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.
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.
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.
Top cookie dough ball with a Ghirardelli chocolate square. Cover with another medium scoop of cookie dough. Use your hands to seal the chocolate in cookie dough completely.