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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


  • 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


  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.