Gluten-free butterscotch cookies stuffed with a Ghirardelli chocolate square are so delicious. The butterscotch and chocolate flavors pop and bring out the buttery cookie flavor and chewy texture.
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These chewy gluten-free butterscotch cookies are a fabulous treat to bring to any party or serve as a dessert after dinner. They will be your new family favorite! They are uber chewy and UBER gooey! The chocolate is sandwiched between two layers of cookie dough to make the best cookie. This recipe makes almost a dozen cookies (only 10) because they're so giant!
If you're looking for cookies like my gluten-free butterscotch cookies, check out my gluten-free peanut butter cookies with chocolate and my fudgy gluten-free brownie cookies.
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Reasons to Make These Cookies
- Butterscotch flavor - these cookies are so chewy, gooey, and delicious and have an amazing butterscotch flavor.
- Allergy-friendly - they are totally gluten-free. Just make sure to read my ingredient notes to make sure you're using the correct ingredients.
- Giant - if you like giant cookies, you'll love these cookies made with gluten-free butterscotch chips.
Ingredient Notes
- Gluten-Free Flour: I prefer using King Arthur's Measure-for-Measure gluten-free flour in this recipe.
- Butterscotch Chips: Make sure to use gluten-free butterscotch chips. I use this brand. Many brands of butterscotch chips contain gluten.
- Ghirardelli Chocolate Squares: I use Ghirardelli Intense 60% Dark Cacao chocolate squares because they are confirmed gluten-free. Find them HERE.
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees and line two large baking sheets with parchment paper.
In a medium bowl, combine cornstarch, gluten-free flour, salt, and baking soda. Set the dry ingredients aside.
Cream the cold cubed butter in a large bowl using an electric mixer with a paddle attachment. Add in granulated sugar and brown sugar and cream for 3 minutes. Add vanilla extract.
Add the eggs one at a time, creaming on medium speed.
Once the eggs are combined and the mixture is creamy, add the dry mixture ½ cup at a time while beating slowly. Keep beating slowly until a cookie dough forms.
Fold in the butterscotch chips using a spatula.
Use a medium cookie scoop to scoop the cookie dough into large balls of dough.
Flatten the ball and top it with a Ghirardelli chocolate square. Cover with another medium scoop of cookie dough. Use your hands to seal the chocolate in cookie dough completely.
Line the cookie dough balls on two large baking sheets leaving ample room between each dough ball.
Chill in the refrigerator for 10 minutes.
Bake in the oven for 10-12 minutes until they are slightly golden brown. Let the cookies rest on the cookie sheet for 10 minutes before lining them on a wire rack. This will allow the cookies to finish cooking.
Hint: Make sure to seal the chocolate square inside the cookie by covering it completely with cookie dough. This way no chocolate will escape.
A Note on Gluten-Free Flour
I prefer using King Arthur's Measure-for-Measure gluten-free flour blend for this recipe. However, Cup4Cup does work in this recipe. I don't recommend using Bob's Red Mill gluten-free flour for this cookie recipe. The cookies spread too much when I use that gluten-free flour blend.
Substitutions
- Butterscotch chips - instead of butterscotch chips, you can use peanut butter chips or chocolate chips. Try using dark chocolate chips or white chocolate chips instead.
Variations
- Oats - add ½ cup gluten-free rolled oats to the dough for butterscotch oatmeal cookies with chocolate. Make sure to use gluten-free oats.
- Brown butter - brown the butter in a saucepan for 8-10 minutes before mixing it into the cookie dough.
See these gluten-free oatmeal cranberry cookies with cinnamon on my website.
Equipment
Storage
Store these gluten-free butterscotch cookies at room temperature in an airtight container. You can freeze the cookies in a freezer-safe bag for up to six months.
To defrost, bring the cookies to room temperature overnight.
Top tip
Don't skip the chill time on these cookies. It prevents the cookies from spreading too much.
FAQ
In this recipe, the gluten-free flour blend already contains xanthan gum. See my notes on this in the ingredient notes section.
Some butterscotch chips are not gluten-free because they're made with barley. There are some brands that are gluten-free. Check my ingredient notes for more information.
Gluten-Free Butterscotch Cookies with Chocolate
Ingredients
- 1 cup unsalted butter cubed
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs + 1 egg yolk
- 2 ½ cups gluten-free flour
- ⅔ teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- 1 cup butterscotch chips
- 10 Ghirardelli chocolate squares
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees and line two large baking sheets with parchment paper.
- In a medium bowl, combine cornstarch, gluten-free flour, salt, and baking soda. Set the dry ingredients aside.
- Cream the cold cubed butter in a large bowl using an electric mixer with a paddle attachment. Add in granulated sugar and brown sugar and cream for 3 minutes. Add vanilla extract.
- Add the eggs one at a time, creaming on medium speed.
- Once the eggs are combined and the mixture is creamy, add the dry mixture ½ cup at a time while beating slowly. Keep beating slowly until a cookie dough forms.
- Fold in the butterscotch chips using a spatula.
- Use a medium cookie scoop to scoop the cookie dough into large balls of dough. Flatten the ball and top it with a Ghirardelli chocolate square. Cover with another medium scoop of cookie dough. Use your hands to seal the chocolate in cookie dough completely.
- Line the cookie dough balls on two large baking sheets leaving ample room between each dough ball.
- Chill in the refrigerator for 10 minutes.
- Bake in the oven for 10-12 minutes until they are slightly golden brown. Let the cookies rest on the cookie sheet for 10 minutes before lining them on a wire rack. This will allow the cookies to finish cooking.
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