Butterscotch Toffee Cookies

Cookies are one of my favorite go to treats! They are simple, make a lot and loved by everyone.

This easy Butterscotch Toffee Cookies recipe may be the best flavor of cookies you’ve ever tasted. They are simple enough to whip up anytime you’re in the mood for a wonderful treat.

This resulted in the chewiest butterscotch toffee cookie. It’s pure cookie satisfaction!!

It is always best to slightly underbake cookies. The edges should be set while the centers will still be soft. As the cookies cool, they will continue to set resulting in a fabulously chewy center. The cookies will stay soft for several days.

Butterscotch Toffee Cookies Recipe
This easy Butterscotch Toffee Cookies recipe may be the best cookies you’ve ever tasted. They are simple enough to whip up anytime.



Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1 and 1/2 cups chocolate toffee pieces
• 1 cup butterscotch chips

Instructions

1. Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
2. Combine melted butter and sugars in a large mixing bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla. 
3. Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
4. Cover and refrigerate dough for 2 hours or overnight.
5. Preheat the oven to 350ºF degrees. Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. 
6. Bake cookies for 12 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Make ahead tip

• The cookies will keep for up to one week stored at room temperature in an airtight container.
• The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 3, skipping the instruction to refrigerate for 2 hours.
• Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
• Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed

Recipe Adapted : Butterscotch Toffee Cookies @ bakedbyanintrovert