Pioneer Woman Butterscotch Chocolate Chunk Cookies

Pioneer Woman butterscotch chocolate chunk cookies turn butterscotch chips, chocolate chunks and brown sugar into soft, chewy dessert cookies in 27 minutes. It's an easy holiday cookie recipe for Christmas cookie trays, fall bake sales or lunchbox treats, and it's a classic drop cookie.

Cream the butter and both sugars for a full 3 minutes, because that is what makes the cookies chewy instead of flat. Cut it short and the dough stays dense, so the cookies bake up greasy and heavy.

Chocolate chunks melt into soft pockets inside the cookie, which chips never do because they hold their shape. A pinch of sea salt on top before baking also cuts the sweetness of the butterscotch, so every bite tastes balanced.

Pioneer Woman Butterscotch Chocolate Chunk Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

170

kcal

Soft centers and golden edges hold big pockets of melted chocolate and sweet butterscotch. A sprinkle of sea salt on top gives each bite a salty finish.

Ingredients

• 3 1/4 c. All-purpose Flour
  

• 1 1/2 tsp. Baking Powder
  

• 1 tsp. Baking Soda
  

• 1 tsp. Sea Salt
  

• 1 c. Unsalted Butter, At Room Temperature
  

• 1 1/2 c. Packed Brown Sugar
  

• 1/2 c. Granulated Sugar
  

• 2 Large Eggs
  

• 2 tsp. Pure Vanilla Extract
  

• 1 c. Butterscotch Chips
  

• 1 c. Chocolate Chunks
  

• Sea Salt, For Sprinkling On Cookies
  

Directions

• Prep the oven: Preheat the oven to 350°F and line a large baking sheet with a Silpat mat or parchment paper. Then set it aside while you mix the dough.
• Whisk the dry ingredients: Whisk 3 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon sea salt in a medium bowl. Set it aside so the leaveners stay evenly spread through the flour.
• Cream the butter: Cream 1 cup room temperature unsalted butter, 1 1/2 cups packed brown sugar and 1/2 cup granulated sugar in a stand mixer for about 3 minutes. It should look light and fluffy before you move on.
• Add eggs and vanilla: Add 2 large eggs and 2 teaspoons pure vanilla extract, then mix until combined. Once the mixture looks smooth, turn the mixer down to low.
• Mix in the dry ingredients: With the mixer on low, slowly add the flour mixture a little at a time. Stopping once no dry streaks remain keeps the cookies tender.
• Fold in the chips: Stir in 1 cup butterscotch chips and 1 cup chocolate chunks. A spatula works well here, so the chunks stay whole.
• Scoop the dough: Form the dough into balls of about 2 tablespoons each. Place them on the prepared baking sheet about 2 inches apart, then sprinkle sea salt on top if you like.
• Bake the cookies: Bake for 10 to 12 minutes, until the edges turn slightly golden brown. The centers will still look soft, which is what keeps them chewy.
• Cool and serve: Let the cookies cool on the baking sheet for 2 to 3 minutes, so they firm up enough to move. Then transfer them to a wire cooling rack and cool completely.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO medium cookie scoop, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chips work in the same amount, though they hold their shape instead of melting into pockets. If you want that gooey chunk effect, chop a chocolate bar into rough pieces.

How do I store these cookies?

Keep them in an airtight container at room temperature, where they stay soft for about 4 to 5 days. Dropping a slice of bread in the container helps keep them from drying out.

Can I make the dough ahead of time?

Yes, roll the dough into balls and chill them in the fridge for a day or two before baking. You can also freeze the dough balls, then bake them straight from the freezer with an extra minute or two in the oven.

Can I bake these without a stand mixer?

A hand mixer creams the butter and sugars just as well, so use it for the same 3 minutes. You can also stir by hand with a wooden spoon, but it takes more arm work to get the butter light.

Why did my cookies spread too much?

Butter that is too soft or melted is the most common reason, since it makes the dough spread before it sets. Use room temperature butter that still holds its shape, and chill the dough for 30 minutes if your kitchen is warm.