Butterscotch Toffee Cookies

I’m in love with these Butterscotch Toffee Cookies! If you love chewy cookies, I’m pretty sure you’ll love these too!

Chewy Butterscotch Toffee Cookies are one of the best treats ever. They may be thin, but they are packed with flavor!

First, I apologize at how ugly these cookies may appear. Thin. Brown. Boring.

But, OMG please do not let their appearance be your guide. These cookies may be one of the best cookies I’ve ever made. Yeah. Really.

Although, to be fair, I have a deep love for butterscotch morsels. And toffee bits. So there’s that.

Did I mention these are giant too? I used my 2 Tbsp scoop, and because the brown sugar and toffee caramelize together in this cookie they spread. Even after refrigerating the dough for an hour. Don’t be alarmed (be prepared!). Space these cookies out at least 3 inches apart. And don’t overcook them either. Mine took about 12-14 minutes, I let them cool completely on the pan before moving to wire rack.

And did I tell you yet to use parchment paper? Seriously a must with these cookies.

Chewy Butterscotch Toffee Cookies are one of the best treats ever. They may be thin, but they are packed with flavor!

All these rules, are you afraid? Please don’t be! Just trust me when I tell you how wonderful these taste. The sweet butterscotch, the chewy toffee, these cookies ruined my healthy eating last week. But, they were the perfect treat to pack in my kid’s lunches on their first day back to school!! (I may have been more excited than they were about that!).

As I do with most of my cookie baking, you can drop your cookie dough onto a parchment paper lined baking sheet and freeze for an hour. Then package up those cookie dough balls and store in a freezer safe bag until you are ready to bake some fresh, chewy cookies! At any given time there may be dozens of cookie dough balls in my freezer just waiting to be baked up fresh!

So who’s coming over for fresh cookies?

Chewy Butterscotch Toffee Cookies are one of the best treats ever. They may be thin, but they are packed with flavor!

Yield: 5-6 dozen

Butterscotch Toffee Cookies

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

Chewy Butterscotch Toffee Cookies

Ingredients

  • 1 1/2 cup unsalted butter, softened
  • 2 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1/4 cup milk
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 package (12oz) butterscotch morsels
  • 1 package (8oz) 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.

Nutrition Information:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 64mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

Did you make this recipe?

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More delicious cookies from some of my friends:

Chewy Butterscotch Toffee Cookies are one of the best treats ever. They may be thin, but they are packed with flavor!

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 January 11, 2015

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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