Butterscotch Shortbread Cookies

by Sheryl

These melt-in-your-mouth Butterscotch Shortbread Cookies are simply amazing! A sweet treat for all – buttery, soft, and golden. These are addicting, once you start munching on these cookies, you’ll never stop! The perfect balance of butterscotch chips and toffee bits is a match made in heaven. Smooth yet crunchy, with a delicious caramel essence. Super easy to make and great for an afternoon snack with a hot coffee. An all-time favorite treat for kids and young at heart.


1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup butterscotch chips, finely chopped
1/2 cup toffee bits

How to make Butterscotch Shortbread Cookies

Step 1: When ready to bake, prepare the oven. Preheat it to 350 degrees F.

Step 2: Using a parchment paper, line a baking sheet and set aside.

Step 3: Mix the flour, cornstarch, and salt in a medium bowl.

Step 4: In a larger bowl, cream the butter and powdered sugar using an electric mixer. Then, add in the vanilla and combine until incorporated.

Step 5: Slowly add in the dry ingredients into the butter mixture while mixing.

Step 6: Stir in the butterscotch chips and toffee bits.

Step 7: Place a piece of plastic wrap into your countertops or work surface. Put the dough on the plastic wrap and shape it into about 2.5 inches diameter log.

Step 8: Wrap the dough and place in the fridge to chill for an hour or two until firm.

Step 9: Unroll the dough and slice it into 1/4-inch parts.

Step 10: Arrange the sliced dough 2 inches apart on the prepared baking sheet.

Step 11: Place inside the preheated oven and bake for about 10 to 12 minutes or until the edges are lightly brown.

Step 12: Once done, remove from the oven and let the cookies cool on the sheet for at least 2 minutes before transferring them to a wire rack to completely cool. Enjoy!

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