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50 min
|
intermediate
|
vegetarian
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.
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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.
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.
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.
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.
In a medium bowl, whisk together the flour, baking soda, and ½ teaspoon salt until evenly combined.
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.
Beat in the egg, egg yolk, and 2 teaspoons vanilla extract until the mixture looks thick and creamy.
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.
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.
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.
While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
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.
| 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.
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.
Elijah, Philadelphia: I just made the cookies, never made any with butterscotch fudge in , they turned out great. THANKS
: Glad they turned out great, Elijah!
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