Chocolate Chip Butterscotch Fudge Cookies
50 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 min | 15 min | 50 min |
Introduction
These chocolate chip butterscotch fudge cookies are rich, gooey, and packed with sweet, nostalgic flavor in every bite.
A quick homemade butterscotch fudge swirl sets them apart from regular chocolate chip cookies and makes them feel extra special.
They are perfect for holiday cookie trays, bake sales, or any time you want a bakery-style treat at home.
Ingredients (24 servings)
Ingredients
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How to Make Chocolate Chip Butterscotch Fudge Cookies
-
Line a pan for the butterscotch fudge
Line an 8x8-inch pan or a loaf pan with parchment paper, letting some overhang on two sides.
Lightly grease the parchment with a bit of butter to prevent sticking.
-
Cook the butterscotch fudge mixture
Add the butterscotch chips, sweetened condensed milk, and 1 tablespoon butter to a small, heavy-bottomed saucepan.
Cook over low heat, stirring constantly, until the mixture is completely smooth and glossy.
Remove from the heat, then stir in the pinch of salt and ½ teaspoon vanilla.
-
Chill the fudge until firm
Pour the warm butterscotch mixture into the prepared pan and spread it into an even layer.
Refrigerate at least 1 hour, or freeze 20 to 30 minutes, until firm enough to cut.
For easiest prep, make the fudge up to a day ahead and keep it well wrapped in the freezer.
-
Cut the butterscotch fudge into chunks
Lift the chilled fudge from the pan using the parchment overhang and place it on a cutting board.
Cut the fudge into small ¼- to ½-inch cubes, then keep them chilled or frozen while you make the cookie dough.
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Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and ½ teaspoon salt until evenly combined.
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Cream the butter and sugars
In a large mixing bowl, beat ¾ cup softened butter, granulated sugar, and brown sugar until light and fluffy.
Scrape down the bowl as needed so everything mixes evenly.
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Add eggs and vanilla
Beat in the egg, egg yolk, and 2 teaspoons vanilla extract until the mixture looks thick and creamy.
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Combine the wet and dry ingredients
Add the dry ingredients to the butter mixture and mix on low speed just until no dry spots remain.
Finish folding the dough by hand with a spatula so you do not overmix the gluten.
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Fold in chocolate chips and fudge chunks
Gently fold the semisweet chocolate chips into the dough until they are evenly distributed.
Add the chilled butterscotch fudge cubes and fold very gently, keeping the pieces mostly whole.
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Portion and chill the cookie dough
Use a 1½-tablespoon cookie scoop or spoon to portion the dough into balls and place them on a plate or tray.
Chill the dough balls 20 to 30 minutes for thicker cookies that bake without spreading too much.
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Preheat the oven and prepare baking sheets
While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
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Bake the cookies
Arrange the chilled dough balls on the prepared sheets, spacing them about 2 inches apart.
Bake 9 to 11 minutes, until the edges are set and the centers look slightly underbaked and puffy.
Let the cookies cool on the baking sheet 5 minutes, then transfer them to a rack to finish cooling.
Substitutions
- Swap semisweet chocolate chips with chopped dark chocolate
- Chopped dark chocolate melts into richer puddles and adds a slightly bitter edge that balances the sweet butterscotch fudge.
- Replace butterscotch chips with peanut butter chips
- Peanut butter chips create creamy, nutty fudge pockets that pair beautifully with chocolate, giving the cookies a peanut butter cup vibe.
- Use browned butter instead of regular softened butter
- Brown the ¾ cup butter, chill until firm, then beat as directed for deep, toasty caramel notes.
Tips
- Chill everything for neat pockets
- Keep the fudge cubes and dough well chilled so the fudge holds its shape and does not ooze while baking.
- Weigh your flour if possible
- Using a kitchen scale prevents packed flour, which can make the cookies dry and cakey instead of soft and chewy.
- Underbake for chewy centers
- Pull the cookies when the centers look slightly underdone; they firm up on the hot pan as they cool.
- Rotate pans for even browning
- If baking two sheets at once, swap their racks halfway through so every cookie gets even heat and color.
Nutrition Facts *
| Energy | 230 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 11 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I skip chilling the fudge before adding it to the dough?
- No, the fudge needs to firm up or it will smear into the dough and disappear while the cookies bake.
- What if my cookies spread too much in the oven?
- Too much spread often means the butter or fudge was too warm, or there was slightly too little flour. Chill the dough longer and try adding 1 to 2 extra tablespoons flour to the next batch.
- Can I make the cookie dough ahead of time?
- Yes, scoop the dough into balls and refrigerate them up to 48 hours or freeze up to two months. Bake straight from the fridge or freezer, adding a minute or two to the baking time.
- How should I store the baked cookies and keep them soft?
- Store cooled cookies in an airtight container at room temperature with a slice of bread or tortilla inside. The bread sacrifices its moisture so the cookies stay soft and chewy for three to four days.
Serving Suggestions
These chocolate chip butterscotch fudge cookies bring bakery-style indulgence to any dessert table or cozy weeknight treat.
For extra flair, sprinkle warm cookies with flaky sea salt or serve them with vanilla ice cream for sundae-style desserts.
Leftover fudge cubes also taste amazing stirred into brownie batter or melted over ice cream for a quick sauce.
More pairings:
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