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.
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?
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…
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
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
Ingredients:
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)
Directions:
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.