Butterscotch Toffee Cookies
Butterscotch morsels and toffee bits make these cookies sweet and crunchy. We like to put two Butterscotch Toffee Cookies together with a big scoop of vanilla ice cream in between to make ice cream sandwiches. However you like them best, your family will thank you for making them.
A large, crunchy cookie with a soft, chewy center–these cookies bake up nicely and make a great addition to anyone’s cookie jar. Whether you reach in the jar for one or two cookies, you’ll always go back for just one more.
And they are the perfect cookie to use to make ice cream sandwiches once they are cool. Just add a big scoop of vanilla ice cream between two cookies and press together. You can even add some mini-chocolate chips or some chewy toffee bits to the edges of the ice cream if you really want to push it over the top.
Assemble 3 or 4 ice cream sandwiches and wrap them tightly with plastic wrap. Put them in the freezer for a quick grab-and-go treat or cold after school snack. Allow them to thaw for just a few minutes before taking a bite. So yummy!
How do you make Butterscotch Toffee Cookies?
You begin by mixing your wet ingredients in a large bowl. Combine the dry ingredients and add to the butter mixture. Fold in the butterscotch chips and toffee bits just until combined.
Then scoop rounded tablespoonfuls onto a cookie sheet. Make an indentation in the top of each cookie with your thumb and add more toffee bits to the center of each cookie.
Bake them at 350 for 12-14 minutes. Cool cookies slightly before removing to a wire rack. Store them in an airtight container. This recipe makes two dozen cookies.
Butterscotch Toffee Cookies
Ingredients
- 3/4 cup unsalted butter, 1 1/2 sticks
- 1 cup sugar
- 2/3 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups butterscotch chips
- 1 cup toffee bits, plus extra for top of cookies
Instructions
- Mix first 5 ingredients until creamy in a large bowl.
- Combine flour, baking soda and salt in a separate bowl. Slowly add dry ingredients to wet. Mix until combined.
- Fold in 2 cups of butterscotch chips and 1 cup of toffee bits. Using a scoop, put tablespoon-size scoops of dough on a cookie sheet at least 3 inches apart. Press down on each cookie to form an indentation. Add a pinch of toffee bits to the top of each cookie.
- Bake at 350 degrees for 12 to 14 minutes, until cookies are golden brown and set. remove cookie sheet from the oven and allow to cool slightly before removing to a wire rack to cool completely.
- This recipe makes 24-26 cookies depending on how large you make them.
Notes