Once upon a time, I was going to make something with butterscotch chips, but then I forgot. So this lonely little bag of butterscotch chips has been sitting in my chocolate chip jar – What? Doesn’t everyone have so many bags of chocolate chips in their house that they have their own jar? – has been sitting there, begging to be used…
So, today, when I began baking cookies for my husband’s coworkers, I decided to use those butterscotch chips in a new recipe. It’s a super butter cookie and bakes down thin and crispy, and the mixture of butterscotch and chocolate is simply divine!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter at room temperature
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- 1 cup semisweet mini chocolate chips
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
Cream butter and sugars until light and fluffy, it should take you about three minutes. (I used my Kitchen Aid but a hand mixer will work fine!)
Add eggs and vanilla and beat until well combined.
Add the flour and beat until just combined, then stir in chips.
Drop teaspoons of batter onto prepared baking sheets, two inches apart.
Bake until golden brown, about 10 minutes.
I baked the first batch at 350 degrees for 12 minutes and they came out…let’s just say that they are now in the trash can…I baked the second batch for only 10 minutes and they came out perfect!