Butterscotch Toffee Cookies Recipes

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BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen.

Number Of Ingredients 5

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

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

Provided by Jen Sobjack

Categories     Cookies

Time 2h27m

Number Of Ingredients 12

2 cups (260 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter, melted
1/2 cup (100 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups (146 g) chocolate toffee pieces
1 cup (170 g) butterscotch chips

Steps:

  • Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
  • 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.
  • Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
  • Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
  • 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.

Nutrition Facts : Calories 114 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 102 milligrams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.

Provided by Six Sisters Stuff

Yield 36

Number Of Ingredients 5

2 large eggs
1/2 cup canola oil
1 (15.25 ounce) package butter pecan cake mix (I used Betty Crocker)
1 (11.5 ounce) package butterscotch chips
8 ounces Heath Chocolate Covered Toffee Bits

Steps:

  • Heat oven to 350 degrees F.
  • In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
  • Fold in butterscotch chips and toffee bits until well blended.
  • Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
  • Bake 10-12 minutes or until golden brown.
  • Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

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.

Provided by Aimee

Categories     Cookies

Time 22m

Number Of Ingredients 10

1 1/2 cup unsalted butter, softened
2 1/2 cup light brown sugar, packed
2 large eggs
1 Tablespoon vanilla extract
1/4 cup milk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 package (12 ounce) butterscotch morsels
1 package (8 ounce) Heath toffee bits

Steps:

  • 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.

Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 54 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BUTTERSCOTCH TOFFEE COOKIES



Butterscotch Toffee Cookies image

These butterscotch toffee cookies are deliciously chewy and packed with butterscotch and toffee bursts.

Provided by Stephanie Keeping

Categories     Dessert

Time 24m

Number Of Ingredients 11

1 cup unsalted butter (softened)
1 cup granulated sugar
½ cup light brown sugar
2 large eggs (room temperature)
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon kosher salt
1½ cups butterscotch chips
8 ounces English toffee bits

Steps:

  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
  • Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
  • Beat in the butterscotch chips and the toffee pieces, just until combined
  • Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
  • Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.
  • Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
  • Transfer cookies to a cooling rack and let them cool.

Nutrition Facts : Calories 218 kcal, Carbohydrate 32 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 164 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g, ServingSize 1 serving

SALTY BUTTERSCOTCH-TOFFEE COOKIES



Salty Butterscotch-Toffee Cookies image

A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 1/2 dozen

Number Of Ingredients 12

4 cups all-purpose flour
2 teaspoons coarse salt
2 teaspoons baking soda
3 1/2 sticks unsalted butter, room temperature
2 1/2 cups packed dark-brown sugar
3/4 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3/4 cup butterscotch chips
2 cups toffee bits
1 1/2 cups coarsely chopped toasted pecans
Maldon sea salt, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  • In a medium bowl, whisk together flour, salt, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
  • Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

BUTTERSCOTCH-TOFFEE PUDDING COOKIES



Butterscotch-Toffee Pudding Cookies image

Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so-with chopped white chocolate and toffee bits!

Provided by My Food and Family

Categories     Dairy

Time 27m

Yield 42 servings, 1 cookie each

Number Of Ingredients 10

2-1/4 cups flour
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 tsp. baking soda
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp. vanilla
2 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped
1/2 cup toffee bits

Steps:

  • Heat oven to 375°F.
  • Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
  • Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

BUTTERSCOTCH SHORTBREAD



Butterscotch Shortbread image

After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. -Sandra McKenzie, Braham, MN

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips, finely chopped
1/2 cup milk chocolate English toffee bits

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL BUTTERSCOTCH COOKIES



Oatmeal Butterscotch Cookies image

Great cookies!

Provided by Jolene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 ⅔ cups butterscotch chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
  • Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g

BUTTERSCOTCH NO-BAKE COOKIES



Butterscotch No-Bake Cookies image

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

2 cups sugar
3/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant butterscotch pudding mix
3-1/2 cups old-fashioned oats
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES



Oatmeal Butterscotch Toffee-Crisp Cookies image

These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.

Provided by Mrs Goodall

Categories     Drop Cookies

Time 30m

Yield 50-60 cookies

Number Of Ingredients 14

1 cup unsalted butter, room temperature
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon nutmeg, fresh grated
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats, uncooked
2/3 cup chocolate-covered english toffee bar, crushed into small pieces (3 Skor Bars)
1 1/2 cups butterscotch chips
1 1/2 cups crisp rice cereal (Rice Krispies)

Steps:

  • Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
  • In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
  • Stir in oats.
  • Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
  • Mix in butterscotch chips. The batter will be very thick at this point.
  • Gently but thouroughly mix in rice cereal.
  • Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
  • Bake at 350° for 12 minutes.
  • Gently slide the cookies off of the parchment paper onto wire racks to cool.

Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4

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BUTTERSCOTCH TOFFEE COOKIES RECIPE
2017-03-10 Butterscotch toffee cookies recipe. Learn how to cook great Butterscotch toffee cookies . Crecipe.com deliver fine selection of quality Butterscotch toffee cookies recipes equipped with ratings, reviews and mixing tips. Get one of our Butterscotch toffee cookies recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% …
From crecipe.com


BUTTERSCOTCH COOKIES RECIPE SOFT : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SOFT BUTTERSCOTCH TOFFEE PUDDING COOKIES - COOKING WITH CARLEE
2021-04-13 Instructions. Preheat your oven to 350°F and line cookie sheets with silicone baking mats or parchment paper. Cream together butter, sugar, brown sugar and pudding mix. Add the eggs, one at a time and mix until combined. Combine flour and baking powder and then mix that into the butter mixture.
From cookingwithcarlee.com


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