Butterscotch, Toffee, Chocolate Chip Cookies

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Two peas & their pod

Total Time

27 mins

Prep Time

15 mins

Cook Time

12 mins

Rating

(8)

Ingredients

3 dozen cookies

3 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips
3/4 cup butterscotch chips
3/4 cup Heath Toffee Bits
Extra sea salt for sprinkling on cookies

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

Step 2

In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

Step 3

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Step 4

Slowly add the dry ingredients to the wet ingredients. I add ½ cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, and Heath Toffee Bits.

Step 5

Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.