Butter Cookies

In Catherine House, the main character, Ines, makes a reference to big, chewy, butter cookies when she is consoling her roommate, Baby. She says something like, “you know what you could use right now?” and then proceeds to convince Baby to sneak into the school’s kitchen and steal a few. It’s actually a V sweet moment and the sound of these butter cookies had our mouths WATERING.

If you google “butter cookie,” shortbread is most likely going to be the first to appear. Now, I love shortbread… but there was something about the way Ines described these cookies, that didn’t really feel like it would be a shortbread-type situation. 

SO, we did something fun. We collided two of our favorite and original BBTP recipes – Therapy Cookies and Toffee Grahams – and developed our very own butter cookie. 

Let me tell you, these things are out of control. Crunchy and crisp around the edges, while soft and chewy towards the middle… a 10/10 cookie with the flavors of burnt butterscotch and salted caramel. 


For the toffee: 

  • 1/2 cup packed brown sugar 
  • 1 stick of salted butter 

For the cookies: 

  • 2 1/4 cups all purpose flour 
  • 1 tsp baking soda 
  • 1 tsp salt 
  • 1 stick of salted butter, softened 
  • 3/4 cup granulated sugar 
  • 3/4 cup packed brown sugar 
  • 2 eggs, room temp 
  • 1 tsp vanilla 


  • Preheat oven to 375 degrees and line 2 baking sheets with parchment 
  • In a medium saucepan, melt the 1/2 cup of brown sugar and stick of butter to make the toffee; whisk until the butter has melted and combined with the sugar completely 
  • Remove the toffee from heat and pour onto one of the baking sheets; pop into the oven for 6-8 minutes or until you see lots of bubbles starting to form; remove from the oven and set aside to cool 
  • In a bowl, whisk together the flour baking soda, and salt; set aside 
  • In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, brown sugar, and vanilla. Once combined, add the eggs, mixing until all ingredients come together
  • Slowly add the dry ingredients to the wet ingredients, stopping the mixer occasionally to scrape the sides; Stop mixing just as the dough has formed
  • By now, the toffee should be completely cooled and ready to break up (it’s super thin and papery, so breaking it will be easy) 
  • Take 3/4 of the toffee pieces and gently fold them into the cookie dough; Use a cookie scoop or wet spoon to scoop 1 1/2 inch balls of dough onto the second baking sheet that you prepared 
  • Bake the cookies for 10 minutes, or until golden brown at the edges; When you remove the cookies, sprinkle the remaining 1/4 of the toffee pieces on top!

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