Irresistible Butterscotch Chews: Chewy Blondies with a Hint of Ginger Spice
Get ready to fall in love with these incredibly easy Butterscotch Chews! They beautifully blend the classic chewiness and rich brown sugar notes of your favorite blondies with a delightful whisper of ginger spice. For an ultimate flavor explosion, we fold in plenty of mini butterscotch chips, creating a treat that’s not just chewy and nutty but utterly addicting.
Why Blondies (and Chews!) Capture Our Hearts
It’s no secret that a good blondie holds a special place in many bakers’ and eaters’ hearts. There’s just an undeniable magic in that combination of brown sugar, butter, and a perfectly chewy texture that makes them truly irresistible. If you’ve ever tried my Gingerbread Blondies, you’ll understand the obsession. That deep, caramel-like brown sugar flavor, coupled with a dense, moist crumb, creates a dessert experience unlike any other. For me, it’s a constant battle against devouring all the “scraps” straight from the baking pan – a true story that has, on occasion, resulted in a few extra pounds! These Butterscotch Chews take that beloved blondie base and elevate it with even more delightful layers of flavor and texture.
The Perfect Blend: Butterscotch, Ginger, and Toasted Walnuts
Imagine that rich, brown sugary, chewy goodness, then amplify it with sweet, melty butterscotch chips, the warm, comforting spice of ginger, and the satisfying crunch of toasted walnuts. What you get is more than just a cookie; you get a culinary masterpiece worth savoring, and perhaps, even a little bit of playful competition over the last piece! The butterscotch chips melt slightly, creating pockets of intense, caramelly sweetness that perfectly complement the earthy depth of the brown sugar. The ginger adds a subtle, festive warmth without being overpowering, making these chews perfect for any time of year, especially the holidays. And those toasted walnuts? They provide an essential textural contrast and a rich, nutty flavor that ties everything together beautifully. It’s truly that perfect texture, that intricate blend of flavors, that makes these chews utterly captivating. I just cannot resist them; it’s almost too much deliciousness to handle!
My Confession: These Chews Made Me a Liar (and You’ll See Why!)
I wish I could say I’m above the temptation, but these Butterscotch Chews have a way of bringing out the absolute worst in me. There was this one time I baked a batch, carefully setting aside a sample bag for a friend. The rest went to work, as planned. However, within hours, I found myself experiencing severe Butterscotch Chew withdrawals. The craving was so intense, so overpowering, that I gave in. Every single one from that reserved baggie was gone. Every. Single. One. And then? I committed the ultimate culinary sin: I lied and told my friend I had simply forgotten to save any. Yes, these delightful, innocent-looking cookies actually made a liar out of me. That’s how incredibly good they are – they can break down even the most well-intentioned individual. Consider yourself warned!
The Magic of Refrigerator Cookies: Effortless Holiday Baking
If my honest (and slightly embarrassing) confession wasn’t enough to convince you, then this certainly will: these are refrigerator cookies! And if you know anything about holiday baking, you know that refrigerator cookies are basically a gift from the heavens during the bustling cookie season. The concept is brilliantly simple: you prepare the easy dough, roll it into logs, wrap it in parchment paper, and refrigerate it. Then, whenever the craving strikes, or guests unexpectedly arrive, you simply slice and bake! {BOOM} Freshly baked, warm cookies in a matter of minutes, with minimal fuss or cleanup. This method is a game-changer for entertaining or for simply enjoying warm cookies whenever you desire, without having to make a full batch from scratch every time. It’s the ultimate make-ahead secret weapon for busy schedules.
Building Your Ultimate Holiday Cookie Platter
The beauty of refrigerator cookies extends beyond convenience. They are perfect for creating a diverse and impressive holiday cookie platter with minimal effort. Imagine pairing these delightful Butterscotch Chews with other make-ahead favorites. You could add these fantastic Rum Refrigerator Cookies for a boozy kick, classic Old Fashioned Date Pinwheels for a touch of nostalgia, and these vibrant Chocolate Peppermint Swirl Cookies for a festive pop. In less than 20 minutes, you’ve got a gorgeous, varied spread that looks like you spent hours slaving in the kitchen. Not even Martha Stewart could pull that off with such ease! {Shhhh. I know she’s probably been doing this since 1972, but don’t squish my dreams. It’s mean.} Seriously, these recipes are designed for maximum impact with minimum stress, ensuring your holiday gatherings are both delicious and relaxed.
A Must-Try for Your Cookie Collection
Regardless of the season, or whether you’re planning a grand holiday feast or just need a simple, satisfying treat, you absolutely need these easy, addicting Butterscotch Chews in your life! Their deep flavor profile, incredible chewiness, and the sheer convenience of the refrigerator cookie method make them an instant classic. These Butterscotch Chews are proudly Day 2 of my 12 Days of Christmas Cookies series! If you haven’t already, you won’t want to miss my Chocolate Peppermint Sugar Cookies from yesterday. Get ready to bake your way to holiday cheer, one delicious chew at a time!
Butterscotch Chews
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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
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In a medium bowl, whisk together the flour, salt, baking powder, and ginger. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter and brown sugar until well combined. Remember, brown sugar won’t become as “light and fluffy” as granulated sugar, but it should be thoroughly mixed and smooth.
