Butterbeer Drop Cookies
These Butterbeer Drop Cookies are downright magical. A vanilla-and-butterscotch-flavored cookie with toffee bits, white chocolate chips, and butterscotch chips.
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Servings: 24 cookies
Ingredients
- 1 cup (222g) salted butter, softened
- 1 cup (246g) brown sugar
- ½ cup (115g) granulated sugar
- 2 eggs
- ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s
- 1 tsp vanilla extract
- 4 cups (608g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (176g) toffee bits
- 1 cup (200g) white chocolate chips
- ½ cup (100g) butterscotch chips
Instructions
- Preheat the oven to 350°F (180°C).
- Cream together the butter, brown sugar, and granulated sugar for 2 minutes.1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, ½ cup (115g) granulated sugar
- Add in the eggs, butterscotch sauce, and vanilla. Mix until well combined.2 eggs, ⅓ cup (109g) thick butterscotch sauce *I used Mrs. Richardson’s, 1 tsp vanilla extract
- Add in the flour, baking soda, and salt. Mix until a sticky dough forms.4 cups (608g) all-purpose flour, ½ tsp baking soda, ½ tsp salt
- Add the toffee bits, white chocolate chips, and butterscotch chips. Mix until incorporated.1 cup (176g) toffee bits, 1 cup (200g) white chocolate chips, ½ cup (100g) butterscotch chips
- Portion the dough into 3-tablespoon portions (#24 scoop) and arrange on a parchment-lined cookie sheet.
- 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.
- Allow the cookies to cool completely on the pan before transferring to a wire rack.
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