Butterscotch Toffee Cookies
Makes: ~16 cookies
Bake: 10–12 minutes at 175°C / 350°F
Ingredients
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½ cup (113 g) unsalted butter, softened
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¾ cup brown sugar (light or dark)
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¼ cup white sugar
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1 large egg
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1 tsp vanilla extract
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1¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¾ cup butterscotch chips
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½ cup toffee bits (or chopped Heath bars)
Instructions
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Cream butter & sugars until light and fluffy.
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Mix in egg & vanilla until smooth.
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Whisk dry ingredients separately, then mix into wet just until combined.
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Fold in butterscotch chips & toffee bits.
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Chill dough 30 minutes (optional but worth it for thicker cookies).
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Scoop & bake on lined trays, spacing well.
Bake at 175°C / 350°F for 10–12 minutes until edges are golden and centers look slightly soft. -
Cool on the tray 5 minutes, then transfer to a rack.
Pro Tips
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Sprinkle a pinch of flaky sea salt on top before baking—game changer.
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For extra chew, slightly underbake and let them finish setting on the tray.
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Want thicker cookies? Chill longer or add 1–2 tbsp extra flour.
Fun Variations
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Chocolate lover: Add ½ cup dark or milk chocolate chips
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Nutty crunch: Add chopped pecans or walnuts
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Brown butter version: Brown the butter first for deep caramel vibes
Perfect with coffee, milk, or eaten straight from the cooling rack when no one’s watching 😄
Want these adapted for air fryer, eggless, or gluten-free?