Butterscotch Toffee Cookies

This post may contain affiliate links. For more information, read my disclosure policy.

This easy Butterscotch Toffee Cookies recipe may be the best flavor of cookies you’ve ever tasted. They are simple enough to whip up anytime you’re in the mood for a wonderful treat. 

This post has been updated with new content and photos. The original post was first published September 17, 2014.

butterscotch toffee cookies stacked on a wire rack

Butterscotch toffee cookies

I know how much you love my chocolate chip cookie recipe. Well, I took that same recipe and made a few adjustments. And I added butterscotch chips and chocolate toffee bits.

This resulted in the chewiest butterscotch toffee cookie. It’s pure cookie satisfaction!

I started with my chocolate chip cookie base. I’m using all of the same ingredients, just different amounts and the addition of cornstarch. The cornstarch made these cookies extra soft while the added egg yolk added chewiness. The perfect combination.

There are so many ways to jazz up this cookie base! I’ve made granola cookies and chocolate apricot chunk cookies using this same recipe as a base.

butterscotch toffee cookies spread out on a wire rack

Don’t forget to chill the cookie dough

Since this recipe calls for melted butter, it is important to chill the dough.

Chilling the dough will keep the cookies from spreading too much. The cookie dough should be refrigerated for no less than 2 hours. If you don’t have the time to wait for the dough to chill then prepare the dough the night before.

You can even go ahead and roll the cookies out. Place the cookie balls on your baking sheet, cover them with plastic wrap, and then pop them in the refrigerator. All you will have to do the next day is transfer the cookies to the oven and wait 12 minutes for them to bake.

It is always best to slightly underbake cookies. The edges should be set while the centers will still be soft. As the cookies cool, they will continue to set resulting in a fabulously chewy center.

The cookies will stay soft for several days. My husband took them to work and they literally disappeared. They were that good!

four and a half butterscotch toffee cookies stacked on a wire rack

How to make butterscotch toffee cookies

Step 1: Combine the dry ingredients

Make sure to measure the flour correctly. You can lightly spoon it into a measuring cup then level it with the back of a knife or weigh it.

Whisk the flour with the other dry ingredients together in a bowl.

dry ingredients for butterscotch toffee cookies in a glass bowl

Step 2: Combine the wet ingredients

Whisk all the wet ingredients together in a bowl until it’s well combined.

wet ingredients for butterscotch toffee cookies combined in a glass bowl

Step 3: Combine the wet and dry ingredients

Add the dry ingredients to the wet ingredients and fold it together with a silicone spatula until it’s well combined.

wet and dry ingredients for cookie dough in a glass bowl

cookie dough in a glass bowl

Step 4: Add the butterscotch and toffee pieces

Fold the toffee pieces and butterscotch into the dough. There is a lot of toffee so keep folding the dough with a silicone spatula until it’s all mixed in.

butterscotch chips and chocolate toffee pieces added to cookie dough in a glass bowl

butterscotch toffee cookie dough in a glass bowl

Step 5: Chill the dough then bake the cookies

The dough is made with melted butter so it needs to be refrigerated for at least 2 hours or the cookies will spread too much.

Roll the chilled dough into 1 and 1/2 tablespoon sized balls then bake for 10-12 minutes in a 350°F oven.

butterscotch toffee cookie dough balls on a baking sheet

butterscotch toffee cookie broken in half on a white background

Tips for this butterscotch toffee cookie recipe

  • I used chocolate toffee pieces but you can go with plain toffee piece if you’d like.
  • Chill the dough for at least to two hours or overnight. If you refrigerate the dough overnight, bring it to room temperature before you shape it. Otherwise, it will be too hard to scoop out.
  • Avoid scooping the flour out with the measuring cup. Either lightly spoon the flour into a measuring cup or weigh it to be sure you are using the correct amount.
Butterscotch Toffee Cookies Recipe Image

Butterscotch Toffee Cookies

This easy Butterscotch Toffee Cookies recipe may be the best cookies you’ve ever tasted. They are simple enough to whip up anytime.
4.94 from 15 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 27 minutes
Yields: 30 cookies
Calories: 114
Author: Jen Sobjack

Ingredients

Instructions

  • Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
  • Combine melted butter and sugars in a large mixing bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla. 
  • Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
  • Cover and refrigerate dough for 2 hours or overnight.
  • Preheat the oven to 350ºF degrees. Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. 
  • Bake cookies for 12 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Make ahead tip

  • The cookies will keep for up to one week stored at room temperature in an airtight container.
  • The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 6.
  • Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
  • Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 102mg | Potassium: 15mg | Sugar: 11g | Vitamin A: 2.5% | Calcium: 0.7% | Iron: 2.5%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

59 Comments

  • Bre

    Made these this evening! I added some semi sweet chocolate chips to offset the sweetness of the butterscotch a bit. Also, I didn’t have time to put the dough in the fridge, but I wasn’t concerned about spreading since I made them into cookie bars. They turned out absolutely fabulous! There is so much flavor in this recipe and the bars ended very chewy and had a crispy outside with a fudge like inside. Absolute perfection! Saving this recipe as I’m sure I will make it over and over and over again!

