Posts Tagged ‘Toffee’

Double Butterscotch Cookies

Long before the whole dulce de leche craze swept the country, I was a big fan of caramel and butterscotch.  I swoon for homemade toffee. Now, I love chocolate as much as the next girl, or maybe a little bit more. But I adore when sugar and butter come together and create such sublime magic.

So, imagine my delight when I ran across this recipe at Cookie Madness, a prolific baking blog.  She rated these very highly, so I dutifully filed them away, thinking I should give them a try.  A recent kids’ party gave me the excuse  I needed, and let me tell you, these are the real deal!  A welcome break from your traditional chocolate chip, oatmeal, or peanut butter, these are chewy and buttery and nutty — just like you’d imagine a marriage of toffee and cookies should be.  I particularly love how the flavor develops when the dough is left to rest in the refrigerator for a day or two before slicing and baking.  This is a serious yum…

Double Butterscotch Cookies

Adapted from the Taste of Home Cookbook

makes approximately 4 dozen cookies


1/4 cup butter, softened

1/4 cup shortening or margarine

2 cups dark brown sugar, packed

2 eggs

1/2 Tablespoon vanilla

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1/2 cup English Toffee bits (like Heath bar bits)

1/2 cup finely chopped toasted pecans


In a large bowl cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.

In a medium bowl combine the flour, baking soda, cream of tartar and salt. Stir to combine. Gradually add the flour mixture to the creamed mixture and mix until combined. Gently fold in the toffee bits and nuts.

Shape dough into 2 12 inch rolls. Wrap each in plastic wrap. Chill for 4 hours or until firm.

When ready to bake:

Preheat oven to 350 degrees F.  Unwrap and cut into 1/2 inch slices. Place 2 inches apart on parchment lined baking sheet. Bake for 8-10 minutes or until lighlty browned. Cool for 1-2 minutes on sheet before transferring to wire rack to cool completely.


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