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. 

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! 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.

butterscotch toffee cookies spread out on a wire rack

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!

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: Bake the cookies

Roll the 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
  • 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 stacked on a wire rack
4.58 from 140 votes

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.
Prep Time :15 minutes
Cook Time :12 minutes
Total Time :27 minutes
Servings :30
Author :Jen Sobjack

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.

Video

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

Nutrition

Serving: 1cookieCalories: 178kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 118mgPotassium: 24mgFiber: 0.2gSugar: 19gVitamin A: 254IUVitamin C: 0.02mgCalcium: 11mgIron: 0.5mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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Recipe Rating




99 Comments

  1. 5 stars
    I 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!

  2. 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!

    1. Jen Sobjack says:

      I have not tried baking these cookies as one large one but I imagine it would be fine to do.

  3. Beralis Kelly says:

    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!

    1. Jen Sobjack says:

      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.

  4. Penny Calla says:

    5 stars
    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.

  5. Penny Calla says:

    5 stars
    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.

  6. C.cookies says:

    Could I avoid refrigerator time if I used softened butter rather than melted?

    1. Jen Sobjack says:

      You’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.

  7. Angela Fleming says:

    5 stars
    Thanks for this recipe! Made the cookies and my family absolutely loved them! ❤️

  8. Angela Fleming says:

    5 stars
    Thanks for this recipe! Made the cookies and my family absolutely loved them! ❤️

  9. 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.

    1. Jen Sobjack says:

      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.

  10. 5 stars
    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.