Mocha Butterscotch Cookies Recipe

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I have never been much of a baker, but being a wife and mom is changing that. I came across a cookie recipe that sounded promising and made some changes to it to make it my own, and the result was a cookie that everyone has asked for the recipe for.—Alysha Braun, St. Catharines, Ontario

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Mocha Butterscotch Cookies Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 40 Servings

20 10 30

Ingredients

1 package (12 ounces) dark chocolate chips
2 tablespoons butter
2 tablespoons instant coffee granules
3 eggs
1 cup sugar
1/4 cup packed brown sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butterscotch chips

Directions

In a small saucepan, heat the chocolate chips, butter and coffee granules until chocolate and butter are melted and coffee is dissolved; set aside to cool.
In a large bowl, beat eggs and sugars until light in color. Add vanilla and chocolate mixture; beat until smooth. Combine the flour, baking powder and salt; beat into egg mixture until blended. Stir in butterscotch chips (dough will be sticky).
Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 325° for 10-12 minutes until edges are set but center is still slightly soft (cookies will have a crackled appearance). Remove to a wire rack. Store in an airtight container. Yield: 40 cookies.

Nutritional Facts 1 cookie equals 122 calories, 5 g fat (4 g saturated fat), 17 mg cholesterol, 53 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Originally published as Mocha Butterscotch Cookies in The Taste of Home Cookbook , p90