Butterbeer Drop Cookies

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

• Salted butter, softened -I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Thick butterscotch sauce – I used Mrs. Richardson’s! 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Toffee bits – You can use any brand of toffee bits you’d like. I recommend plain, not covered in chocolate. 
• White chocolate chips – You can also cut up a white chocolate bar if you’d like. 
• Butterscotch chips

How to Make Butterbeer Drop Cookies

1. Preheat the oven to 350°F (180°C). 
2. Cream together the butter, brown sugar, and granulated sugar for 2 minutes. 
3. Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.
4. Add in the flour, baking soda, and salt. Mix until a sticky dough forms.
5. Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.
6. Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
7. Bake for 9–11 minutes. The cookies will spread and the edges and tops of the cookies will turn golden brown when they are ready to come out of the oven.
8. Allow the cookies to cool completely on the pan before transferring to a wire rack.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies? 

Yes! You can freeze these cookies for up to 3 months! I recommend placing all cooled cookies onto a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop (3Tbsp) for these cookies.