Butterscotch Toffee Cookies are the ultimate chewy cookie! Made with real toffee bits and butterscotch, these giant cookies are irresistible, especially paired with a glass of milk.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Cookies
Cuisine: American
Keyword: butterscotch cookies, cookies with toffee bits
In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
Refrigerate for at least one hour.
Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.
Refrigerate the dough! This is a must. If you don't, the cookies will become flat as the butter and brown sugar caramelize. Chilling allows them to spread just enough.
Space cookies 3 inches apart. I used my 2 Tablespoon scoop and even so, these cookies are BIG! Give them enough space so they don't spread into each other.
Do not over cook. They'll still look slightly soft when they come out. They continue to set up as they cool.
Use parchment paper. All the brown sugar and toffee makes this cookie dough rather sticky, so remember to line your cookie sheet.