{A Little Boozy} Chocolate Butterscotch Cookies

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Boozy Chocolate & Butterscotch Cookies

I feel like I could set a world record for starting recipes that I don’t actually have the ingredients for. I feel like it happens a lot.

I set out to make Chocolate Pecan Bourbon Cookies from Magnolia Days today. So I get out the chocolate chips and realize I don’t have any butter. This almost never happens. (Except apparently I’ve been on a baking binge lately, as I see my last two recipes are desserts, too!) I’d already dragged my two boys to Target today, but we hit up Bi-Lo for butter and a few other little things.

So I start again. I melt the butter and chocolate. I mix the flour, baking powder, and salt. And then, you know what? I don’t have any pecans.

Butterscotch Schnapps Cookies

But what is the kitchen for if not creativity? (And, well, basic sustenance.) I decided if we were going to have nut-free cookies I would jazz them up with Butterscotch Schnapps instead of the supercheap bourbon I happened to have a tiny bit of left after making homemade vanilla. I am guessing these would be really good with some chopped-up toasted almonds in them, too. Or with two cookies sandwiching some butter pecan ice cream. Yummm.

If you don’t want to use alcohol, you could substitute butterscotch syrup, the kind you make lattes with. (Butterscotch lattes are my FAVORITE, by the way. If you ever want to buy me a Starbucks.)

{A Little Boozy} Chocolate Butterscotch Cookies

Yield: 2 to 2 1/2 dozen cookies

{A Little Boozy} Chocolate Butterscotch Cookies

Adapted from Magnolia Days


  • 2 c. semisweet chocolate chips
  • 6 T butter
  • 1 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. light brown sugar
  • 3 eggs
  • 2 T butterscotch schnapps
  • 1 tsp. vanilla


Preheat oven to 350F. Line baking sheets with parchment paper or silicone mats and spray lightly with cooking spray.

Put chocolate chips and butter, cut into pieces, in a large measuring cup. Microwave on high 1 minute; stir. Microwave in 30-second intervals, stirring after each, until completely smooth. Let sit 10 minutes to cool.

In a small mixing bowl, whisk together flour, baking powder, and salt.

With an electric mixer on medium speed, beat together brown sugar, eggs, butterscotch schnapps, and vanilla. Add chocolate mixture and mix until uniform. Add dry ingredients and mix on lowest speed until combined. Scrape sides and stir. Let batter sit 5-10 minutes to set up slightly.

Use a cookie scoop or large spoon to scoop batter onto cookie sheets. (You want 1 to 1 1/2 Tablespoons per cookie. I used a small cookie scoop.) Space cookies 2 inches apart.

Bake 10-12 minutes, until tops are crackled and edges of cookies are set. Let cool on cookie sheets at least 5 minutes before moving to a wire rack.


Do you have any favorite happy accidents in the kitchen?

4 thoughts on “{A Little Boozy} Chocolate Butterscotch Cookies

  1. Pingback: Boozy Butterscotch Chocolate Cookies « Well Dined

  2. Pingback: SRC – Slow Cooker Honey Parmesan Pork from Jessie Weaver « Well Dined

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