Best Chocolate Butterscotch Cookies Recipes

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
• Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
• Bake for 10 minutes, or until golden brown.
• Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
• Enjoy!

BUTTERSCOTCH & CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl.
• Beat butter and white+brown sugars in an other bowl.
• Add vanilla.
• Add eggs and beat between each one.
• Mix in flour Mixture.
• Make walnut sized cookies and place on greased cookie sheet.
• Bake for 11 minutes at 375* F.

EASY CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
• Drop dough by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
• Remove to wire rack to cool completely.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

BUTTERSCOTCH AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes. Add vanilla. Add eggs one at a time. Combine dry ingredients together and then add to butter mixture. Only mix until combined, too much mixing will ruin the cookies. Stir in chips and bake for 8-10 minutes.

EASY BUTTERSCOTCH CHIP CHOCOLATE COOKIES

Steps:

• Combine cake mix, oil and eggs in large bowl.
• Stir in chips and pecans.
• Chill for about an hour.
• Preheat oven to 350°.
• Roll dough into 1" balls and place on ungreased cookie sheets.
• Bake for 8-10 minutes or until centers are just about set.
• Let stand for a minute or so and remove to wire racks.

AWESOME CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and sugar and beat until fluffy Add egg and vanilla and mix very well.
• Gradually add flour, salt and baking soda while mixing until smooth.
• Stir in chips by hand.
• Drop by teaspoonfuls on lightly greased baking sheet.
• Bake until just browned approximately 10-13 minutes. Watch them closely near the end to prevent butterscotch chips from burning!

CHOCOLATE OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl combine all ingredients except semi sweet morsels and butterscotch chips and mix well.
• Stir in semi sweet morsels and butterscotch chips.
• Drop by heaping teaspoons onto ungreased cooking sheet about 2 inches apart.
• Bake for 10-12 minutes.
• Cool for 5 minutes on cookie sheets.
• Remove to wire rack.
• Store in airtight container, if they last long enough to store.

DARK CHOCOLATE AND BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.

WHITE CHOCOLATE CHIP BUTTERSCOTCH COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and brown sugar together.
• Add the molasses, egg, and extract and beat until light and fluffy.
• Add the flour and beat until the dough starts to come together.
• Add the chocolate chips.
• Beat until the dough is mixed.
• Place walnut-sized mounds on a lightly greased baking sheet.
• Bake for 10 to 12 minutes on until the edges start to brown.
• Cool the cookies on a wire rack.

CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• HEAT oven to 375 degrees F.
• COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
• SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary.
• BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

CHOCOLATE PEANUT-BUTTER-BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375.
• Cream butter, brown sugar, sugar, egg and vanilla.
• Combine flour, cocoa, soda, and salt then add to creamed mixture. Stir in chips (it will be really bumpy if you do all three kinds of chips).
• Drop in tablespoons onto greased cookie sheet. Bake 8-10 minutes.

WHITE CHOCOLATE BUTTERSCOTCH COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F
• Mix sugars, butter, egg, and vanilla extract in a medium bowl.
• Stir in flour, baking powder, salt, white chocolate and butterscotch until dough.
• Scoop onto a greased baking sheet and place in the oven for 10 to 12 minutes.
• Let cool for 10 minutes.
• Enjoy!

NUTTY BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 375 degrees. Stir together flour, soda, and salt in a small bowl. In a large mixing bowl beat butter, grandulated sugar, brown sugar and vanilla until creamy. Add one egg at a time mix well.Gradually add flour to mixture. Stir in chocolate chips and nuts. Drop by spoonfuls on greased cookie sheet. Bake 7-10 minutes depending on your oven.

CHOCOLATE PEANUT BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine sugar, brown sugar and butter. Beat with an electric hand mixer until fluffy. Add the peanut butter, vanilla and egg, blend well. Add the flour, baking soda and salt to dough mixture and mix well. With a wooden spoon or rubber spatula, stir in butterscotch chips. Take small dollops of dough and shape, with your hands, into 1-inch balls. Place 2 inches apart on a cookie sheets. Make sure that the cookies are at leat 2 inches apart from each other because they will spread. Dip a fork into sugar and flatten the balls lightly with the fork in a crisscross pattern. Bake cookies for 6 to 9 minutes, or until golden brown. Remove cookies from cookie sheet immediately and place on wire racks to cool thoroughly. After cookies have cooled, dip in chocolate sauce.

GOLDEN CHOCOLATE BUTTERSCOTCH CHIP PUDDING COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350, and either line a baking sheet with parchment or use a light spray of non-stick cooking spray. Cream together the butter with both sugars and the golden syrup. Add the eggs one and a time, scrapping down the sides one time. Add the vanilla, pudding mix, baking soda and salt, mix just until incorporated. Add in flour, mix well and scrape down sides. Add in chips and stir by hand to incorporate. Scoop out dough by large spoonfulls and roll into balls, flatten the balls slightly, so you have small round thick disks. Bake for 9-10 minutes at 350. Best to let them cool for 1-2 minutes on baking sheet and then transfer to cooling rack to complete cooling process. Pour a big glass of milk and enjoy!

BUTTERSCOTCH WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes. Add vanilla. Add eggs one at a time. Combine dry ingredients together and then add to butter mixture. Only mix until combined, too much mixing will ruin the cookies. Stir in chips and bake for 8-10 minutes.

CHOCOLATE BUTTERSCOTCH GRAHAM COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together graham cracker crumbs, flour and baking powder.
• In a bowl beat milk and butter until smooth.
• Add in the crumb mixture; mix well.
• Stir in chips, coconut and walnut.
• Drop by tablespoonfuls onto lightly greased cookie sheet.
• Bake for 9-10 minutes, or until lightly browned.
• Cool for 2-3 minutes.
• Remove to wire rack.
• Store loosely, covered at room temperature.

CHOCOLATE/BUTTERSCOTCH CHIP COOKIES

Steps:

• Beat together the sugars, butter and eggs until creamy. Gradually add the flour, baking soda and salt. Add vanilla. Stir in the chips and nuts. Drop by small spoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes.