Bourbon Chocolate Butterscotch Toffee Crunch Cookies

I love a good cookie and a good drink.  It’s even better when you combine the two.  One day I opened the "grown up" fridge to see what was in our stash.  My eye immediately went to a half empty bottle of bourbon.  Bourbon goes with chocolate, right?  Why the hell not.  Then I glanced in the pantry and found some chocolate chips, butterscotch chips, and toffee crunch bits.  Score.  Before I could stop the madness I had baked up the bomb twist on the chocolate chip cookie.  I’m so not responsible for the extra calories you’ll gain after eating these.  





Bourbon Chocolate Butterscotch Toffee Crunch Cookies

Makes about 2-3 dozen cookies (depending on the size)


  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 large eggs
  • 2 1/2 sticks unsalted butter, room temp (see notes below)
  • 1 1/4 cup light brown sugar, tightly packed
  • 1 cup + 2 tablespoons granulated sugar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons bourbon
  • 1 cup chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup butterscotch chips



  1. Heat oven to 350 degrees.
  2. Sift dry ingredients into a bowl and set aside.
  3. Combine butter and sugars together in the bowl of a stand mixer, fitted with the paddle attachment.  Cream together on medium-high until light, about 5 minutes.
  4. Scrape down sides of the bowl, add eggs one at a time, mix well after each addition.
  5. Stir in vanilla and bourbon.
  6. Reduce the mixer to low speed and add dry ingredients.  Mix until combined.
  7. Remove bowl from mixer and stir in chips by hand.
  8. Drop the cookie dough about 3” apart on a baking sheet lined with parchment.  Once they’re all on the sheet I flatten the domes by pressing them flat with the bottom of a glass.
  9. Wrap the sheet pan tightly in plastic wrap.  Chill the cookies in the fridge for about 1 hour.  This is an important step that I caution you not to skip.  It will greatly improve your cookie game.
  10. Remove from fridge and bake until golden brown, about 16-18 minutes.  Leave them in the oven for an additional minute or two if they aren't browned on the edges and still look doughy on the surface.


Some notes:

  • You can substitute 2 sticks unsalted butter, room temp + 1/4 cup chilled bacon grease for the butter.  It adds amazing flavor! 
  • If you bake as much as I do, I suggest you get a good set of baking sheets.  I used my half sheet commercial pans
  • I always line my baking sheets with parchment paper.  It makes my world easier when it comes to cleaning up. 
  • I like to use a melon baller or small cookie scoop for portioning my cookie dough evenly.