★★★★★

Butterscotch Toffee Cookies

Butterscotch Toffee Cookies are the ultimate chewy cookie! Made with real toffee bits and butterscotch, these giant cookies are irresistible, especially paired with a glass of milk.

I love the caramelized buttery taste of toffee in all kinds of desserts. Try these Toffee Cashew Cookies next! Or give our chocolate chip toffee bars a try for a thick and chewy treat.

Butterscotch cookies with toffee bits on wooden paddle.

Why this Recipe Works

I know a thing or two about cookies by now. And these cookies are some of my best!

I feel like butterscotch is always so under-represented, I am changing that NOW.

  • Butterscotch Toffee Cookies may be the chewiest cookies ever!
  • Brown sugar and butterscotch caramelize together in these cookies as they bake for an incredible flavor.
  • The dough expands and spreads in the oven to create giant cookies!
  • Toffee bits and butterscotch morsels is a winning combination.

You can whip up some English toffee at home, and use some of the broken bits and pieces in today’s recipe!

Ingredient Notes

Ingredients needed for today's butterscotch cookies.

Making today’s recipe is simple enough with ingredients you may already have in your pantry. Be sure to scroll down all the way to the recipe card for a complete list with exact measurements.

  • Unsalted butter tastes best in butterscotch toffee cookies. It allows you to control the saltiness of the finished cookies.
  • Light brown sugar combined with the butter gives these cookies a caramelized flavor and super chewy texture.
  • Butterscotch morsels are found in the baking aisle near the chocolate chips. They soften into the cookies as they bake for bits of buttery, creamy heaven.
  • Toffee bits – I use the Heath brand, also found in the baking aisle. They add a little crunch to the soft, chewy cookies that makes them that much more delicious.

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

Step by step photos showing how tomake butterscotch toffee cookies.

Tips and Tricks

  • Refrigerate the dough! This is a must. If you don’t, the cookies will become flat as the butter and brown sugar caramelize. Chilling allows them to spread just enough.
  • Space cookies 3 inches apart. I used my 2 Tbsp scoop and even so, these cookies are BIG! Give them enough space so they don’t spread into each other.
  • Do not over cook. They’ll still look slightly soft when they come out. They continue to set up as they cool.
  • Use parchment paper. All the brown sugar and toffee makes this cookie dough rather sticky, so remember to line your cookie sheet.
  • Freeze. Use our guide on how to freeze cookie dough for best results!
Butterscotch cookies stacked on white plates.

Recipe FAQs

I can’t find toffee bits. What can I use instead?

If toffee baking bits aren’t available, you could use toffee bark broken into tiny pieces in these cookies. Or leave them out and make plain butterscotch cookies instead!

How long do I need to chill the dough?

The dough needs at least an hour to chill in the refrigerator. For quicker chilling, stick it in the freezer for about 20 minutes. If you want to store it in the fridge longer, wrap it tightly with plastic wrap and use within 2-3 days.

What’s the best way to store baked cookies?

Stored these Butterscotch Toffee Cookies in an airtight container at room temperature. Enjoy within 1 week.

More Easy Desserts

Yield: 48 cookies

Butterscotch Toffee Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Butterscotch Toffee Cookies are the ultimate chewy cookie! Made with real toffee bits and butterscotch, these giant cookies are irresistible, especially paired with a glass of milk.

Ingredients

  • 1 ½ cup unsalted butter, softened
  • 2 ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • ¼ cup milk
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 package (12 ounce) butterscotch morsels
  • 1 package (8 ounce) Heath toffee bits

Instructions

  1. In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
  2. Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
  3. Refrigerate for at least one hour.
  4. Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
  5. Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.

Notes

  • Use browned butter for best flavor.
  • Refrigerate the dough! This is a must. If you don't, the cookies will become flat as the butter and brown sugar caramelize. Chilling allows them to spread just enough.
  • Space cookies 3 inches apart. I used my 2 Tablespoon scoop and even so, these cookies are BIG! Give them enough space so they don't spread into each other.
  • Do not over cook. They'll still look slightly soft when they come out. They continue to set up as they cool.
  • Use parchment paper. All the brown sugar and toffee makes this cookie dough rather sticky, so remember to line your cookie sheet.
  • Freeze. Use our guide on how to freeze cookie dough for best results!

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 54mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you love chewy cookies and sticky sweet toffee flavor, you’ll love this Butterscotch Toffee Cookie recipe!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 7, 2022

Comments & Reviews

  1. Made these this morning and knew I did not have time to refrigerate the dough…so, used 1/2 cup white sugar instead of all brown sugar (I thought the brown sugar contributed to spreading and that is what I was afraid of)…reduced oven temp to 350 degrees…turned out perfectly with no chill time.  I made some regular sized cookies and some jumbo!  Very tasty cookie that I think my co-workers are going to love.

  2. I have no idea why this happens (chemistry wasn’t my best subject!), but any cookie I try to bake comes out puffy, sometimes cake like. I prefer the flatter, chewier cookies, and it eludes me. Any suggestions? Thank you. (My oven runs hot, so I have to adjust the heat down 25 degrees…not sure that might play a part.)

  3. Cookie dough in the freezer is a must. Who doesn’t want access to warm cookies. I think these look great. I love the butterscotch and toffee combination.

  4. Amy, these are the cookies of my dreams! Seriously, I love everything butterscotch (the morsels are addicting), caramel, toffee and anything Butterfinger-ish. Thank you for sharing and have a great rest of the week!

    1. Butterfingers are truly one of my favorite candy bars!!! Glad you like these, hope you are doing well my friend 🙂

  5. Yum! Chewy cookies are the WAY to go… and the butterscotch AND toffee sound absolutely amazing. They are so pretty! They’d look even better in my stomach 🙂

  6. The cookies don’t look ugly at all! All I need is a baker’s dozen and a glass of milk!

  7. I don’t think these are ‘ugly’ at all but even then, rustic looking foods often taste the best! I am loving seeing cookies and these sound very flavorful with an awesome texture. We are big fans of chewy cookies in this house!

  8. Are you kidding!? These look fantastic! I’m in love with toffee too, and love putting it in cookies. And yes, the parchment is a must 🙂

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