Butterscotch Chocolate Nut Cookies

Butterscotch Chocolate Nut Cookies - Feature

Butterscotch Chocolate Nut Cookies is Part 2 of the Butterscotch Coconut Cookies recipe. Several of Cookies by Bess recipes have variations listed, generally for using different ingredients (different jams, nuts, fats, or fruit). The Butterscotch Coconut Cookies variation of adding melted chocolate and substituting chopped nuts for coconut actually creates a completely differently flavored cookie!

Butterscotch Chocolate Nut Cookies have a few different ingredients, but the rest of the recipe is the same.  So, you will notice this blog is very similar to the Butterscotch Coconut Cookies, but with a few variations!

After making Butterscotch Coconut Cookies, I decided right away to make Butterscotch Chocolate Nut Cookies next. The recipe is easy to make and bake, so I knew it wasn’t going to take to long and I’d have another super cookie to share.

I’m not sure I’ve ever seen butterscotch combined with chocolate before in a cookie. I’ve always seen butterscotch as the caramelly syrup or hard candy with that characteristic buttery beige color. I was curious how that wonderful butterscotch flavor would couple with the chocolate.

Then, after I found out exactly what butterscotch is (a flavor created by combining melted butter and brown sugar), I realized it wasn’t so much the flavor, but the ingredients that influenced the butterscotch. And this was true after I tasted the finished cookies. They are definitely chocolate tasting cookies…not a butterscotch tasting cookie.

As with Butterscotch Coconut Cookies, I’m rating Butterscotch Chocolate Nut Cookies 2-stars for cookie difficulty. This recipe is still a typical refrigerator cookie recipe that slices nicely and bakes up perfectly! The variation of melting the chocolate and chopping the nuts do not add any additional difficulty.

As with the original recipe, I pulled all the ingredients together. When making the Butterscotch Coconut Cookies, I realized this recipe was huge! 4 cups of flour, 2 cups of brown sugar, 1 cup of butter! This recipe makes a ton of cookies!

I also realized the ingredient amounts could easily be cut in half…therefore not making so many cookies. So, I decided to cut the recipe in half.  Doing this didn’t affect the end result cookies.  The original recipe made almost 15 dozen cookies…I certainly didn’t need that many cookies again!

Once again, I got started mixing the butter and brown sugar, making the butterscotch.

The recipe doesn’t specify the type of nut to use, so I decided on pecans to add to the richness of the unsweetened chocolate.

Then I added the melted chocolate.

The chocolate with the butterscotch mixes into such great color!

After adding the flour, the dough wasn’t as dry as the original recipe, I believe partly because of the melted chocolate and partly because only using 2 cups flour versus 4 cups.

I grabbed a big handful of dough and started kneading it together with my hands and palms until the dough was smooth.

The dough rolled up nicely and quickly.

After covering the rolls in wax paper, I put them in the refrigerator to chill for a couple hours.

Next, I was ready to start slicing cookies! I took out one roll at a time. After slicing the first few batches of cookies, I realized the more firm the dough, the easier it was to slice. Also, it’s important to use a very sharp knife to ensure you can slice through the nuts without compromising the shape of the cookie.

And now, ready to bake!

The cookies puffed up and spread in the oven and then settled back down once they cooled down.

I baked the cookies for 8 minutes. I could tell the cookies were done touching them lightly to see if they were firm. After taking them out of the oven, I removed them to a cooling rack as quickly as I could. The cookies were easy to remove from the cookie sheets and cooled nicely to a crispy cookie!

This Butterscotch Chocolate Nut Cookies recipe have great chocolate flavors! Even though I cut the recipe in half, I still had a lot of cookies!

I just love the chocolatey brown color of these cookies! The nuts adds a little personality and pairs great with the chocolate flavor.

Butterscotch Chocolate Nut Cookies are easy to make and will certainly fill your cookie jars! You and everyone else will love these cookies!





Butterscotch Chocolate Nut Cookies


1 cup butter or part shortening

2 cups brown sugar

3 squares unsweetened chocolate, melted

2 eggs

1 tsp vanilla

1 cup chopped nuts

4 cups sifted flour

1 tsp baking soda

1 tsp cream of tartar

½ tsp salt


Cream butter or other fat with sugar until light and fluffy. Add melted chocolate and mix well. Add eggs and vanilla and mix well. Add sifted dry ingredients with nuts and mix thoroughly. Add chopped nuts and mix well. Shape into rolls. Slice thin and bake on ungreased cookie sheets at 400 degrees 8 – 10 minutes.

Recipe Yield

Makes about 15 dozen cookies

Category:  Refrigerator

Cookie Difficulty Rating

difficulty 2 out of 4


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