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
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.
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!
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 it 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: 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.
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.
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Butterscotch Toffee Cookies
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (110 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups (234 g) chocolate toffee pieces
- 1 cup (170 g) butterscotch chips
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
Brenda says
April 4, 2019 at 3:01 pmHoly cow! Love these cookies! I was a little nervous being a new recipe from a new person. But seriously these are so yummy! Will definitely be making these again and again. I don’t care if my kids don’t like them. Momma does!!!
I wish I could post a picture of these because they are perfect. Wouldn’t change a thing. Thank you so much for sharing. Looking forward to trying some of your other things❤️
Jen Sobjack says
April 5, 2019 at 10:58 amThanks, Brenda! You can always post an image on Instagram and tag @introvertbaker and/or #bakedbyanintrovert so I see it!
Leslie Wood says
March 5, 2019 at 11:19 amAwesome cookies!
Lisa L says
February 3, 2019 at 4:33 pmI just made these and oh sooo good!! No tweeks needed…. I think they will be gone soon! Thanks for the recipe
Jen Sobjack says
February 4, 2019 at 9:30 amWe always enjoy these when we make them!
Bre says
December 15, 2018 at 8:22 pmMade 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!
Jen Sobjack says
December 17, 2018 at 10:47 amI love that these worked out as cookie bars! Thanks for sharing your feedback!!
Bre says
December 17, 2018 at 11:46 amI forgot to add that I cooked them for 18 minutes in a 7×11 pan on parchment paper, just in case anyone else is interested in making bars!
Jennifer says
December 9, 2018 at 9:14 pmCan 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!
Jen Sobjack says
December 10, 2018 at 10:07 amI have not tried baking these cookies as one large one but I imagine it would be fine to do.
Beralis Kelly says
December 7, 2018 at 10:30 amI’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 says
December 7, 2018 at 10:38 amFor 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 says
November 22, 2018 at 9:39 amI 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.
C.cookies says
November 11, 2018 at 12:26 amCould I avoid refrigerator time if I used softened butter rather than melted?
Jen Sobjack says
November 12, 2018 at 9:00 amYou’d still need to refrigerate the dough before baking. Cookie dough should be cold when it enters the oven or the cookies will spread too much.
Angela Fleming says
October 10, 2018 at 2:58 pmThanks for this recipe! Made the cookies and my family absolutely loved them! ❤️
Heather says
September 13, 2018 at 1:48 pmThese 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 says
September 13, 2018 at 4:35 pmHi 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 says
August 25, 2018 at 4:17 pmMade 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 says
March 1, 2018 at 3:21 pmThey 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 says
March 2, 2018 at 11:20 amIt’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 says
March 4, 2019 at 2:40 pmOften 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 says
January 26, 2018 at 8:59 pmSuch 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
Jen Sobjack says
January 29, 2018 at 9:37 amThere’s no better way to celebrate than with homemade cookies. Congrats on your new home!!
Whitney June says
January 1, 2018 at 11:30 amNever 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).
Jen Sobjack says
January 1, 2018 at 1:16 pmNow you have me craving these cookies! So glad you enjoyed them!!
Rose says
December 30, 2017 at 10:51 pmI 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 🙂
Jen Sobjack says
January 1, 2018 at 1:09 pmThat’s great to hear! This is one of my favorite cookie recipes.