What’s December without an obscene amount of cookies…. adding one more to your cookie making to-do list with these Butterscotch and Chocolate Chip Molasses Cookies!
These babies are the brain child of my mama who is on par with my dad when it comes to sweet tooth creations!! They get it / know how to live. It’s the Dalkin favorite molasses cookie recipe but with plenty of chocolate chips and butterscotch chips to give it that extra POP of flavor. And let me tell you… these Butterscotch and Chocolate Chip Molasses Cookies DO NOT DISAPPOINT.
So much so, when we were shooting these in the studio a few days ago, Adam (my food stylist) said these were the best cookies we’ve ever made. I WILL TAKE IT. Now please make 4 dozen immediately and gift them to your friends / family / neighbors and enjoy some yourself! Everyone deserves a little holiday cheer this month!
A few Molasses Cookie Q+A’s:
What kind of molasses should I use: I use either the Grandma’s Original Unsulphured Molasses or the Wholesome Organic Unsulphured Molasses. Both work beautifully in this recipe.
What kind of chocolate chips should I use: I prefer semi-sweet in this recipe, but you can use dark chocolate chips, white chocolate chips or even milk chocolate chips if you prefer.
What does scoop and level mean for the flour: it means that you literally scoop your measuring cup into the flour and then level it out with a straight edge of a knife.
Butterscotch and Chocolate Chip Molasses Cookies
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup white sugar, plus extra for rolling
- 1 egg
- 1/3 cup dark molasses
- 2 1/4 cups all purpose flour (scooped and leveled)
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon powdered ginger
- 3/4 cup chocolate chips
- 3/4 cup butterscotch chips
Instructions
- In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
- In another large bowl, stir together the flour, cloves, ginger, cinnamon and baking soda. Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Fold in the butterscotch and chocolate chips. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet. Bake for 10-12 minutes.
- Remove from the oven, let the cookies cool on the pan for 5 minutes and then transfer the cookies onto a cooling rack to continue to cool.
Hi Gabby, I love all your recipes, and these cookies sound to die for! Do you think I can use gluten free flour with similar results? Thx.
I’ve made them with King Arthur’s gluten free flour blend and they are amazing!
Ummm..,,These are like all of my favorite combos in a cookie besides the snickerdoodle. But I guess I could roll the dough balls in cinnamon sugar, too much
Thank you Gaby!!
I just baked the Xmas linzer cookies and they were the best!!!
My favorite holiday cookie is the peanut butter blossom with Hershey Kiss in it! Look forward to these every year…yum!!
I’m a Facebook follower too Gaby!
These are now officially my favorite holiday cookie!!
I will definitely have to try ur recipe!
My favorite cookie to make is a Raspberry Almond Thumbprint Cookie & I’ve been making Kolachi’s for over 40 years at Christmas time!
I can’t wait to try this. Everything is better with butterscotch . My favorite childhood Christmas cookie is a sugar cutout with a touch of lemon flavoring.
These sounds amazing and have been added to my holiday baking list!
My all time favorite holiday cookies are pecan tassies. Cookie kryptonite!
These cookies look delicious! One of my favorite Christmas cookies are Pecan Chocolate Meringue cookies. ( Chocolate Chip Clouds)
Joining your WGC On Facebook!
100% the BEST!!
Could I make the dough, chill, roll in to balls, then freeze them in packages as gifts? I’m in Minnesota so frozen gifting is EASY! And warm freshly baked cookies are top notch.
sure!!
These were delicious! My first attempt were a flop lol – only let the dough chill for an hour and they were FLAT after baking! Chilled the next batch overnight and they were perfect.
If you have the extra time, it’s well worth the wait!
These are amazing! I will now be baking these every holiday season until forever. So soft and chewy and the butterscotch/chocolate combo is a major win!
These were the best cookie ever! I made them for holidays boxes and again recently and got so many compliments. They are amazing
These are amazing. Maybe too good. My husband, toddler, and I (maybe mainly me?) ate ALL THE COOKIES in two days!! I should have frozen half the dough. Lesson learned for my waistline but wow hear we’re so chewy and full of flavor and texture.
We tried these last night and they are completely flat not puffy at all. What are we doing wrong?
how did you measure your flour? scoop and level? or spoon and level?
I was skeptical with all those different flavors, but these are fantastic cookies! I left my dough in the fridge until it was quite firm, a little more than an hour. This recipe brings a cookie flavor profile that I don’t have in other recipes. Thanks Gaby!