Delish Chocolate Chip Butter Swim Biscuits
If you’re here for delicate, dainty cookies that whisper “I care about my carb intake,” this isn’t that meeting. These are Delish Chocolate Chip Butter Swim Biscuits — unapologetically buttery, slightly melty, and built to make kitchen countertops regret their life choices. They’re special because they’re the kind of cookie that can survive a toddler’s face plant and still taste like heaven, and because butter is literally the main character. Try them because they’ll fix whatever mood you’re in: celebratory, vindictive, or just “I burned dinner and now we’re having dessert for dinner.”
One time my husband decided to “help” by preheating the oven and then walking away to a very important fantasy football trade. He put the tray in upside down (yes, upside down), and I didn’t notice until the smoke alarm staged a one-man performance. The cookies looked like abstract art, the dog ate one, and my son announced proudly that it was “crispy pizza cookie.” We ate them anyway. Half because desperation, half because butter makes everything better. Also: no, I won’t wash fewer dishes — I just hide them in the oven until guests leave.
Why You’ll Love This Delish Chocolate Chip Butter Swim Biscuits
– Because butter is the plot twist your snack time needed.
– They’re forgiving — overbake slightly and they’re “crunchy”; underbake slightly and they’re “artisan goo.” Win-win.
– Kids will call it breakfast if you let them (I don’t judge, only condone).
– Makes your house smell like you know what you’re doing, even when you don’t.
– Perfect ratio of nostalgia to modern laziness: familiar, comforting, and zero ceremony.
Time-Saving Hacks
– Use room-temp butter? Nah. Zap cold butter for 6–8 seconds instead of fidgeting for 2 hours. Slightly risky, entirely efficient.
– Buy pre-chopped chocolate chips. Your wrist will thank you.
– Line one tray, bake two batches back-to-back — the oven’s hot, it wants purpose.
– To avoid dishes: mix in a large bowl and scrape with the spatula like you mean it; use the measuring cup for scoops, then lick it. Results may vary.
– Sneaky trick when rushing: toss the dough in the freezer for 10 minutes to firm up — less spread, more control, fewer ruined cookie experiments.
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Serving Ideas
– Serve warm with a big scoop of vanilla ice cream. Dramatic melting action is optional but encouraged.
– Coffee for morning crimes, milk for nostalgic soothing, wine if the kids drove you nuts. No judgment.
– Stack on a plate and leave by the sink as a passive-aggressive bribe to whoever does the dishes.
– Keep it simple: a cookie, a nap, a phone call to tell your friend you finally made something that didn’t burn.
What to Serve It With
– Cold milk: classic and will make you feel like a wise adult.
– Hot espresso or a latte: balances the butter-sugar circus.
– Sparkling water for the person who accidentally ordered water instead of wine and now regrets their life choices.
– A bowl of tiny marshmallows if you’re trying to impress someone who likes chaos.
Tips & Mistakes
– Mixing: Don’t overmix once you add flour. Unless you enjoy dense biscuits that double as hockey pucks.
– Butter temp: Too warm = flat cookies. Too cold = sad lumps. Aim for slightly soft, like a good mood on a Tuesday.
– Spacing: Give them room to swim — these biscuits like personal space.
– If your first batch looks tragic, that’s fine. Eat the rest and call the first batch “rustic.”
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: store in an airtight container for 2 days if you’re eating like a responsible adult.
– Fridge: keeps up to a week, though I’ve never had them last that long.
– Freeze: flash-freeze on a tray then transfer to a bag for up to 3 months. Reheat at 300°F for a few minutes or moralize about patience while eating frozen dough.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Nuts: toasted pecans or walnuts for crunch.
– Salt: flaky sea salt on top makes them mouth-party-ready.
– Chocolate: dark, milk, or that weird baking chocolate you forgot you had — all acceptable.
– Add-ins: espresso powder, orange zest, or candied ginger if you’re feeling fancy or confused.
Frequently Asked Questions
Remember it later
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Delish Chocolate Chip Butter Swim Biscuits
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cups granulated sugar adjust according to taste
- 0.5 cups unsalted butter melted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips semi-sweet
- 1 cup milk preferably whole milk
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add melted butter and milk, mix until just combined.
- Fold in chocolate chips.
- Scoop the batter into a greased baking dish.
- Bake for 20 minutes or until golden brown.
Notes
Featured Comments
“New favorite here — so flavorful. quick bite was spot on.”
“New favorite here — family favorite. crunchy was spot on.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This quick bite recipe was so flavorful — the salty-sweet really stands out. Thanks!”
“This salty-sweet recipe was absolutely loved — the crunchy really stands out. Thanks!”
“New favorite here — family favorite. grab-and-go was spot on.”
“This quick bite recipe was absolutely loved — the grab-and-go really stands out. Thanks!”
“This grab-and-go recipe was family favorite — the quick bite really stands out. Thanks!”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
