There was this one week where I baked a different cookie recipe each day. Some recipes were more fancier/difficult than others but the boyfriend seemed to like this one the best. I even made chocolate madeleines and he still liked this one better! I think it had to do with the thinness of these cookies. There’s a certain crisp to it that’s very crunchy yet somewhat soft. It’s amazing, really.

I’ve made this recipe with both chocolate chips and white chocolate chips, but I prefer the white chocolate chips a little bit more. Since white chocolate is a bit more subtle than chocolate, the flavor of the butterscotch is a little more emphasized when using white. But either way, they’re both delicious.

White Chocolate Butterscotch Chip Cookies (adapted from Martha Stewart):

Yields 16 cookies

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 10 tablespoons butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup and 2 tablespoons dark brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup butterscotch chips
  • 1/2 cup semisweet chocolate chips

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.

Flour being mixed into cookie dough using a hand mixer in a stainless steel mixing bowl.

Stir in chips.

Drop tablespoons of batter onto prepared baking sheets, two inches apart.

Cookie dough scooped onto a parchment-lined baking sheet, with a hand using a spoon to portion dough for white chocolate butterscotch chip cookies.

Bake until golden brown, about 11-12 minutes.

Ingredients laid out on a white surface including heavy cream, puff pastry sheets, shredded cheese, a bowl of poppy seeds, and a package of beef franks

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.