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Add the egg and vanilla extract, then continue to beat until they are completely incorporated into the butter-sugar mixture. Scrape down the sides of the bowl as needed.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Finally, stir in the toasted and finely chopped walnuts until evenly distributed.
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Divide the soft dough between two sheets of parchment paper. Roll each portion into a log, approximately 2 inches in diameter. At this stage, the dough will be quite soft. For perfectly round cookies, remove the logs from the refrigerator after about an hour and gently reshape or tighten them to create a perfect circle. Refrigerate the dough overnight, or for at least 12 hours, until firm.
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When you’re ready to bake, preheat your oven to 375°F (190°C).
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Take a chilled dough log and slice it into uniform 1/8-inch thick slices. Place these slices about 1 inch apart on baking sheets lined with parchment paper. Bake in the preheated oven for 7-10 minutes, or until the edges are set and lightly golden, and the centers appear matte and no longer look raw or doughy.
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Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and retain their shape.
Notes
The raw dough logs will keep beautifully in the refrigerator for up to 7 days, allowing you to bake fresh cookies throughout the week or for impromptu guests.
Nutrition
Tips for Perfect Butterscotch Chews
- Room Temperature Butter: Ensure your butter is truly at room temperature. This allows it to cream properly with the brown sugar, creating an airy base that contributes to the chews’ tender texture.
- Firmly Packed Brown Sugar: Always firmly pack your brown sugar into the measuring cup. This ensures you have the correct amount, which is crucial for the moisture and chewiness of the blondie base.
- Don’t Overmix the Flour: Once you add the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tough, rather than tender, chews.
- Toasted Walnuts: Toasting the walnuts before adding them deepens their flavor and adds an extra layer of nutty aroma that truly enhances the cookies. A quick toast in a dry skillet or a few minutes in the oven will do the trick.
- Chilling is Key: Don’t skip the chilling time! This step is vital for several reasons. It allows the flavors to meld, the butter to firm up (preventing spreading), and makes the dough much easier to slice into perfect rounds. For truly perfect circles, do the mid-chill re-shaping as instructed.
- Monitor Baking Time: Ovens vary, so keep a close eye on your cookies. They are done when the edges are set and lightly golden, and the centers appear matte and no longer wet. Overbaking can lead to a dry, crumbly cookie rather than a delightfully chewy one.
Storage and Make-Ahead Brilliance
These Butterscotch Chews are not just delicious; they’re also incredibly convenient for make-ahead preparations. The baked cookies can be stored in an airtight container at room temperature for up to 3 days, though they are undeniably best on the day they’re baked and the day after. For longer storage, you have options:
- Refrigerated Dough: The unbaked dough logs can be kept in the refrigerator for up to 7 days, tightly wrapped in parchment paper and then plastic wrap. This means you can have fresh, warm cookies on demand all week long!
- Freezing Dough: For an even longer-lasting option, wrap the dough logs tightly in plastic wrap and then aluminum foil. Freeze them for up to 3 months. When ready to bake, thaw the log slightly in the refrigerator for about 30 minutes, then slice and bake as usual, adding an extra minute or two to the baking time if needed.
- Freezing Baked Cookies: Once cooled, baked Butterscotch Chews can also be frozen. Place them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe bag or container. They will keep well for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven feel.
Frequently Asked Questions About Butterscotch Chews
Here are some common questions you might have when making these delicious Butterscotch Chews:
- What makes these different from traditional blondies?
- While they share the chewy, brown sugar base of blondies, these chews are distinct due to the added ginger spice and the optional folding in of mini butterscotch chips. The recipe is also designed as a “refrigerator cookie,” meaning the dough is chilled and sliced, resulting in a slightly different texture and shape than a traditional bar blondie cut from a pan.
- Can I use different nuts instead of walnuts?
- Absolutely! While toasted walnuts provide a classic flavor, you can certainly experiment. Pecans, almonds, or even a mix of nuts would be delicious. Just be sure to toast them lightly beforehand to bring out their best flavor.
- Can I skip the ginger if I don’t like it?
- Yes, if ginger isn’t your preference, you can omit it entirely. The cookies will still be wonderfully flavorful with the butterscotch and brown sugar. If you like spice but not ginger, a touch of cinnamon or nutmeg could be a lovely substitute.
- How long does the dough need to chill?
- The dough requires a minimum of 12 hours of chilling, or preferably overnight, to become firm enough for easy slicing and to prevent excessive spreading during baking. This extended chill time also allows the flavors to deepen and develop.
- Can I make these into drop cookies instead of slice-and-bake?
- While the recipe is optimized for slice-and-bake, you could technically chill the dough for a shorter period (1-2 hours) until firm enough to scoop. However, the resulting cookies might spread more and have a less uniform shape than the slice-and-bake method.
Conclusion: Your New Favorite Chewy Treat
There you have it – a recipe for Butterscotch Chews that are more than just a sweet treat; they’re a testament to the simple joy of baking. With their rich brown sugar base, a delightful hint of ginger, the comforting chewiness of a blondie, and the convenience of a refrigerator cookie, these chews are truly in a league of their own. Whether you’re making them for a holiday platter, a thoughtful gift, or simply to satisfy a craving, their irresistible flavor and easy preparation will make them a staple in your kitchen. Go ahead, bake a batch, and prepare to be utterly charmed!