Butterscotch Coconut Cookies
Indulge in the irresistible fusion of flavors with these Butterscotch Coconut Cookies! A delightful blend of buttery richness, sweet shredded coconut, and creamy butterscotch chips, these cookies deliver a chewy, golden-brown bite that’s perfect for any occasion. With just 15 minutes of prep time, these easy-to-make treats combine pantry staples like all-purpose flour and light brown sugar with standout ingredients like shredded sweetened coconut for a tropical twist. Each batch bakes to perfection in under 12 minutes, making them an ideal quick dessert or snack. Serve with a cold glass of milk or your favorite tea for the ultimate comfort moment. Perfect for cookie swaps, holiday baking, or simply satisfying your sweet tooth, these crowd-pleasers will quickly become your new favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup shredded sweetened coconut
- 1.25 cups butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes, using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the shredded sweetened coconut and butterscotch chips using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing each ball of dough about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should look slightly soft—this will ensure a chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your Butterscotch Coconut Cookies with a cold glass of milk or a cup of tea!
Nutrition Facts
Calories |
5583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 848.7 g | 309% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 527.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 448 mg | 34% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
