Get ready to experience cookie perfection that will make your taste buds dance with joy! These White Chocolate Butterscotch Chip Cookies are not just another dessert - they're a decadent journey of sweet, buttery bliss that will transform your ordinary baking routine into an extraordinary culinary adventure. With a perfect balance of white chocolate's creamy richness and butterscotch's caramel-like warmth, these cookies are about to become your new obsession.
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, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and prevent flour clumps.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour is incorporated. Be careful not to overmix, which can result in tough cookies.
- Gently fold in the white chocolate chips and butterscotch chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, with a piece of bread to help maintain moisture.
Tips
- Ensure your butter is truly softened, but not melted - this creates the ideal cookie texture.
- Don't skip creaming the butter and sugars thoroughly; this incorporates air and creates a lighter cookie.
- Use room temperature eggs for better ingredient integration.
- Chill the dough for 30 minutes before baking if you want thicker, less spread-out cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies closely in the last few minutes of baking - golden edges are your key to perfectly cooked cookies.
- Let cookies rest on the baking sheet for 5 minutes after removing from the oven to help them set properly.
- For extra indulgence, sprinkle a few extra chocolate and butterscotch chips on top of cookies immediately after removing from the oven.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
