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    Home » Cookies » Butterscotch Toffee Cookies

    Butterscotch Toffee Cookies

    Published: Jun 14, 2018 by Jen Sobjack · 67 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    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. 

    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 to 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 them 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 ½ 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 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.

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    Continue to Content
    butterscotch toffee cookies stacked on a wire rack

    Butterscotch Toffee Cookies

    Yield: 30 cookies
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Additional Time: 2 hours
    Total Time: 2 hours 27 minutes

    This easy Butterscotch Toffee Cookies recipe may be the best cookies you’ve ever tasted. They are simple enough to whip up anytime.

    Ingredients

    • 2 cups (260 g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon cornstarch
    • ½ teaspoon salt
    • ½ cup (113 g) unsalted butter, melted
    • ½ cup (110 g) light brown sugar, packed
    • ½ cup (100 g) granulated sugar
    • 1 large egg, room temperature
    • 1 large egg yolk, room temperature
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups (234 g) chocolate toffee pieces
    • 1 cup (170 g) butterscotch chips

    Instructions

    1. Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
    2. 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. 
    3. Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
    4. Cover and refrigerate the dough for 2 hours or overnight.
    5. 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. 
    6. 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.

    Notes

    Make ahead tip

    1. The cookies will keep for up to one week stored at room temperature in an airtight container.
    2. 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.
    3. Freeze baked cookies for up to 3 months. Thaw in the refrigerator overnight.
    4. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • All-Purpose Flour
      All-Purpose Flour
    • Butterscotch Morsels
      Butterscotch Morsels
    • Chocolate Toffee Pieces
      Chocolate Toffee Pieces
    • Paddle Attachment
      Paddle Attachment
    • Stand Mixer
      Stand Mixer
    • Baking Sheet
      Baking Sheet
    Nutrition Information:
    Yield: 30 Serving Size: 1
    Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 21mgSodium: 102mgCarbohydrates: 18gFiber: 0gSugar: 11gProtein: 1g

    * Percent Daily Values are based on a 2000 calorie diet. 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 #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Cookies
    Previous Post: « Coconut Buttercream Frosting
    Next Post: Raspberry Frosting »

    Reader Interactions

    Comments

    1. Elizabeth says

      June 29, 2020 at 1:30 pm

      These cookies are perfectly fabulous! I should have read the tips about bringing dough to room temp after chilling but I
      Was able to scoop them with an open ice cream scoop.

      Reply
    2. Namrata says

      June 01, 2020 at 7:36 am

      How to make this eggless?

      Reply
      • Jen Sobjack says

        June 03, 2020 at 10:25 am

        Unfortunately, this recipe requires eggs.

        Reply
    3. Michelle says

      June 22, 2019 at 2:28 pm

      I have to make a double batch every time I make these!! And they never last more than 3 days!! My customer love them as much as my home care clients do! Thank you for a great base cookie dough which I tweaked to suit the needs of my clients!

      Reply
    4. Alisha says

      June 12, 2019 at 12:13 pm

      Perfect chewy texture. Have made this recipe several times.

      Reply
      • Jen Sobjack says

        June 12, 2019 at 6:39 pm

        So happy to hear you enjoy the cookies, Alisha!

        Reply
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