Butterscotch Shortbread Cookies

Posted on

I can only find milk chocolate toffee bits. Do you think those would work or would it compete with the butterscotch flavor? I also wondered about adding chopped pecans.

Recipes adapted from: tasteofhome.com


  • 2/3 cup butterscotch chips finely chopped
  • 1/2 cup toffee bits
  • 1 3/4 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1 cup butter softened


  1. First, In a medium bowl, whisk together flour, cornstarch and salt. Set aside.
  2. Then, In a large bowl, cream together butter and powdered sugar.
  3. Mix in vanilla extract.
  4. Gradually add flour mixture to creamed mixture, stirring to combine.
  5. Stir in butterscotch chips and toffee bits.
  6. Place dough on top of a sheet of plastic wrap. Form the dough into a log about 2.5 – 3 inches in diameter. Wrap the log with the plastic wrap and refrigerate dough roll for 1 to 2 hours or until nice and firm.
  7. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  8. Remove plastic wrap from rolls and cut into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
  9. Bake for 10 to 12 minutes or until lightly browned on the edges. Let cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Leave a Reply

Your email address will not be published. Required fields are marked *