  • Jennifer

    Can these cookie be baked as one large cookie and then cut up into bars? If at all possible I’d appreciate if could respond ASAP because I am in the middle of the prep for the cookies now and have run out of time to get them done. I thought this way could be faster, plus I”ve made several different cookies and thought these would stand out from the rest as bars. Thank you!

  • Beralis Kelly

    I’m definitely making these cookies! It will be my very first time making cookies from scratch!
    Can you tell me how to make half of this? Thanks so much!

    • Jen Sobjack

      For this recipe, you can simply divide the ingredients in half. You’ll need to whisk 1 egg and 1 egg yolk together then use only half of it. Cook the other half with your breakfast so it’s not wasted.

  • Penny Calla

    I made these same cookies many years ago for years and changed up my cookie list and forgot about this one. Thank you for reminding me how good they are. The only difference I did, was I melted the butterscotch morsels and then folded it into the batter. It was more my liking. Thank you again.

  • Heather

    These were terrible….
    The tollhouse butterscotch chips are sickly sweet and made the cookies overwhelming.
    The heath pieces were too hard and unpleasant to bite into.

    • Jen Sobjack

      Hi Heather! I’m sorry you didn’t like the cookies. You’re actually the first person to dislike this recipe but that’s okay. We all have different tastes and these cookies clearly aren’t for you.

  • Kim

    Made these for cookie contest at work and everyone loved them. Voted 1st place. Will definitely be making these often. Doubled the recipe and turned out perfect.

  • Tammy

    They were yummy! I have a question tho – they csme out more cakey and fluffy what did I do wrong? Lol! I was looking for flat and chewy and idea?

    Thanks!

    • Jen Sobjack

      It’s really hard to say what you did wrong since I wasn’t there to see you make them. There are so many factors that could have caused this – not measuring ingredients accurately, inaccurate oven temperature, overmixing the batter, overbaking the cookies…

    • Sarah

      Often cookies will come out cakey or more bread like of you over work the flour. It used to happen to me all the time. You just have to adjust how your folder the dough and try and do it as little as possible while still making sure everything is mixed.

  • Carolynne Broomhead

    Such great cookies! I just bought a house and wanted a cookie that everyone in my family loved when they came over at the weekends and I always get requests for these 🙂 Thank you soooo much for coming up with this delicious recipe

  • Whitney June

    Never commented on a recipe before, but I took these to an Alabama tailgate this fall and according to my son “lives were changed.” Serving them again today to bring luck for the new year and a Sugar Bowl victory (it seems fitting).

  • Rose

    I made these for a cookie exchange party and ended up having to hide them from my family, else they would have been devoured! Huge hit with us! Thank you for sharing this yummy recipe 🙂

  • Kate

    I’m going to make these for my
    Annual Christmas Cookie Exchange. Do you recommend freezing the cookies before or after baking? I need to make 5 dozen cookies.

    Thanks!

  • Joy Zane

    Great tasting cookies. I should have placed the dough on the cookie sheets prior to refrigerating, though. The dough was so firm that I had to wait at. Least 30 minutes before I could scoop the dough onto the cookie sheets.

  • Joe Mark

    Saw this and had to try it. Easy, simple and great blend of flavors. Sent some to my darling in Ohio. It brought back memories of her childhood. A great cookie.

  • Jinder

    I made 6 batches of these cookies for a cookie exchange. I followed the recipe exactly. I found it easiest to scoop the cookies using a medium cookie scoop right after mixing the dough. I placed the cookie balls in the fridge overnight and baked them the next day. They turned out amazing! This is a sweet and chewy cookie. I couldn’t find the chocolate toffee pieces (maybe because i’m in Canada and the Heath brand isn’t sold here) so I used a 200g bag of the SKOR toffee bits. Next time I will try replacing 1/2 of the butterscotch chips for chocolate chips. At the cookie exchange we all voted on the best tasting cookie. This cookie came in second place, only one vote separated the the winner!

  • Laura s.

    These look amazing and I can’t wait to try! I am wanting to make the dough and freeze it to hand out to my neighbors as Christmas gifts. Would this dough be OK for that? Thanks !

  • Kelliann

    My roommate has made these and they are indeed amazing! Question: I am currently dairy-free — Any thoughts on whether I might be able to get away with substituting vegetable oil (or something else?) for the butter? I know butter is the gold of baked goods, but wondering if I might be able to pull these off without it.

    • Jen

      I don’t recommend vegetable oil, but you can use vegetable shortening instead of butter. Keep in mind this will affect the texture of the cookie though.

  • Amy

    I bake cookies most Sundays and take most of the batch to work on Monday to share with co-workers to make the start of another workweek just a little more bearable. I came across your recipe on Pinterest and decided to give them a try. After one taste, these became the new favorite cookies for several people. Thank you for sharing!

    • Jen

      Thank you, Jen. I think a lot of people have been sick lately. It will pass though. Thanks for pinning the cookies! I hope you enjoy the recipe. 🙂