My how time flies. It has been too long since I updated this blog. As you may imagine, Sweet Jumbles has been very busy on the business side of things, filling lots of Gourmet Marshmallow orders. With Mother’s Day next week, we had lots of people buying sweets for mom!
In between marshmallow batches, though, we were able to bake a batch of yummy cookies to share with friends. These Butterscotch Chocolate Chip Cookies were easy and well-liked by everyone. The great thing about cookies is that they are less intimidating and a great place for new bakers to start out – so whether you are just learning to bake, or perhaps you are teaching your kids to bake, this recipe might be a good fit for you.
Butterscotch Chocolate Chip Cookies
Source: Crepes of Wrath
2 c all-purpose flour
¾ t baking powder
½ t kosher salt
1 c cream cheese, room temperature
1 c unsalted butter, room temperature
2 c granulated sugar
2 eggs, room temperature
1 c butterscotch chips
1 c semi-sweet or bittersweet chocolate chips
½ c semi-sweet or bittersweet chocolate chips, melted (for drizzling, optional)
Line a baking sheet with slipat or parchment paper (don’t skip this step). Set aside.
Whisk together the flour, baking powder, and salt in a medium sized bowl and set aside.
In the bowl of your mixer, beat the cream cheese and butter until smooth. Next, beat in the granulated sugar for about 3 minutes, or until fluffy. Beat in the eggs, one at a time, until fully combined. Add the flour mixture until just moistened (do not over beat).
Fold in the butterscotch and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 15-30 minutes (this will make the dough easier to handle). When the dough is ready, preheat your oven to 350 degrees and drop rounded balls about 2 tablespoons big onto your baking sheet, 2 inches apart. Do not press down on them.
Bake for 10-12 minutes, until golden around the edges and set in the middle. Remove from the oven and place on a cooling rack. After 5-10 minutes, remove cookies from the sheet to cool completely.
In a small saucepan or in the microwave, carefully melt your remaining ½ cup of chocolate chips until smooth, stirring frequently so it doesn’t burn. Place the melted chocolate in a small Ziploc bag, cut a small bit of a corner off, and drizzle over the cookies. Place the cookies in the refrigerator so that the chocolate hardens.
makes about 2 dozen cookies