White chocolate, semi-sweet chocolate, butterscotch and toffee pack these easy, crunchy drop cookies.
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Double Chocolate Butterscotch Toffee Cookies

White chocolate, semi-sweet chocolate, butterscotch and toffee pack these easy, crunchy drop cookies.
Course cookie
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (two sticks) room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup white chocolate chips or disks
  • 1/2 cup toffee bits or pieces
  • 1/2 cup butterscotch chips

Instructions

Measure dry ingredients flour through salt and put in a medium bowl.

  • Beat butter in the bowl of a stand mixer or in a large mixing bowl with hand mixer for two to three minutes. 
    Add vanilla extract and mix for 30 seconds.
    Add sugars to butter and continue beating another three to four minutes until batter is fluffy.
    Add eggs one at a time and mix in.
    Pour in dry ingredients and beat until just combined.
    Add chocolate chips, butterscotch chips, toffee bits and white chocolate chips or disks.
  • Chill dough at least two hours, preferably overnight.
    Preheat oven to 350 degrees.
    Using a small cookie scoop, portion out rounds of dough about two inches apart on parchment paper or a Silpat.
    Bake 12 minutes or until golden at 350. 
    Remove from pan and let cool on a wire rack.
    Makes 36 cookies.
    Dough can be frozen.