Well friends, this is the last day of Fall Cookie Week. Not to give myself a pat on the back, but I think this was probably the best FCW yet. It’s so interesting to look back at the photos, styling, and recipes of the past years to see how it’s grown and improved. I hope you are feeling the same and have really enjoyed this year’s FCW.

I’ve gone back through each post from this week and added in every cookie link to the bottom. That way, if you’re ever looking for them, you can easily find them.

I also wanted to remind you that if you do try one of these recipes (no matter what time of the year) and feel inclined to snap a picture and share it, be sure to use #IBCFallCookieWeek so that I can find it and check it out. Thanks so much to those of you who have already shared your cookie creations!

Okay. On to the final recipe.

Ever since I was a child, I have loved butterscotch. I know, it’s a weird thing for a kid to like, but it was (and still is) one of my favorite flavors. Anytime we’d go to the Dairy Queen, I’d get my cone or dilly bar dipped in butterscotch. Yum!

White Chocolate-Dipped Soft-Batch Butterscotch Cookies

Because of this flavor crush, I decided to include a butterscotch recipe in FCW. I was inspired by this recipe from Sally’s Baking Addiction. I obviously gave it a few tweaks and created these White Chocolate-Dipped Soft-Baked Butterscotch Cookies. (How’s that for the longest cookie name ever!?) Don’t worry, this recipe deserves it!

White Chocolate-Dipped Soft-Batch Butterscotch Cookies

I was a little hesitant to try the recipe, but I’m so glad that I did. They are easily one of my new favorites, and this dough will be a go-to for years to come. These cookies are so soft and the flavor is on point.

White Chocolate-Dipped Soft-Batch Butterscotch Cookies

Just as I finished these, my brother stopped by my house. After sampling them, he raved about how good they are. He can be a bit particular about food, so this was a huge compliment and a testament to their deliciousness.

While these cookies are good enough alone, I decided to step it up a notch and dip half of the cookie in white chocolate. It’s a simple step that doesn’t take too much time, but adds another layer of flavor and interest to an already wonderful cookie.

White Chocolate-Dipped Soft-Batch Butterscotch Cookies

Definitely give these a try.

Thank you again for all of the social media love, comments, and general support this past week. Again, as another way of saying thank you, I’m giving away a KitchenAid Mixer. If you have yet to enter, you can do so here.

White Chocolate-Dipped Soft-Batch Butterscotch Cookies

See you back here tomorrow, my friends. Happy Baking!

White Chocolate-Dipped Soft-Baked Butterscotch Cookies

Here's what you will need:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla
1 1/2 cups butterscotch chips (plus a handful to garnish)

1 bag (11 ounces) white chocolate chips (I used Ghirardelli.)
1 tablespoon vegetable shortening

In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.

Then, in a medium-sized bowl, combine the melted butter and sugars until no lumps remain. Then mix in the egg and egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry and mix well with a spatula. Finally, fold in the butterscotch chips. Cover the dough and chill for at least two hours. (Do not skip the chilling.)

When the dough has cooled, remove it from the refrigerator. Then preheat your oven to 325 degrees F.

Roll about 2 tablespoons of the dough into a ball. Roll the balls so that they are taller, instead of wider. This will ensure that the cookies bake up thick. Place the balls on a baking sheet lined with parchment paper or a silicone mat. Add some of your reserved butterscotch chips to the top of each dough ball for looks, if desired. Bake the cookies for 12 - 14 minutes. The cookies may seem soft or underbaked; however they will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for about 10 minutes. Then move them to a wire rick to cool completely.

Once cooled, prepare your white chocolate dip. In a double boiler (a microwave will work as well, melt your chips along with 1 tablespoon of vegetable shorting. Make sure all of the chips have melted and the chocolate is smooth. Dip half of each cookie into the chocolate; then place on wax paper until the chocolate cools and firms.


White Chocolate-Dipped Soft-Batch Butterscotch Cookies

Inspired By Charm


Spiced Apple Cake Cookies
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Maple Cream Sandwich Cookies
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Buckeye Brownie Cookies
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White Chocolate-Dipped Soft-Batch Butterscotch Cookies

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  • Jenna at

    I love butterscotch- can’t wait to try these cookies! They look so yummy!

  • Sharon at

    All of the FCW recipes have been ones I now want to make. You seemed to hit my favorites….coconut, white choc, pecans, pb, caramel, pumpkin etc. I’m hoping that I can find the caramel apple cake mix somewhere so I can try out those cookies. I use a lot of cake mixes to make cookies, especially love the lemon ones – nice and tart. I’ve certainly enjoyed viewing your baking. Thanks!

  • Kathy Blake at

    I have always LOVED butterscotch! I also got my ice creams dipped in it! TOO FUNNY! And, a favorite cookie around here, is the Oatmeal Scotchies! So, I’m right there with you!!! 😛 Can’t wait to try these!!! What a wonderful end to FCW! I think it’s time to fire up the oven!!! 😛

  • Sue at

    I saw these when you put them on Pinterest and actually said “Oh my God!” out loud. 🙂 Definitely going to try these too- they look awesome

  • Lisa at

    These cookies sound fabulous! I am thinking about doing these as a bar cookie (no dip as my in laws do not like chocolate). Would I still need to do the chilling time? Thanks!

  • Stephanie at

    So: I made these. Hooray for trying something new! Here’s my impression:
    1. not really a ‘special’ cookie variation – taste like the tried and true oatmeal scotchies, without the oatmeal
    2. “Roll about 3 tablespoons of dough into a ball”?!!!! Krikey! I make all my cookies with a 1 TBSP scoop – for the first two batches I went a little crazy and made them 2 TBSP — those are some big cookies. For the rest I just used a single scoop.

    Now – onward — looking for new recipes to try and delight the kids with lunch box treats

    • Michael Wurm, Jr. at

      Thanks for your input Stephanie.

      xo Michael

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  • Kathy Aschenbach at

    Hello Michael Wurm, JR I just have to tell you these cookies looked so good, and so I am making them for Christmas this year, they are fantastic, so good and came out beautiful, I only wish my husband were here, he would of loved them however I just wanted you to know these cookies are awesome and I think i will be making them more often and of course for christmas every year! Thank you so much for creating it and sharing it, this one is a winner thank you so very much!!!

  • Betsy Cornell at

    I made these this afternoon and they are delicious. I love the texture of the cookie! Thanks for sharing another great one!

    • Michael Wurm, Jr. at

      These are one of my faves! So glad you enjoyed them too!

      xo Michael

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