Butterscotch Coconut Hazelnut Cookies

Name: Butterscotch Coconut Hazelnut Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 60 min
Yield: about 24 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup butterscotch chips; 3/4 cup sweetened shredded coconut; 1/2 cup toasted hazelnuts, chopped

10 ingredients · 7 steps · 1 hr

By Melis · developed and cooked in our studio kitchen

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Chewy cookies made with butterscotch chips, shredded coconut and toasted chopped hazelnuts. Total time: 1 hr.

These drop cookies combine three flavors that work well together: sweet butterscotch chips, chewy shredded coconut and toasted hazelnuts. The dough is a simple brown sugar and butter base that bakes up golden with soft centers and lightly crisp edges.

Toasting the hazelnuts before chopping them brings out a deeper, nuttier flavor and gives the cookies a pleasant crunch against the soft coconut. They are a nice change from chocolate chip cookies and pack well for gifts and lunchboxes.

How long do you bake butterscotch cookies?

Bake them at 350°F (175°C) for 10 to 12 minutes, until golden at the edges and just set in the center. Cool them on the sheets for 5 minutes before moving them to a rack.

Why are my butterscotch cookies flat?

Butter that is too soft or melted is the usual cause. Beat softened but still cool butter with the brown sugar for about 2 minutes, and mix in the flour only until combined. If your kitchen is warm, chill the scooped dough for 15 minutes before baking.

How do you toast hazelnuts for cookies?

Bake them at 350°F (175°C) for 8 to 10 minutes, then rub them in a towel to remove most of the skins. Chop them once they cool. Pecans or walnuts can replace the hazelnuts.

Can you freeze butterscotch cookies?

Yes. Freeze the baked cookies for up to 3 months. At room temperature they keep in an airtight container for up to 5 days.

Ingredient notes and swaps

To toast hazelnuts, bake them at 350°F (175°C) for 8 to 10 minutes, then rub in a towel to remove most of the skins. Pecans or walnuts can replace the hazelnuts.

Store cookies airtight at room temperature for up to 5 days, or freeze for up to 3 months.

How to make Butterscotch Coconut Hazelnut Cookies

Step 1
Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
Step 2
Beat the butter and brown sugar until light and creamy, about 2 minutes. Beat in the egg and vanilla.
Step 3
Mix in the flour, baking soda and salt on low speed until just combined.
Step 4
Stir in the butterscotch chips, coconut and hazelnuts.
Step 5
Scoop the dough into 1 1/2-tablespoon balls and place them 2 inches (5 cm) apart on the sheets.
Step 6
Bake for 10 to 12 minutes, until golden at the edges and just set in the center.
Step 7
Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips and storage

Take the cookies out when the centers look just set and slightly puffy. They settle and stay chewy as they cool. If the centers look completely firm in the oven, the cookies will be crisp once cool.

Make ahead: Scoop the dough into balls, cover and refrigerate them for up to 2 days. Bake them straight from the fridge. Cold dough may need a little more time in the oven.

Use sweetened shredded coconut, as the ingredient list says. Unsweetened coconut is drier and gives a drier cookie.

Leave the cookies on the sheet for the full 5 minutes. The butterscotch chips are soft right out of the oven, and warm cookies can break if you move them too soon.

These cookies pack well in lunch boxes and travel well to bake sales. As a variation, press a few extra butterscotch chips onto the tops right after baking. Serve them with a glass of cold milk.

Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Recipe