Butterscotch-Coconut-Bourbon Cookies Recipe
Treat yourself to these butterscotch-coconut-bourbon cookies! With those wonderful mix-ins and tasty bourbon, these cookies are loaded with rich flavor, and you'll adore their perfectly soft and chewy texture.
How to Make the Best Butterscotch-Coconut-Bourbon Cookies
These butterscotch-coconut-bourbon cookies are a delightful indulgence for anyone who loves rich, complex flavors. The combination of butterscotch chips and shredded coconut creates a wonderful texture contrast, while the bourbon adds depth and sophistication to these treats. Whether you’re looking for holiday cookies that will impress your family or just craving a sweet treat, these cookies deliver on every front.
What Makes These Cookies Special
The secret to these cookies’ incredible flavor lies in the perfect balance of ingredients. The bourbon elevates the butterscotch, the coconut adds a subtle tropical note, and the soft, chewy texture comes from the addition of cornstarch and careful baking. These aren’t your average cookie—they’re a sophisticated dessert that feels special enough for any occasion.
Baking Tips for Success
The key to perfectly soft and chewy cookies is not overbaking. When they come out of the oven, they should look slightly underbaked in the center. This might seem counterintuitive, but as they cool on the baking sheet and wire racks, they’ll set up beautifully while maintaining that wonderful chewy texture. Don’t skip the refrigeration step either—chilled dough will help prevent spreading and ensure you get those nice, thick cookies you’re aiming for.
Butterscotch-Coconut-Bourbon Cookies
Treat yourself to these butterscotch-coconut-bourbon cookies! With those wonderful mix-ins and tasty bourbon, these cookies are loaded with rich flavor, and you'll adore their perfectly soft and chewy texture.
Ingredients
Dry Ingredients
Butter & Sugars
Wet Ingredients
Mix-ins
Instructions
Prepare
- In a small bowl, stir together flour, cornstarch, baking soda and salt until well mixed.
- As the dough refrigerates, heat the oven to 375 degrees.
Mix Dough
- Using a stand or hand mixer, cream together butter and sugars until fluffy. This should take about three to four minutes. If needed, periodically scrape the edge of the bowl.
- Scrape the edge of the bowl and add bourbon, vanilla and one egg. Beat until it's well combined. Repeat with the second egg.
- Add a spoonful or two of the flour mixture and beat until it's incorporated. Repeat until you mix in all of the flour. Stir in the butterscotch chips and coconut.
- Refrigerate dough until it stiffens, about an hour.
Bake
- Form the dough into golf ball-size balls and drop onto an ungreased, parchment paper-lined baking sheet. Bake for nine minutes. The dough might look underbaked, but that's OK. This leaves the cookies soft, and they solidify as they cool.
- Allow the cookies to cool for a couple minutes on the baking sheet before moving to wire baking racks to finish cooling. Once cooled, store in an airtight container.
Notes
- The dough needs to be refrigerated for about an hour to achieve the perfect texture.
- Don't worry if the cookies look underbaked when they come out of the oven—they'll firm up as they cool.
- Store in an airtight container to keep them soft and chewy.