Butterscotch Toffee Cookies


These mouth watering cookies are the bomb dot com. They are more on the sweet side, so for all you people who have a sweet tooth, this cookie here is the one for you. They are crunchy on the outside, but soft, and chewy on the inside. I honestly make these cookies for every occasion. They are also the only cookies I ever make, that’s because they are so good its hard keep them from getting into my hands. I put hard work and love into these cookies. This reminds me of how my English class is reading the book Sophocles and how Oedipus’ daughter, Antigone, was loving and devoted to taking care of her father after he stabbed his eyes out and was exiled. These cookies usually take me about 30 minutes or less, because I mix everything by hand. If you do have the electric mixers then of course it will take less time.


  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 stick (1/2 cup) Unsalted Butter
  • 1 Egg
  • 1tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1 1/2 cup Flour
  • 1/2 cup Heath English Toffee Bits
  • 1/4 cup Butterscotch chips (blended)

Makes about 40 cookies.


Step 1: Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.

Step 2: In a bowl add granulated sugar, brown sugar, butter, an egg, and the vanilla extract together.

Step 3: In a medium bowl add baking soda, salt and flour together. Mix, being careful not to spill any.

Step 4: Take that mixture and add a little at a time into the bowl in Step 2.

Step 5: Take the butterscotch chips into a magic bullet or something that can chop it up until its almost dust.

Step 6: Add butterscotch and toffee into the batter and mix until evenly distributed.

Step 7: Roll one inch balls and place onto parchment paper. Keep them about an inch and a half apart. Go back and pat the tops of the cookie domes flat. Place into the oven and bake for 5 minutes. Rotate and bake for another 5 minutes. Transfer cookies to a wire rake to cool.


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