Sometimes a great recipe idea comes to you just by using the ingredients leftover in your pantry.
My Butterscotch Toffee Chocolate Chip Cookies recipe was created just this way.
Last week, I was straightening up my pantry and I saw that I had a variety of baking chips leftover from other baking days. There was just a small amount of each. When this happens, I set them all out on the counter and start moving them around to see what would taste good together. Butterscotch Toffee Chocolate Chip Cookies was the result for this day.
I have also created a variety of ways to finish the cookies off.
HOW TO MAKE BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIES:
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
- all purpose flour
- baking soda
- kosher salt
- butter, softened
- granulated sugar
- brown sugar
- vanilla extract
- 2 large eggs
- milk chocolate chips
- butterscotch chips
- white chocolate chips
- milk chocolate toffee bits
- Optional Glaze:
- white chocolate melting discs
- milk chocolate toffee bits
- OR
- milk chocolate chips
- milk chocolate toffee bits
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium size mixing bowl, combine the flour, baking soda, salt; set aside.
In a large mixing bowl, using an electric mixer, beat the butter until smooth. Add the sugar, brown sugar and combine. Add the vanilla and eggs, one at a time. Beat on medium speed to combine ingredients well.
Gradually add the flour mixture, in three parts, beating just enough to combine.
Stir in the butterscotch chips, milk chocolate chips, white chocolate chips, and chocolate toffee bits.
Drop dough by using a small scoop or rounded tablespoon onto parchment paper.
Bake 9-11 minutes. I like to remove them from the oven a little early and allow to continue baking on sheet.
Transfer to a cooling rack when they are set. (about 3-5 minutes). These were so good warm. They have just a mild taste of the butterscotch.
They are perfect at this stage, but I had a cup of white melting chocolate leftover, so I thought I could use it.
If making one of the glazes, melt the chips over a double broiler, or in the microwave at 15 second intervals until they are melted, stirring after each. Drizzle or dip the cookies in melted chocolate and sprinkle small amount of toffee bits on top while hot. Allow chocolate to cool and set back up before packing away.
I melted the discs, drizzled over a few of the cookies, and sprinkled some more toffee bits on them.
My handsome grandson, Bobby, tried one and said it was very good.
Then I melted a few milk chocolate chips, dipped part of the cookie in it, and sprinkled some toffee bits. I liked them this way.
They go great with a glass of cold milk.
I took these cookie variations to my neighbors for a taste test, and their favorite way was with the melted chocolate.
Another delicious variation to a chocolate chip cookie is the
Caramel Pecan Choc Chip cookies. Try these fall cookies also.
Butterscotch Pumpkin Spice Cookies,
Caramel Apple Snickerdoodles
Cranberry Orange Pecan Snickerdoodles.
Why Everyone Loved These Butterscotch Toffee Chocolate Chip Cookies
- They are so easy to make and there is a variety of ways to top them off.
- The flavor combination of butterscotch and toffee is so unique. Delicious!
- This recipe makes a large number of cookies, so they are great to serve a crowd.
- They are perfect for fall and smell so good baking.
Frequently Asked Questions
How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack
How do I store the cookies?
After they have cooled, place in airtight containers and keep for 3-4 days. They also freeze well by placing them in Ziploc bags or airtight containers. Freeze up to 2 months.
This post was shared on Weekend Potluck @ Sweet Little Bluebird
BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIES
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup milk chocolate toffee bits
- Optional Glaze:
- 1 cup white chocolate melting discs
- 1/2 cup milk chocolate toffee bits
- OR
- 1 cup milk chocolate chips
- 1/2 cup milk chocolate toffee bits
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium size mixing bowl, combine the flour, baking soda, salt; set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Add the sugar, brown sugar and combine. Add the vanilla and eggs, one at a time. Beat on medium speed to combine ingredients well.
- Gradually add the flour mixture, in three parts, beating just enough to combine.
- Stir in the milk chocolate, butterscotch, white chocolate chips, and toffee bits. Combine ingredients well.
- Drop dough by using a small scoop or rounded tablespoon onto parchment paper.
- Bake 9-11 minutes. I like to remove them from the oven a little early and allow to continue baking on sheet.
- Transfer cookies to a wire cooling rack when they are set. (about 3-5 minutes)
- If making one of the glazes, melt the chips over a double broiler, or in the microwave at 15 second intervals until they are melted, stirring after each. Drizzle or dip the cookies in melted chocolate and sprinkle small amount of toffee bits on top while hot. Allow chocolate to cool and set back up before packing away.
- Makes about 5 dozen cookies.
Notes
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
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