Butterscotch, Coconut, and Toffee Cookies

Butterscotch chips, coconut flakes, and toffee bits combine to create an almost caramel-like flavor and interesting texture in these cookies.

Butterscotch Coconut Toffee Cookies

Today is Hubby’s birthday so I thought I’d share a recipe that he helped to develop. That man never ceases to amaze me. I recently found out that his all-time favorite cookie is the oatmeal raisin cookie (I had no clue) and then he drops another bombshell. He loves butterscotch. I have exactly one recipe containing butterscotch in my over 1200 posts on this blog. Seriously, who is this guy?

Butterscotch Coconut Toffee Cookies

So I wanted to make a variation on my favorite chocolate chip cookie that used the new bag of butterscotch chips I just bought. I was rummaging through my baking pantry trying to decide what would pair well with butterscotch. I have to admit, since I clearly never bake with it, I was somewhat at a loss…

Butterscotch Coconut Toffee Cookies

I decided to add some toffee and some beautiful unsweetened coconut flakes to the mix. I crossed my fingers that it would all work out, and you know what? It did. In an amazing way that makes me wish I had known about Hubby’s love of butterscotch a few years ago. Better late than never, I suppose. So there might be more butterscotch recipes coming your way. Any suggestions?

Two Years Ago: Warm Chickpea, Mushroom, and Brussels Sprouts Salad and Peanut Butter Caramel Corn
Four Years Ago: M&M Cookies
Five Years Ago: Vegan Chocolate Banana Caramel Cupcakes

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Butterscotch, Coconut, and Toffee Cookies

Butterscotch chips, coconut flakes, and toffee bits combine to create an almost caramel-like flavor and interesting texture in these cookies.

Yield: 2 dozen large cookies


1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
3/4 cup butterscotch chips
3/4 cup unsweetened coconut flakes
1/2 cup toffee bits
sea salting, for sprinkling (optional)


Melt the butter in a saucepan until brown and set it aside to cool.

Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.

Add the eggs and beat until combined.

Turn the mixer on low and mix in the flour, salt and baking soda until just combined.

Add the butterscotch chips/coconut/toffee and mix until just incorporated.

Cover the dough and refrigerate until chilled, several hours or overnight.

When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.

Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.

Bake for 9-12 minutes, until the edges are golden.

Recipe adapted from Beantown Baker

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7 Responses to “Cappuccino Toffee Brownie Cookies”

  1. #
    Fun and Fearless in Beantown — November 11, 2010 at 2:25 pm

    I read your guest post on Megan’s blog and your cookie-brownies look great! I hope you’re kicking butt in NYC!

  2. #
    Daisy — November 11, 2010 at 3:26 pm

    I just drooled over these on Megan’s blog. So glad to see your KAF purchase going to good use!!

  3. #
    Ravenous Rowie — November 11, 2010 at 9:46 pm

    Those cookies looke so so so delicious! They would be a very dangerous addition to my recipes!

  4. #
    The Small Boston Kitchen — November 11, 2010 at 10:25 pm

    You know, if you ever need anyone to unload some of these sweet treats off to, just a friendly reminder that we are neighbors! 🙂 These look awesome and I can’t wait to hear how your NYC trip goes, I know you’re crushin’ it!

  5. #
    Alison @ Ingredients, Inc. — November 12, 2010 at 11:13 am

    These look and sound amazing! So great to meet you last night in NYC! Love your site!

  6. #
    Nutmeg Nanny — November 15, 2010 at 8:11 pm

    Off to check out the recipe…yum!

  7. #
    Megan — November 17, 2010 at 6:28 pm

    Thank you so much for your guest post! The cookies look amazing!

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