Butterscotch + Chocolate Chip Cookies

Guys, something tragic happened the other day.

And when I say tragic I really mean that it’s not a big deal to anyone but me.

I found a hole in my last pair of decent shorts (read: I can actually leave the house in them). The hole is in a prime spot so it’s not like I can just cover it up with a shirt. I had a moment of sadness when I discovered the hole. It’s the same sadness I felt when my favorite pair of slippers broke.

I know, I know. I need to get over myself. This is just another first world problem.


At least these cookies came out pretty darn good.

Butterscotch + Chocolate Chip Cookies

Yield: 36-40 cookies


  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup butterscotch chips
  • 1 cup bittersweet chocolate chips
  • ¼ cup toffee bits (optional)


  1. In a medium bowl, add flour, baking soda, salt, cinnamon, and stir to combine. Set aside.
  2. In a large bowl, add butter and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
  4. Slowly add dry ingredients to wet ingredients and mix to combine.
  5. Fold in butterscotch, chocolate chips, and toffee bits.
  6. Refrigerate dough for 1-2 hours.
  7. Preheat oven to 350 degrees F.
  8. Using a one-inch ice cream scoop, scoop dough on to parchment lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a minute. Remove cookies from the pan and cool completely on wire rack.


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