Pastry Chef Hannah's (aka Muffin Goddess)
Butterscotch White Chocolate Cookie Dough Recipe
1/2 cup of butter
1/4 cup of sugar
1/2 cup of brown sugar
2 tablespoons of milk
1/2 teaspoon of vanilla
1 1/4 cup of flour
1/2 teaspoon of salt
1/4 cup of butterscotch chips
1/4 cup of white chocolate chips
1/2 cup of melted chocolate coins
Soften the butter and add the sugar, and brown sugar into a small mixer.
Let mix until fluffy and well incorporated. Add the vanilla and milk at
once and mix until incorporated. Add the flour and salt at once and mix
well. Add the Butterscotch and white chocolate chips, mix well.
Roll the cookie dough into quarter sized balls and freeze for two hours.
Melt the chocolate coins over a double boiler, remove from heat when it is
smooth. Remove the cookie dough from the freezer and stick a toothpick 1/4
of the way through the ball. Dip the cookie dough in the melted chocolate
and place on parchment paper. Once the chocolate is set twist and pull the
tooth pick out. I garnished mine with malt chocolate balls. Place in the
fridge to let set all the way, about an hour and then enjoy!