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Salty Butterscotch-Toffee Cookies
Credit:
David M. Russell
Recipe Summary
Yield: Makes 2 1/2 dozen
Ingredients
Ingredient Checklist
4 cups all-purpose flour
2 teaspoons coarse salt
2 teaspoons baking soda
3 1/2 sticks unsalted butter, room temperature
2 1/2 cups packed dark-brown sugar
3/4 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3/4 cup butterscotch chips
2 cups toffee bits
1 1/2 cups coarsely chopped toasted pecans
Maldon sea salt, for sprinkling
Gallery
Salty Butterscotch-Toffee Cookies
Credit:
David M. Russell
Recipe Summary
Yield: Makes 2 1/2 dozen
Gallery
Salty Butterscotch-Toffee Cookies
Credit:
David M. Russell
Salty Butterscotch-Toffee Cookies
Credit:
David M. Russell
Salty Butterscotch-Toffee Cookies
Recipe Summary
Yield: Makes 2 1/2 dozen
Recipe Summary
Yield: Makes 2 1/2 dozen
Yield: Makes 2 1/2 dozen
Makes 2 1/2 dozen
Ingredients
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons coarse salt
- 2 teaspoons baking soda
- 3 1/2 sticks unsalted butter, room temperature
- 2 1/2 cups packed dark-brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3/4 cup butterscotch chips
- 2 cups toffee bits
- 1 1/2 cups coarsely chopped toasted pecans
- Maldon sea salt, for sprinkling
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, salt, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.
Reviews (7)
Add Rating & Review
77 Ratings
5 star values:
24
4 star values:
31
3 star values:
13
2 star values:
8
1 star values:
1
Reviews (7)
Add Rating & Review
77 Ratings
5 star values:
24
4 star values:
31
3 star values:
13
2 star values:
8
1 star values:
1
Add Rating & Review
77 Ratings
5 star values:
24
4 star values:
31
3 star values:
13
2 star values:
8
1 star values:
1
77 Ratings
5 star values:
24
4 star values:
31
3 star values:
13
2 star values:
8
1 star values:
1
77 Ratings
5 star values:
24
4 star values:
31
3 star values:
13
2 star values:
8
1 star values:
1
- 5 star values:
- 24
- 4 star values:
- 31
- 3 star values:
- 13
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
08/04/2019
I made it exactly as the recipe stated ....but baked one tray at a time ...they were fabulous ..not greasy at all ...and LOVED by everyone I shared them with
Martha Stewart Member
Rating: 4 stars
08/05/2013
Also based on other reviews, reduced butter to 2 1/2 sticks, left all other ingredients same; came out perfect. (ooh. I didn't toast my pecans. just in a rush so skipped it.) Made for a bridal shower and they got rave reviews, multiple requests for recipe. Wanna try it with milk choc chips instead of butterscotch. Think semi-sweet you'd loose the 'sweet and salty', but milk choc might be great.
Martha Stewart Member
Rating: Unrated
12/24/2011
After reading reviews, I reduced the butter in this recipe to 1 cup/2 sticks. I used the entire bag of butterscotch chips and toffee chips instead of the recommended amounts, and topped the cookies with flake salt *AND* crystal sugar. (Tasted better than flake salt alone.) These are the best cookies I have ever tasted. Amazing, addictive, unique. Can't wait to give them away! =)
Martha Stewart Member
Rating: Unrated
12/19/2011
After reading the other comments: when I made these I used 3 sticks of butter and about 2 packed cups of brown sugar. They came out great! They weren't greasy or flat and spread out. Definitely try this switch - it was worth it!
Martha Stewart Member
Rating: Unrated
12/18/2011
I agree with other reviewers -- these were ridiculously greasy. They were very flat and spread out a LOT. They had a very nice taste, but I was disappointed that they were so greasy and not very attractive. This was an expensive recipe to make, and I will not make it again.
Martha Stewart Member
Rating: Unrated
12/16/2011
They tasted great as well, But the same to greasy I think they had to much butter and my came out flat flat flat and the spead out a lot . My first batch was one big cookie. Was the dough to warm What do you think? These tasted great but to ugly to give away. What did I do wrong?
Martha Stewart Member
Rating: Unrated
12/13/2011
Great taste, however I felt that there was to much butter. My cookies came out greasy and did not seem cooked in the middle. any suggestions?
Martha Stewart Member
Rating: 5 stars
08/04/2019
I made it exactly as the recipe stated ....but baked one tray at a time ...they were fabulous ..not greasy at all ...and LOVED by everyone I shared them with
Rating: 5 stars
Rating: 4 stars
08/05/2013
Also based on other reviews, reduced butter to 2 1/2 sticks, left all other ingredients same; came out perfect. (ooh. I didn't toast my pecans. just in a rush so skipped it.) Made for a bridal shower and they got rave reviews, multiple requests for recipe. Wanna try it with milk choc chips instead of butterscotch. Think semi-sweet you'd loose the 'sweet and salty', but milk choc might be great.
Rating: 4 stars
Rating: Unrated
12/24/2011
After reading reviews, I reduced the butter in this recipe to 1 cup/2 sticks. I used the entire bag of butterscotch chips and toffee chips instead of the recommended amounts, and topped the cookies with flake salt *AND* crystal sugar. (Tasted better than flake salt alone.) These are the best cookies I have ever tasted. Amazing, addictive, unique. Can't wait to give them away! =)
Rating: Unrated
Rating: Unrated
12/19/2011
After reading the other comments: when I made these I used 3 sticks of butter and about 2 packed cups of brown sugar. They came out great! They weren't greasy or flat and spread out. Definitely try this switch - it was worth it!
Rating: Unrated
12/18/2011
I agree with other reviewers -- these were ridiculously greasy. They were very flat and spread out a LOT. They had a very nice taste, but I was disappointed that they were so greasy and not very attractive. This was an expensive recipe to make, and I will not make it again.
Rating: Unrated
12/16/2011
They tasted great as well, But the same to greasy I think they had to much butter and my came out flat flat flat and the spead out a lot . My first batch was one big cookie. Was the dough to warm What do you think? These tasted great but to ugly to give away. What did I do wrong?
Rating: Unrated
12/13/2011
Great taste, however I felt that there was to much butter. My cookies came out greasy and did not seem cooked in the middle. any suggestions?
All Reviews for Salty Butterscotch-Toffee Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salty Butterscotch-Toffee Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
