Butterscotch Toffee Chocolate Fudge Cookies
Ingredients
The cookie dough
-
1 and 1/4
cups
all-purpose flour
-
2/3
cup
unsweetened natural cocoa powder
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
1 and ½
teaspoons
pure vanilla extract
-
¼
cup
milk
-
¾
cup
butterscotch morsels
-
¾
cup
Heath English Toffee Bits ‘O Brickle
Optional toppings
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a bowl and set aside.
- In a large bowl, beat the softened butter until creamy, then add granulated and brown sugar and mix until fluffy.
- Add vanilla and mix well, scraping down the bowl as needed.
- Gradually mix in the dry ingredients until combined, then beat in the milk, butterscotch morsels, and toffee bits.
- Cover the dough and chill for at least 3 hours, preferably overnight.
- Let the dough sit at room temperature for 20-30 minutes before scooping.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Scoop and roll the dough into balls and place them on the baking sheets.
- Bake for 12-13 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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