Scroggins Biscuits Cookies
Indulge in the perfect fusion of buttery biscuits and sweet cookies with these irresistible Scroggins Biscuit Cookies! Featuring a tender, crumbly texture reminiscent of classic biscuits, these treats are elevated with bursts of semi-sweet chocolate chips and a hint of nutty crunch from optional pecans or walnuts. The unique method of cutting cold butter into the flour ensures a melt-in-your-mouth consistency, while a quick chill before baking preserves their delightful shape. With a simple preparation time of just 20 minutes and a bake time of 12 minutes, this quick and easy recipe yields a dozen decadent cookies that are perfect for sharing—or savoring yourself. Ideal as a cozy snack or a crowd-pleasing dessert, these biscuit cookies combine the best of both worlds for a treat that's truly unforgettable.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Semi-sweet chocolate chips
- 0.25 cups Chopped pecans or walnuts (optional)
- 2 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a pastry cutter or your fingertips to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the granulated sugar and brown sugar until evenly distributed.
Add the egg, vanilla extract, and milk to the mixture. Gently mix until a soft dough forms. Be careful not to overwork the dough to ensure the cookies stay tender.
Fold in the chocolate chips and chopped pecans or walnuts (if using).
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Place the baking sheets in the refrigerator for 10 minutes to chill the dough before baking. This helps the cookies keep their shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Scroggins Biscuit Cookies!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 206.4 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 165 mg | 13% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
