Sweet butterscotch cookie dough chock full of Heath brand Bits O’ Brickle toffee bits – these Butterscotch Brickle Cookies have a melt-in-your-mouth texture that is to die for!
You need these cookies in yo’ life.
Butterscotch Brickle Cookies.
My one true love.
So maybe I have a lot of one true loves when it comes to food, but hey, that’s just who I am.
When I was rummaging through my great grandmother’s old recipe collection, I came across a recipe for Butterscotch Refrigerator Cookies.
Naturally, I was immediately intrigued.
Refrigerator cookies. Like, cookie dough that you keep in your refrigerator. In a log. That you just slice off and bake when you’re feeling frisky.
BREAK ME OFF A PIECE OF THAT. (Said in my best 1995 Tai-from-Clueless voice).
As per usual, I decided that if I was going to bake these cookies I couldn’t just plagiarize the recipe. AKA I couldn’t just leave well enough alone.
So when I opened my
disaster of a baking cupboard, and laid my eyes on a package of Heath brand Bits O’ Brickle that had been waiting for its true purpose, I knew what I had to do.
Butterscotch + Brickle.
Sounds like a match made in Heaven to me. Wouldn’t you agree?
And guess what? It works. It works SO well.
These cookies are crispy on the outside and chewy on the inside. The Bits ‘O Brickle melt just enough into the dough to create these little pools of butterscotch-y toffee amazingness.
You can also use caramel baking bits if you can’t find toffee bits.
So, so good.
There’s one caveat, though. Adding the toffee bits to the dough means that you can’t quite do the whole log-slice refrigerator dough thing.
Technically you can omit the toffee bits, roll the dough into a log, and slice and bake as needed. The dough lasts for a week in the fridge.
BUT I highly suggest putting the toffee bits in there if you can swing it. And here’s the best part: you can scoop and freeze the cookie dough for up to a year!
Take my advice – just like with my Salted Double Chocolate Fudge Cookies, the best thing you can do for yourself is to keep a couple dozen portions of the dough in your freezer.
Just don’t hold me responsible if all of that frozen cookie dough doesn’t quite make it to the oven.
I’m not going to say that you should eat raw cookie dough.
Because, you know , as they say loud and clear on every store-bought cookie dough package “DO NOT CONSUME RAW DOUGH“.
But I also can’t be held responsible for what you do in the privacy of your own home. Er, freezer.
Make yourself, and your family some of these Butterscotch Brickle Cookies ta-day.
And if you must, serve a healthy dish beforehand and have some of these chewy toffee-filled delights afterward.
In the name of cleansing the palate, of course.
Or in the name of just doing whatever the heck you want. Life is short. Honey, have yourself a dang cookie.
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup toffee bits, Like Heath brand Bits 'O Brickle
- In a bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In a separate bowl, cream together the butter and brown sugar using an electric mixer.
- Beat in the eggs one at a time.
- Add vanilla and beat until thoroughly combined.
- Add the dry ingredients to the wet ingredients in intervals and beat until a dough forms.
- Turn off your mixer and stir the toffee bits into the cookie dough using a silicone spatula.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.
- When you're ready to bake the cookies, heat your oven to 350 degrees and line a baking sheet with parchment.
- Using a cookie scoop, scoop balls of dough and place two inches apart on your baking sheet.
- Bake for 8-10 minutes.
- Remove from oven, and gently but firmly give the baking sheet a smack on the counter to flatten the cookies. This helps give the cookies a fudgy center.
- Remove cookies from the pan using a metal spatula and cool on a cooling rack until ready to serve.
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