There are plenty of sugar cookie recipes out there—but we love this one because it produces a great-tasting, perfectly-chewy cookie every time. And it’s a great starting cookie for adding other ingredients like our favorite mix-in, butterscotch and semi-sweet chocolate chips!
With the chips added, you get different tastes in each bite. Some have more chocolate. Some have more butterscotch. Others have both!
These cookies stay soft for several days, too, which means you can make a batch and enjoy the leftovers, as long as you seal them in an air-tight container.
Here’s what you need and how you make them our favorite way with the two kinds of sweet chips.
Sugar Cookies (with Butterscotch and Chocolate Chips)
What You Need:
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
1 cup butterscotch chips (optional)
1 cup semi-sweet chocolate chips (optional)
What You Do:
1. Preheat oven to 375 degrees.
2. In a bowl, mix flour, baking soda and baking powder, then sit that aside.
3. In your electric stand mixer bowl, or in a large mixing bowl, cream together butter and sugar.
4. Beat in the egg and vanilla.
5. Slowly blend the flour mixture into your wet mixture.
6. Mix all sweet chips into the dough until all ingredients are blended evenly.
7. Use a cookie scoop or roll rounded teaspoonfuls of dough into balls and place 12 on an ungreased cookie sheet.
8. Bake for 8 ½ minutes for chewier consistency or 10 minutes for a more crisp cookie.
Cool before serving. Enjoy!