Butterscotch Cream Cookies
Cook time
Total time
Serves: 20-24 cookies
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs, room temperature
  • 1 cup butterscotch chips, roughly chopped
  • 1 cup semi-sweet or bittersweet chocolate, roughly chopped
  • ½ cup semi-sweet or bittersweet chocolate, melted (for drizzling, optional)
  • sprinkles, for decoration (optional)
  1. Line a baking sheet with parchment paper and spray with nonstick spray (I really recommend doing this, as the cookies are delicate and a bit difficult to get off the sheet without the parchment).
  2. 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 together until smooth, then beat in the granulated sugar for 3 minutes or so, until fluffy. Beat in the eggs, one at a time, until fully combined, then beat in the flour mixture until just moistened (do not over beat). Fold in the chopped butterscotch and chocolate, then cover the bowl with plastic wrap and let sit in the fridge for 15-30 minutes (this will make the dough easier to handle).
  3. When the dough is ready, preheat your oven to 350 degrees F and drop rounded balls about 2 tablespoons big onto your baking sheet about 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, then, when mostly cool, remove from the sheet and place on another surface to cool completely.
  4. In a small sauce pot or in the microwave, carefully melt your remaining ½ cup of chocolate until smooth, stirring frequently so it doesn't burn. Place the melted chocolate in a small Ziploc bag, cut a small portion of a corner off, and drizzle over the cookies. Sprinkle immediately with sprinkles, if you desire, and place the cookies in the fridge so that the chocolate hardens. These cookies keep well for 2 days in an airtight container in the fridge or in a cool area.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/09/30/butterscotch-cream-cookies/