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Coconut Butterscotch Cookies

Delightful cookies combining the sweet essence of butterscotch with the tropical taste of coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 cup butter, softened Provides richness and a tender texture.
  • 1 cup brown sugar Adds moisture and depth of flavor.
  • 1/2 cup granulated sugar Sweetens and contributes to cookie color.
  • 2 large eggs Bind ingredients and add moisture.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
Dry ingredients
  • 2 cups all-purpose flour Forms the base, providing structure.
  • 1 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon salt Balances sweetness.
Add-ins
  • 1 cup coconut flakes Adds a tropical twist.
  • 1 cup butterscotch chips Provides bursts of flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the coconut flakes and butterscotch chips.
  8. Drop rounded balls of dough onto the prepared baking sheet, spacing them apart.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use room temperature butter and eggs for better mixing. Chill the dough for a chewier cookie. Store in an airtight container at room temperature for up to a week.