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  • Unwrap candies. Heat oven to 350°F.

  • Beat butter, butterscotch syrup, brown sugar, and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.

  • Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1-inch ball. Roll in turbinado sugar. Place on ungreased baking sheet. Repeat.

  • Bake at 350°F for 10 to 11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.


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