From The Definitely, Maybe, Yours Recipe Box – Butterscotch Bliss Cookies

“I feel like a gigolo,” Alex had complained, but jokingly. He’d taken the job with an eagerness that surprised Craig in its intensity. And he’d even gotten Connor to agree to assist him—for cookies. “For cookies. What do you put in those things, Craig? Crack?”

“Butterscotch schnapps.”


Ah, indeed, Alex. Butterscotch is one of those things that when you love it, oh, you really love it, and Connor Monaghan really loves it. While I can’t guarantee that you could get a non-fictional person to work for free in exchange for these deliciously decadent chocolate-butterscotch delights, I bet they’d go a long way towards softening a body up.


Ditching the traditional vanilla extract in favor of pure butterscotch schnapps gives these cookies an extra-tasty kick of the good stuff, and the experimental cookie baker might think about other liqueur-chip combinations like a very nice cherry liqueur (not kirsch) and white chocolate chips, or crème de menthe with Andes chunks…the possibilities aren’t endless, but if you like baking alcoholic cookies they sure could keep you busy for a while.

Depending on what you use to scoop the dough onto the baking sheets, you can end up with 3 to 5 dozen cookies from this recipe.

Butterscotch Bliss Cookies


1 cup + 2 tbsp unsalted butter, softened but not melted
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 tbsp Butterscotch Schnapps – and it’s okay if you spill a little more
2 and 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 bag butterscotch chips – yes, the whole bag

Preheat your over to 350 degrees Fahrenheit and prepare two baking sheets by lining them with parchment paper.

Combine butter and sugars in a really big, roomy bowl, using a hand mixer on medium to beat them until they are creamy, very light and rather fluffy.

Add one egg, and beat it into the mixture again on medium speed. Add the second egg and the schnapps (again, feel free to splash a bit more in, but don’t go crazy, you don’t want to liquify the mixture entirely) and beat the mixture until everything is nicely blended and incorporated.

Get out another bowl and use a balloon whisk to mix together the flour, the cocoa powder, the baking soda and the salt. If you prefer, you can always just sift the whole lot of it together, but honestly, I have no kitchen space for a sifter and plenty of it for whisks, so that’s how I do it. I like to whisk about a dozen times to make sure everything is all blended together well, it will look sort of like the cinnamon-sugar mixture my mother used to blend and keep in the refrigerator for Saturday toast. If your mother did not also keep a cinnamon-sugar blend in the refrigerator, then please blend until the whole dry mixture is uniformly light brown.

Things get tricky here, you can do it alone but you might enlist some help by promising cookies once you’re done – you need to slowly sprinkle the dry mixture into the big bowl of butter-egg mixture while also using your mixer on low. Don’t dump all the dry mix into the bowl at once – you’ll get a face full of cocoa-y flour if you do, and that not only makes you look silly, it’s a waste. Just sprinkle a little in and then turn your mixer on. When the mix you’ve sprinkled in is incorporated, add more dry mix, and scrape down the sides of the bowl as you go (this is where that extra set of hands is useful). This dough gets thick, but don’t over-mix. Keep the speed low and slow and blend until everything is just combined.

Set the mixer aside – for this next step you want a nice big spoon. Dump the whole entire bag of butterscotch chips into the bowl and gently fold them in with the spoon until they’re all nicely and evenly spread out in the dough.

Use a tablespoon to drop cookie dough in rounded heaps on your baking sheets – I used an IKEA ice cream scoop last time, which turned out to be much too large. A tablespoon measure and a regular little soup spoon to get the dough out of the tablespoon worked best for me the first time I made these. Bake for 9 to 12 minutes – I had to do 15, but my oven is weird. You want the cookies to have puffed up some and to look dry on top. When you take the baking sheet out of the oven, let the cookies sit on it for five more minutes before you transfer to a cooling rack so they can get totally cooled down.

Of course, if you happen to eat one or two fresh out of the oven, I won’t judge you.

Happy baking!

Definitely, Maybe, Yours by Lissa Reed debuts on August 11th, 2015, and is available for pre-order from Interlude Press.

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