These cookies are the cookies of the summer. They are chocolate chips cookies made yummier by the salty taste of the Skor’s Chipits, then the added butterscotch drizzle balances it all again.

By the way, though the butterscotch drizzle is awesome, it could also be a chocolate drizzle, or no drizzle at all!

Chocolate Chip, Skor and Butterscotch Drizzle Cookies

INGREDIENTS:

1 c. butter, softened

1 c. dark brown sugar

½ c. refined sugar

2 large eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

½ tsp. salt

½ c. Skors candy

1 ½ c. chocolate chip cookies

Drizzle:              

½ c. butterscotch Chipits

1 tbsp. smooth peanut butter

INSTRUCTIONS:

Preheat oven to 375° F.

In your mixing bowl, mix the butter with the sugars and vanilla till light and airy. Add the eggs and mix on medium speed for 2 more minutes.

In a separate bowl, stir together the flour, baking soda and salt. Add to the butter mixture and mix on medium speed till homogeneous.

Add the chocolate chips and Skors Chipits and stir till just mixed.

Line the cookie sheets with parchment paper if you have it. If not, then don’t!

Place one tablespoon of dough every 2 inches, do not crowd.  

Bake for 10-12 minutes.

Once the cookies have cooled, using a double boiler or bain marie, melt the butterscotch Chipits with the peanut butter till just melted, using a spoon or fork, drizzle over the cooled cookies, wait for the drizzle to cool and harden before serving.