Easy Butterscotch Coconut Cookie Recipe (Soft & Chewy!)

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Butterscotch, coconut, and semi-sweet chocolate chips come together in the ultimate chewy, irresistibly delicious cookie. This simple recipe is not only easy to whip up, but it's also perfect for using up those leftover baking chips and shredded coconut that always seem to linger in the pantry after other recipes.

I’m not sure if this is a universal experience, but during the holidays, I always look forward to those classic seven-layer bars tucked into cookie tins. They’ve got the perfect combination of flavors and that chewy, irresistible texture. As someone who proudly considers themselves a bit of a cookie pro, cookies are my favorite thing to bake and experiment with, it was only a matter of time before I dreamed up these! While they don’t include all the layers of the traditional seven-layer bars, you could absolutely customize them to add in your favorite components.

Before we get started, I have a quick word of caution for all my fellow bakers, these cookies are what I like to call a 'runaway cookie.' You know the type... those pesky ones that spread out way too much in the oven. But don’t worry! I’ve mastered a few tricks to rescue even the flattest, most rebellious cookie. I’ll be sharing all my tips in the Tips and Tricks section you can check out here. Now, without further ado, let’s jump into this delicious recipe!

What You'll Need:

As I mentioned earlier, this cookie is inspired by the classic seven-layer bars, so many of the ingredients will feel familiar. Below, you’ll find a full list of what you’ll need to bring these chewy, flavor-packed cookies to life.

• Butter: Both unsalted and salted butter will work in this recipe. Just be sure to skip any added salt if you’re using salted butter.

  
  

• Brown Sugar: Light or dark brown sugar both work well in this recipe—just use whatever you have on hand!

  
  

• Granulated Sugar

  
  

• Eggs

  
  

• Vanilla Extract 

  
  

• All-purpose Flour: Be sure to use all-purpose flour, as other types may alter the texture of your cookies.

  
  

• Baking Soda

  
  

• Salt: Keep in mind what I mentioned above. 

  
  

• Shredded Coconut 

  
  

• Butterscotch Chips

  
  

• Semisweet Chocolate Chips 

What to Do:

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Note: I use one large baking sheet that fits about 6 large cookies. 

  
  

• In a large bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy. Note: The butter should be softened not melted. If you’re using my microwave tip to soften it and it ends up a little more melted than planned, don’t worry! Just make sure the entire stick isn’t fully melted, or it could affect the cookie texture.

• Add the eggs one at a time and beat well after each one. Then, add the vanilla and stir until combined. 

  
  

• Using a separate bowl whisk together the flour, baking soda, and salt (if necessary) until combined. Note: I like to whisk my dry ingredients together until they’re well combined and almost sifted.

  
  

• Gradually add the dry ingredients to the wet. I like to divide the dry ingredients in half then stir the first half in until almost combined, then add the second half and finish mixing. Be careful not to over mix; a few streaks of flour left in the dough are actually a good thing at this stage.

  
  

• Fold in all of your toppings. Be careful not to over mix!

  
  

• Using a large cookie scoop, drop balls of dough onto your baking sheet, leaving enough space between them to allow for spreading, about 2 inches. 

  
  

• Bake for 18 minutes. Note: Keep a close eye on your cookies, as ovens can vary in temperature. You’ll know they’re done when the tops lose their shiny, moist appearance and the edges turn golden brown.

• Check out the Tips and Tricks section below for more helpful info on making these delicious cookies.

  

I’d love to hear how your cookies turn out, so feel free to share your photos and thoughts in the comments below.

Whether you’re a cookie pro or just looking for a new treat to try, these chewy delights bring together the best of comforting flavors with a fun twist. Don’t forget to check out the Tips and Tricks section if you want to perfect your bake, and as always, happy baking!

Follow me on @salty_and_sweet_creations and TikTok as well to connect with me further.  

Butterscotch and Coconut Cookies

servings: 8 cookies prep time: 10 minutes

cook time: 18 minutes total time: 28 minutes

Butterscotch, coconut, and semi-sweet chocolate chips come together in the ultimate chewy, irresistibly delicious cookie. This simple recipe is not only easy to whip up, but it's also perfect for using up those leftover baking chips and shredded coconut that always seem to linger in the pantry after other recipes.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup (175g) brown sugar

• 1/4 cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/4 (270g) cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups shredded sweetened coconut

• 1 cup butterscotch chips

• 1/2 cup semi - sweet chocolate chips

Recipe:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

   
   

2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

   
   

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

   
   

4. In a separate bowl, whisk together the flour, baking soda, and salt.

   
   

5. Gradually mix the dry ingredients into the wet mixture until just combined.

   
   

6. Fold in the shredded coconut, butterscotch chips and semi - sweet chocolate chips.

   
   

7. Drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

   
   

8. Bake for 18 minutes, or until the edges are golden brown and the centers are just set.

   
   

9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

   
   

Tips and Tricks:

1. Preventing Flat Cookies:

   These cookies have a tendency to spread quite a bit in the oven. To keep them from turning into flat, gooey puddles, try one of these two methods:

   • Chill the Dough – After scooping your cookie dough onto the baking sheet, place the entire sheet in the freezer for 30 minutes to an hour. This helps the dough firm up and slows down spreading during baking.

   • Shape Mid-Bake (My Favorite!) – While the cookies are baking, keep an eye on them. If you notice them spreading too much, take the tray out of the oven and use a spatula or a large round object (like a bowl or wide cup) to gently push the edges inward. Once they’re more rounded, place the cup or bowl over the cookie and gently swirl in a circular motion to reshape them. You can repeat this step as needed throughout baking—this trick works like a charm every time!

2. A Little Tip from Me to You:

   One thing I always recommend to fellow bakers is don’t be afraid to eyeball some of your ingredients! While I do provide measurements for everything (especially vanilla), I’ll be honest... I usually just pour it straight into the bowl. That often means I’m using more than what the recipe technically calls for, but in my experience, it adds even more flavor to the cookies without affecting the texture at all. So trust your instincts and feel free to bake with a little flexibility—it’s part of the fun!

3. Quick Tip: How to Soften Butter in a Pinch

   If you're short on time and a recipe calls for softened butter, here’s my go-to method: I leave the butter in its wrapper and microwave it for about 15 seconds. After each interval, I check by pressing my finger into the center of the stick. If it leaves a slight indent but the butter still holds its shape, it’s ready to go! Depending on how cold the butter is to start, this usually takes anywhere from 20 to 35 seconds. Just be careful not to fully melt it!