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Nestle Crunch Butterscotch Cookies

Nestle Crunch Butterscotch Cookies

This past week was absolutely “nuts” for me. Two failed recipes, a LIVE cooking show, a showing on our house and it’s not even listed on the market. After the two recipes failed I decided to take the week off and just concentrate on personal matters.

 

That means I’m back and ready to go this week and I’m starting off with these Nestle Crunch Butterscotch Cookies. They were the only things that worked out this past week and a good ole’ cookie recipe just makes me happy.

 

It doesn’t hurt when it’s loaded with cookie bar pieces, butterscotch chips and chocolate chips. I was also able to make a large batch and freeze 2/3 of the dough so whenever I want a cookie I can pop one into the oven.

Nestle Crunch Butterscotch Cookies

Tip: Place the cookie dough using a scooper or spoon onto a baking sheet. Flash freeze for 10 minutes and then remove dough and place in freezer Ziploc bags. Place back in freezer until ready to use. Dough will stay good in the freezer up to 6 months.

Now I’m off to go play catch up from this past week. I’ll be back with more recipes this week.

 

ENJOY ~ Meagan

Nestle Crunch Butterscotch Cookies

 

Yield: 2 dozen+

Nestle Crunch Butterscotch Cookies

Nestle Crunch Butterscotch Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground espresso powder
  • 3 cups all purpose flour
  • 12 mini crunch bars, chopped
  • 1 1/2 cups butterscotch chips
  • 1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.

In a large bowl whisk together the butter and sugars until creamy.  Beat in eggs and vanilla.  Slowly incorporate baking soda, salt, espresso powder and flour.  Then mix in crunch bars, butterscotch and chocolate chips.

Using a cookie scoop or spoon place 2 teaspoon size balls onto parchment paper about 1 inch from each other.

Bake in the oven for 10 minutes and then remove to cool.