Black Bottom Butterscotch Cookies Recipe
Chewy butterscotch chip cookies with a chocolate surprise underneath!
Like any college kid worth her salt, I spent the better part of my freshman year living off the food in the vending machines.
My “healthier” meals consisted of egg salad sandwiches and granola bars. And an occasional visit to the salad and wrap bar in the student center.
But more often than not, I ate junk all day every day. And, boy… it was good. My typical choices were usually something along the lines of chocolate milk, Twix ice cream bars, Dunford pumpkin chocolate chip cookies, Dark Chocolate Peanut M&MS, chocolate covered Sunbelt granola bars, and Black Bottom Toffee Doodles.
Oh my gosh, you guys.
Those toffee doodles were LIFE! So what exactly is a Black Bottom Toffee Doodle?! Well. I'm glad you asked! This little gem of a cookie is (not so little, first off…) a fabulous combination of a snickerdoodle and a chocolate chip toffee cookie with a thin coating of chocolate on the bottom of the cookie.
It's everything you want out of a vending machine cookie and so much more ????. If you are ever lucky enough to stumble across one, promise me you'll buy it!
Anyway. All this to say… adding chocolate to the bottom of a cookie is realllllllllly good. And I just knew that if I dipped the bottom of my favorite butterscotch chip cookies in chocolate, all would be well with the world.
So I did. And it was. ????????✌???? ????.
- 1 cup butter, cold
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups butterscotch chips
- 3/4 cup melting chocolate (like almond bark or Wilton's candy wafers), melted
Preheat oven to 375ºF. Melt the butter in a large microwave safe bowl for 45 seconds.
Stir in the sugars. Add vanilla and eggs and mix well.
Combine dry ingredients together and stir into the butter and sugar mixture until dough forms.
Stir in butterscotch chips.
Scoop dough (about 2 tbsp) onto ungreased cookie sheets, about 2" apart.
Bake for 9 minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.
On a silicone baking mat (recommended) or on a large sheet of parchment paper: spoon 1 teaspoon of the melted chocolate. Gently press a cookie onto the melted chocolate. Repeat with remaining chocolate and cookies. Let cool until chocolate is set (about 20 minutes) and then carefully peel each cookie off of the mat.