Chocolate-Dipped Butterscotch Cookies

My friend Chris is an old man. And old men like… loafers, and peppermint, and coffee, and the smell of tobacco, and flat caps. (I’m making so much of this up.) And butterscotch. My old man friend Chris is no exception. He likes all of the above (again, making some of this up), and he LOVES butterscotch. At least, he loves when I make homemade butterscotch treats just for him.

And, because my last butterscotch baked good gift to Chris was in December, he was due another gift. (FYI – He gets gifts because he gives gifts in return. It’s like an exchange program for food.)

And, because the butterscotch cookie recipe on the back of the butterscotch chip bag is kind of boring for a blog post and would be very unoriginal of me, I decided to dip those ordinary cookies in chocolate to make them extraordinary. Chocolate… mmmmm…

The result was — Da Bomb.

I’ll admit, there was skepticism. The lace butterscotch-ish cookie I dipped in chocolate last December was actually better without the chocolate. Which is just crazytown because… chocolate, as a rule of thumb, should make anything better. But I way preferred the Lace Cookies without the chocolate. (And so did Chris, The Butterscotch Expert.)

So for these standard Butterscotch Chip Cookies, I chocolate-dipped only half. Just in case. Just to be sure! If the rate at which the cookies disappeared is any indication at all whatsoever, the chocolate was a WIN. I mean, I definitely ate five or six chocolate-dipped cookies compared to maybe two or three plain-jane cookies. (Y’all, I just can’t help myself around cookies. I just can’t.)

I brought a bag of chocolate-dipped and a bag of plain cookies to Chris at our kickball game last week. Naturally, he shared with the team. I couldn’t hold a conversation with anyone. I couldn’t make eye contact with anyone. My eyes kept flickering over to the bags of cookies, making sure they didn’t run out before I got to eat another one. I was trying not to stuff my face and trying to allow others to taste the magic, but all that trying to be nonchalant and generous made me… so weird. Like, weirder than normal. I had these big bug eyes that kept twitching and my mind was totally preoccupied with cookieness and my tongue was tied because if I opened my mouth, a cookie was going to sneak inside.

That’s how good they were.

I’m so glad I have other people around to eat all the food I make. Chris and all the other friends — you guys save me from myself. You truly do. I will keep the cookies coming if you promise to keep eating.

5 from 1 vote

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Chocolate-Dipped Butterscotch Cookies

Course Dessert

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 36

Author Danielle Cushing

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 1/2 cups flour
• 2 cups Nestle Toll House Butterscotch Flavored Morsels 1 bag
• 2 cups melting chocolate* I used Almond Bark

Instructions

1. Preheat the oven to 375 degrees F.
2. Beat together butter, shortening, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well.
3. Add baking soda and flour and mix well. Mix in butterscotch chips.
4. Drop by spoonfuls onto a baking sheet and bake for 8-10 minutes or until edges are golden brown. Let the cookies cool and set before dipping in chocolate.
5. Microwave melting chocolates for 1 minute and stir until smooth. If using regular chocolate and paraffin, it may be better to melt both in a double boiler over medium-low heat. Dip the bottom of each cookie in the melted chocolate and set on wax paper to harden for 30 minutes.

Recipe Notes

*Melting chocolate hardens quickly and doesn't melt as readily as chocolate chips. If you do use chocolate chips or bar chocolate, I recommend adding 2 ounces of paraffin wax (like Gulf Wax) to keep the chocolate from getting soft and melty at room temperature.

Specialty items used in this recipe: