Oh my goodness! If you love toffee or butterscotch do we have a new cookie recipe for you to try. I am a huge fan of both toffee (I love a good piece of chocolate covered toffee) and butterscotch (pie, pudding, cookies, etc.)…I love them all. To combine these two into one cookie was pure genesis. I would like to take credit for this brilliant idea, but the inspiration for these toffee butterscotch cookies came from Shugary Sweets.
This cookie is full of Heath Toffee Bits and butterscotch morsels. The toffee bits add a tiny bit of crunch to the creaminess of the butterscotch morsels. The perfect blend!
The Baking Aisle
You can find the Heath Toffee Bits in the baking aisle of your grocery. They come in a small bag just like all the baking morsels and chips. Once you know where to look they are very easy to find. 🙂
Why Kosher Salt?
This recipe calls for Kosher salt. The reason many bakers use Kosher salt is because it helps with leavening and other texture issues. Some people are concerned because Kosher salt is courser than table and fine sea salt and are afraid the baked goods will taste saltier. You actually get less “salt” per teaspoon because Kosher salt won’t pack as densely in the measuring spoon.
These toffee butterscotch cookies will seem doughy in the middle of the cookies when you bake them for the 11-13 minutes. They will finish baking as they set up. If you wait until they seem done in the middle you will end up with a very crunchy cookie instead of a soft and chewy one.
One thing that is really nice about this recipe is that everything is mixed in one large bowl. You won’t have the clean up of several bowls with this one. Less clean up is always a good thing!
Give yourself a little extra down time with these cookies. The butter needs to be room temperature and the dough has to be refrigerated for at least one hour. While the dough is chilling you can always run an errand, exercise (so you can eat a couple extra cookies), take a shower or even sneak in a little nap.
Toffee Butterscotch Cookies
- 2 1/2 cups light brown sugar
- 1 1/2 cups salted butter room temperature
- 1/4 cup whole milk
- 2 extra large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 8 ounces Heath Toffee Bits
- 11 ounces butterscotch morsels
- Beat the brown sugar and butter in a large bowl until well combined.
- Beat in milk, eggs and vanilla extract.
- Next, add the flour, kosher salt and baking powder. Beat until completely mixed.
- Finally, add in the toffee bits and butterscotch morsels.
- Now comes the part where you chill the dough in the fridge for at least one hour.
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- Drop balls of dough (about 2 tablespoons each) on the parchment lined baking sheet. Bake for 11-13 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire cooling rack.
For me a cup of coffee goes perfectly with these cookies. The toffee and butterscotch just seem to go so beautifully with a good, hot cup of coffee. A hot cup of tea or a glass of cold milk would also go very nicely if they are your preferred choice.
Have a great day and if you give this recipe a try, please let us know what you think of these delicious Toffee Butterscotch Cookies.