Get ready to transform your kitchen into a heavenly bakery with these mind-blowing Butterscotch and Chocolate Chip Molasses Cookies! Imagine biting into a soft, chewy cookie that perfectly balances the rich, deep flavor of molasses with the sweet crunch of butterscotch and chocolate chips. These aren't just cookies - they're a culinary experience that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats that will make you the ultimate cookie champion!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup butterscotch chips
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until completely incorporated, scraping down the sides of the bowl to ensure even blending.
- In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in butterscotch chips and chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers appear slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can make cookies tough and dense.
- Use a cookie scoop for uniform cookie sizes that bake evenly.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra flavor, try toasting the butterscotch and chocolate chips briefly before adding to the dough.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
- For a fun variation, try chilling the dough for 30 minutes before baking to prevent excessive spreading.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 30mg
