Butterscotch Cookies

In a time when there is so much uncertainty I’m focusing on the things I can control and what gives me joy… baking to the rescue! I know a lot of you have been keeping busy by taking on little baking projects and challenging yourself to perfect those recipes. And it makes me so happy that I can help with those projects.

For those of you who follow on Instagram… I see you, and I hear you! It gives me great joy to have this little community; to hear your feedback, suggestions, and see you tagging me on your baking. This helps me too, it gives me motivation to keep creating  and keeps me smiling, so thank you. I’m grateful to all of you!

The last few posts on Instagram we talked about baking recipes with ingredients that you have around the house. Cookies are a simple and easy recipe to create with whatever you can find laying around the pantry or freezer. A while back I created a cookie dough that I called The Everything Cookie Dough   which is the perfect dough to add  your favourite add-ons and the recipe makes a lot. I mean a lot, about 48 cookies in total (although they didn’t last long around my house).  You can divide the dough in half and freeze the rest of the dough to bake another day or you can always freeze baked cookies as well. Sharing is always nice, especially at a time like this.

So in my freezer I found butterscotch chips, coconut, and marshmallows.  The butterscotch cookies were created! The marshmallows and coconut give the cookies their chewiness, and the rich butterscotch is a perfect change to the original chocolate chip (that I normally do).  I’m a big fan of how these turned out!

If you’re not sure what is a good combination with what you have, write me in the comments and I’ll be happy to help. Or just tell me what you came up with and how they tasted! I love hearing from all of you!

Happy Baking & Be Safe!

Butterscotch Cookies

Print Recipe

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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.

• Author: Alie Romano
• Prep Time: 8 mins
• Cook Time: 8 mins
• Total Time: 16 mins
• Yield: 48 1x
• Category: Dessert
• Cuisine: Canadian

Ingredients

Units USM Scale 1x2x3x

• 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
• 2–1/2 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

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Instructions

1. Preheat oven to 350˚F. 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

• Serving Size: 1
• Calories: 104
• Sugar: 6.9g
• Sodium: 107mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 11.4g
• Fiber: 0.3g
• Protein: 1.2g
• Cholesterol: 17mg

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