Description
These Magic 7-Layer Butterscotch Chip Cookies are packed with rich flavors and textures — buttery dough, sweet butterscotch and semi-sweet chocolate chips, crunchy nuts, and a hint of coconut. A perfect balance of chewy, crispy, and melty with a sprinkle of sea salt to enhance every bite.
Ingredients
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1 cup butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2½ cups all-purpose flour
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1 teaspoon cornstarch
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½ teaspoon baking soda
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1 teaspoon salt (reduce to ½ tsp if using salted butter)
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1½ cups semi-sweet chocolate chips
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1 cup butterscotch chips
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1 cup sweetened flaked coconut
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1 cup chopped pecans or walnuts
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Sea salt, for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined.
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Fold in chocolate chips, butterscotch chips, coconut, and nuts until evenly distributed.
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Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie), spacing 2 inches apart.
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Lightly sprinkle sea salt on top of each cookie dough ball.
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Bake for 10-12 minutes or until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Use your favorite nuts or omit if preferred.
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For chewier cookies, slightly underbake by 1-2 minutes.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American