Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp butter extract
- ¾ cup butterscotch chips
- ¼ cup toffee bits
- For the Toffee Buttercream Icing:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ¼ cup toffee bits for topping
Instructions
- Preheat oven to 350°F (175°C) and whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Cream together butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla extract, and butter extract, mixing well.
- Gradually add dry ingredients to wet mixture, then fold in butterscotch chips and toffee bits.
- Drop rounded balls of dough onto lined baking sheets, leaving space for spreading, and bake for 10-12 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Prepare the Toffee Buttercream Icing by beating butter until creamy, gradually mixing in powdered sugar and adding heavy cream and vanilla extract.
- Pipe or spread icing generously over each cooled cookie and sprinkle with toffee bits.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies without icing for up to three months.
- Consider pairing cookies with milk or hot cocoa for a magical touch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg