Description
These cookies bake up with crisp edges and plush centers, bursting with butterscotch sweetness and toffee crunch. A swirl of vanilla, rum, and brown butter notes dances on your tongue with every warm, chewy bite.
Ingredients
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract
- 1/2 teaspoon rum extract
- 2 tablespoons heavy cream
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, butterscotch extract, rum extract, and heavy cream until fully combined.
- In a separate bowl, whisk together the all purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the butterscotch chips and toffee bits with a spatula.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly underbaked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra richness, brown the butter before creaming for a deeper butterscotch flavor.
- Dough can be refrigerated for up to 48 hours to develop more complex flavors.
- Do not overbake; cookies will firm up as they cool and stay soft and chewy.
- Serve with cold milk or a frothy butterbeer beverage for a magical treat.