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!
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!
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.
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.
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.
See you back here tomorrow, my friends. Happy Baking!
More Fall Cookies Recipe To Bake:
- Frosted Pecan Cookies
- Maple Cream Sandwich Cookies
- Salted Caramel Shortbread Cookies
- Buckeye Brownie Cookies
- Frosted Carrot Cake Cookies
- Pumpkin Cinnamon Roll Cookies
I hope you’ll try this recipe for White Chocolate-Dipped Soft-Baked Butterscotch Cookies. If you do, please leave a comment and a 5-star rating below.
White Chocolate-Dipped Soft-Baked Butterscotch Cookies
- 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 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 1/2 cups butterscotch chips plus a handful to garnish
- 11 ounces white chocolate chips
- 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.