|
|Baking powder||1 & 1/2 teaspoon|
|Baking soda||1 teaspoon|
|Sea Salt||1 teaspoon ( I used regular kosher salt)|
|Unsalted butter||1 cup (room temperature)|
|Brown Sugar||1 & 1/2 cup (packed)|
|Granulated Sugar||1/2 cup|
|Vanilla Extract||2 teaspoons|
|Butterscotch chips||1 cup|
|Chocolate Chunks||1 cup ( I used milk chocolate)|
|Sea salt||a little for sprinkle, I skipped this|
|Pecans||1/4 cup (optional)|
Preheat oven to 350ºF. Keep 2 large large baking trays ready. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream butter and sugars together for about 3 minutes. Add eggs and vanilla and mix until combined.
With the mixer on low, slowly add dry ingredients.
Stir in butterscotch chips and chocolate chunks. If you love nuts, add about 1/4 cup… this is optional but I did add some pecans.
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
Bake cookies for 10–12 minutes or until edges are slightly golden brown.
Remove from oven and let cookies cool on the baking sheet for 2–3 minutes.
Transfer to a wire cooling rack and cool completely.
- Make 36 cookies
- I baked half the batch refrigerated the rest for later use.
- Nuts are optional but gives a nice crunch here and there.
- Any chocolate chunk is fine, dark, semi sweet or milk.