Makes 25 cookies
16 tablespoons butter
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla
2-1/2 cups all purpose flour
8 oz bag toffee bits
1 egg, lightly beaten
2 cups chocolate chips
2 cups white chocolate chips
1/4 cup unsweetened flaked coconut
1 cup pecans
1 cup butterscotch chips
Preheat oven to 300 F.
Thoroughly grease a 12 portion muffin pan with cooking spray, oil or butter.
In the bowl of a stand mixer fit with a paddle attachment, cream together the butter, brown sugar and white sugar. Add the salt and vanilla and mix until just combined. Add the flour and toffee bits and mix on low speed until the flour is absorbed into the mixture. Scrape down the sides and bottom and give it another quick mix. Add the egg and mix on low speed until just combined and the cookie dough hold together in the mixing bowl.
Place two tablespoons of the cookie dough in the bottom of each of the 12 muffin tins. (You will have more dough leftover for a second batch.) Press the dough down firmly in the tins with your fingers so the dough is compact and evenly spread out to the sides of the tin.
Sprinkle half of the coconut evenly over the 12 cookies in the muffin tins. Followed by half of the chocolate chips, pecans, white chocolate chips and butterscotch chips.
Move the pan to the oven and bake for 40-45 minutes, rotating the pan halfway through baking. The shortbread base should feel firm and look golden brown in the edges when they are finished baking.
Remove the cookies from the oven and let cool in the pan for 10 minutes. Run a sharp tipped knife around the edges of each cookie, and then use a spoon to gently lift them out. Place on a plate or cooling rack to cool completely. These cookies are delicious eaten then same day they are baked, but even better the next day, when stored in an airtight container. They will keep for up to 3 days.