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Butterscotch Cookies

Butterscotch Cookies

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5 from 1 review

These butterscotch cookies are perfectly soft and chewy, thanks to the marshmallows and coconut. A great change to the original chocolate chip cookie.

Ingredients

Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 21/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt

Add Fillings

  • 1 cup unsweetened/sweetened coconut
  • 1 1/2 cups mini marshmallows
  • 1 1/2 cups butterscotch chips

Instructions

  1. Preheat oven to 350ËšF. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl of a stand mixer, cream butter and sugars together until light and fluffy. Add eggs, one at a time and mix until well incorporated. Add vanilla extract, mix to combine.
  3. In a medium bowl, whisk together flour, baking soda and salt.
  4. Add flour mixture slowly to the butter mixture until combined.
  5. Add desired ingredients – coconut, marshmallows, butterscotch chips and lightly mix or fold into batter.
  6. Spoon batter (approx. 1 tablespoon size) onto your prepared baking sheet 2 inches apart.
  7. Bake for 8-10 minutes. Don’t overbake, the marshmallows will harden once they cool.
  8. Remove to a cooling rack.
  9. Serve and enjoy.

Notes

Freeze cookie dough for later!!
Divide dough into 4 quarters (or half), roll into logs and wrap in wax paper. Place rolls into freezer bags and freeze until you’re ready to bake (will last 2 months in the freezer). When you’re ready to use the dough, let cookie dough come to room temperature, and bake as directed.
Store cookies in an airtight container for up to 4 days (if they last that long!).

Nutrition

2
0
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