Butterscotch Toffee Cookies
These Butterscotch Toffee Cookies are a delightful treat! Melt-in-your-mouth goodness with a crunchy toffee twist.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1 cup butterscotch chips
- 8 ounces English toffee bits
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Beat together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes).
- Step 3: Add eggs and vanilla extract, and beat until well combined.
- Step 4: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and kosher salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 6: Fold in butterscotch chips and English toffee bits until evenly distributed.
- Step 7: Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, until the edges are lightly golden.
- Step 9: Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups
- Spatula
- Baking Sheets
- Parchment Paper
- Cooling rack
Notes
- Store in an airtight container at room temperature for up to one week.
- Freeze cookie dough for longer storage; bake straight from the freezer.
- For nutty cookies, add chopped pecans or walnuts.
- Try dark brown sugar for a deeper flavor.
- Add a sprinkle of sea salt for a sweet and salty twist.