Butterscotch Toffee Cookies
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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.
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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! They are almost like my regular butterscotch cookies.
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.
This recipe doesn’t require you to chill the dough
Since this recipe calls for melted butter, you would think it is important to chill the dough. But you absolutely don’t need to.
You can, however, make the dough ahead of time and keep refrigerated for up to 24 hours. Allow the dough to come to room temperature before rolling or it may be too crumbly to work with.
Slightly underbake the cookies
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!
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.
Step 2: Combine the wet ingredients
Whisk all the wet ingredients together in a bowl until it’s well combined.
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.
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.
Step 5: Bake the cookies
Roll the dough into 1 and ½ tablespoon-sized balls then bake for 10-12 minutes in a 350°F oven.
Tips for this butterscotch toffee cookie recipe
- I used chocolate toffee pieces but you can go with plain toffee piece if you’d like.
- 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
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 (100 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 (146 g) chocolate toffee pieces
- 1 cup (170 g) butterscotch chips
Instructions
- Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper and set aside.
- 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.
- Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
- 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
- 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
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I had butterscotch chips toffee bits left over so I decided to give these cookies a try. So glad I did! Wonderful and just right for my sweet tooth!
This is my favorite cookie! I’m so glad you enjoyed the recipe.
These are delicious. I made slightly smaller cookies and baked for about eight minutes. Used butterscotch chips and semi-sweet, so yummy. A perfect cookie – slightly crisp on the outside with a chewy interior. Will be saving this recipe. Thank you.
This seemed like the perfect recipe to use browned butter…. I didn’t try them the other way, but they were amazing.