Mar 20

Mar 20 Salted Butterscotch Toffee Cookies

This is one of my most requested cookie recipes. Warm sweetness from the butterscotch, a slight crunch from the toffee bits and then those few small salt flakes that burst on your tongue… incredible! It’s such a great balance flavors and textures. This is really just my sea salted chocolate chunk cookie recipe, slightly modified, but I thought it was special enough to earn its own post. Plus, a friend told me recently she had made them, based on one of my Instagram posts a few months back. I didn’t want her to try and piecemeal recipes together, so really, this is for her!

This cookie dough is delicious in its own right! But try to restrain yourself… the reward is worth the sacrifice.

Ingredients:

3 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1 1/2 cup dark brown sugar
1 bag butterscotch morsels
1/2 bag English toffee bits (such as Heath brand )
sea salt flakes (such as Maldon)

Using a scoop ensures each cookie is equally proportioned and will therefore bake evenly.

Flattening the domes slightly will help the cookies bake through evenly.

Directions:

Preheat oven to 350°.

Line 2 to 3 cookie sheets with silicone baking mats or parchment paper, set aside.

In the bowl of a stand mixer, cream together the butter and coconut oil for about one minute. Meanwhile, in another bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

To the stand mixer, gradually add the brown sugar and granulated sugar, mix on medium-low speed. Next add the eggs, one at a time, then the vanilla.

At low-speed, slowly incorporate the dry mixture. Just before all the powder has been mixed in, add the butterscotch chips and toffee bits. Let the stand mixer run on low for five more seconds. Using a scoop, place 12 dough mounds on each cookie sheet. Flatten slightly with the bottom of a glass. Sprinkle just a bit of the sea salt flakes on the top of each. I like to bake each batch just one sheet at a time to ensure proper heat circulation. Bake for 11 to 13 minutes then remove from the oven. Let the cookies rest on the cookie sheet for 5 minutes before transferring to a cooling grid. This helps to the cookies to settle, deflate a little bit. Otherwise they would fall through the cooling rack. Enjoy!

Yield: about 3 dozen cookies.