Boozy Butterscotch Chocolate Cookies

In my last post, I talked about my February assignment for Secret Recipe Club – Jessie Weaver, The Vanderbilt Wife.  I decided to make the Honey Parmesan Pork from her blog, but also really wanted to make the Boozy Chocolate Butterscotch Cookies… so I did!

The cookies were actually really easy to make – just melt chocolate chips and butter together (it will be a thicker mixture); then add to a beaten mixture of brown sugar, eggs, butterscotch schnapps, and vanilla; then add flour, baking powder, and salt.  Let the mixture sit to firm up, then scoop onto baking sheets.

Bake for 10-15 minutes, and you’re done!  I thought these tasted fudgey like brownies, and they were a big hit at my game night.

Boozy Butterscotch Chocolate Cookies
adapted from Jessie Weaver
makes 30 cookies

2 cups semisweet chocolate chips
6 tbsp butter, cut into pieces
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup light brown sugar
3 eggs
2 tbsp butterscotch schnapps
1 tsp vanilla

Preheat oven to 350 deg F.  Line baking sheets with parchment paper or silicone mats.

Put chocolate chips and butter in a large microwave safe bowl.  Microwave on high 1 minute; stir.  Microwave in 30-second intervals, stirring after each, until completely smooth.  Do not overheat.  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 heaping tablespoons of batter, roll slightly into balls, and place onto cookie sheets 2 inches apart.

Bake 10-15 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.

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