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These easy Butterscotch chews combine the chew and brown sugar flavors of blondies with a little ginger spice! Fold in mini butterscotch chips for an extra layer of flavor!
Chewy, nutty, addicting.
It’s no secret that I have a blondie obsession. Check out my gingerbread blondies, and you’ll know why!
There is just something about that brown sugar buttery flavor that sucks me in and the next thing I know, I’ve gained 5 pounds from blondie scraps (true story).
So you take that brown sugary, chewy goodness mix in some toasted walnuts and ginger and you have yourself a cookie worth fighting over.
Because that texture…
I just cannot. It’s too much.
I saved a sample bag for a friend and took the rest to work, promptly got Butterscotch Chew withdrawals and ate every last one from the baggie. Every one.
Then I lied and said I forgot to save some.
These cookies made a liar out of me.
Just in case that wasn’t reason enough for you, they are refrigerator cookies, which are basically God’s gift to the Holiday cookie season.
So you make the easy dough, roll it up in parchment and refrigerate it until you are ready to slice and bake.
{BOOM} Fresh baked cookies at a moment’s notice.
You add these Rum Refrigerator Cookies, these Date Pinwheels, and these Chocolate Peppermint Swirl Cookies and you’ve got yourself a festive holiday cookie platter in 20 minutes. Not even Martha Stewart can do that!
{Shhhh. I know she’s probably been doing this since 1972 but don’t squish my dreams. It’s mean.}
Regardless, you need these easy, addicting cookies in your life!
These Butterscotch Chews are Day 2 of my 12 Days of Christmas Cookies! You won’t want to miss my Chocolate Peppermint Sugar Cookies from yesterday!
Butterscotch Chews
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon ginger
- ½ cup butter room temperature
- 1 cup light brown sugar firmly packed
- 1 egg
- 1 teaspoon vanilla
- ½ cup walnuts toasted and finely chopped
Instructions
- In a medium bowl, whisk together the flour, salt baking powder and ginger. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter and sugar until combined. Brown sugar doesn’t get as “light and fluffy” as granulated.
- Add the egg and vanilla and continue to beat until completely incorporated.
- Stir in the walnuts.
- Divide the dough between two sheets of parchment paper and roll into a log about 2 inches in diameter. Refrigerate. The dough will be soft at this point so if you want perfectly round cookies (raise your hand if you’re a perfectionist), take them out after about an hour and tighten the log to create a perfect circle. Chill overnight.
- When ready to bake preheat oven to 375°F.
- Slice log into 1/8 inch slices, place 1 inch apart on parchment lined baking sheets, and bake 7-10 minutes in preheated oven until the edges have set and the centers are matte and no longer look doughy.
- Allow to cool 10 minutes on baking sheet and then cool completely on a wire rack.
Notes
Dough will keep 7 days in the refrigerator.
Could I use pecans instead of walnuts do you think? I really don’t like walnuts, but love pecans. Thanks!
Absolutely!!! That would be wonderful
It looks so tasty, thanks for sharing 🙂
You are most welcome! Thank you!