Butterscotch Toffee Cookies

 

Soft, chewy, and buttery, Butterscotch Toffee Cookies are a delicious treat made with butterscotch chips and real toffee bits.
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Table of Contents
  1. Butterscotch Toffee Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make Butterscotch Toffee Cookies
  4. How to Serve Butterscotch Toffee Cookies 
  5. Storage 
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Butterscotch Toffee Cookies are the ultimate sweet and chewy cookie. Made with butterscotch chips and real toffee bits, these simple cookies are utterly irresistible.

If you love these Butterscotch Toffee Cookies and are craving more butterscotch flavor, you’ll have to try Butterscotch Delight, Butterscotch Haystacks, and Butterscotch Sauce

Butterscotch Toffee Cookies Ingredients

You will need:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt
  • 1½ cups butterscotch chips
  • 8 ounces English toffee bits

Substitutions and Additions

CHOCOLATE CHIPS: You can play around with the type of chips you use in this recipe. Switch out the butterscotch chips for white chocolate chips or semi-sweet chocolate chips in this perfect cookie. Or you can use a mixture of half butterscotch and half another flavor if you’d like in these sweet treats. 

How to Make Butterscotch Toffee Cookies

STEP ONE: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.

PRO TIP: It is important to cream butter and sugars and then continue beating after the eggs and vanilla are added. This ensures that the dough holds its shape during baking and the butter doesn’t separate and melt, turning the cookies into flat crispy puddles.

STEP TWO: In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.

STEP THREE: Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

STEP FOUR: Beat in the butterscotch chips and the toffee pieces, just until combined.

STEP FIVE: Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.

STEP SIX: Use a cookie scoop to form balls from the dough and space them 2 inches apart on a greased cookie sheet.

PRO TIP: An ice cream scoop will work fine if you don’t have a cookie scoop on hand.

STEP SEVEN: Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

PRO TIP: If you’d like, add a few butterscotch chips and/or toffee chips to the tops of the cookies as soon as they come out of the oven for a “pretty” cookie that tells everyone exactly what’s inside.

STEP EIGHT: Transfer cookies to a cooling rack and let them cool.

How to Serve Butterscotch Toffee Cookies 

A delightful afternoon treat or the perfect addition to a holiday cookie tray, these delicious cookies are an excellent addition to your cookie jar. Enjoy your Butterscotch Toffee Cookies with a glass of milk, a cup of coffee, or even some homemade hot chocolate. 

Storage 

ON THE COUNTER: Store these butterscotch cookies in an airtight container for up to 4 days. 

IN THE FREEZER: Freeze these yummy treats for up to 3 months stored in an airtight container.

Butterscotch Toffee Cookies have the best flavor you’ve ever tasted! The rich butterscotch flavor makes these cookies perfect for the holiday season. Soft, chewy, and buttery, these yummy cookies are simple enough to whip up anytime you’re in the mood for a sweet treat. 

FREQUENTLY ASKED QUESTIONS

Can I freeze these cookies? 

This buttery cookie recipe freezes well and can be stored in an airtight container for up to three months.

Can I add nuts to these cookies? 

Walnuts or pecans would be amazing in this recipe. Add ½ cup of nuts to your mixture with the butterscotch chips and toffee bits.

Can I use a different flavor of chips in this recipe? 

Any flavor of chips would be delicious in this recipe. You can also get chocolate-covered toffee bits to change these up too.

MORE RECIPES YOU’LL LOVE

Butterscotch Toffee Cookies

Soft, chewy, and buttery, Butterscotch Toffee Cookies are a delicious treat made with butterscotch chips and real toffee bits.
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Cookies
Cuisine American
Servings 30

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt
  • cups butterscotch chips
  • 8 ounces English toffee bits

Instructions
 

  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
  • In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
  • Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
  • Beat in the butterscotch chips and the toffee pieces, just until combined.
  • Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
  • Use a cookie scoop to form balls from the dough and space them 2 inches apart on a greased cookie sheet.
  • Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
  • Transfer cookies to a cooling rack and let them cool.

Notes

PRO TIP: It is important to cream butter and sugars and then continue beating after the eggs and vanilla are added. This ensures that the dough holds its shape during baking and the butter doesn’t separate and melt, turning the cookies into flat crispy puddles.
PRO TIP: An ice cream scoop will work fine if you don’t have a cookie scoop on hand.
PRO TIP: If you’d like, add a few butterscotch chips and/or toffee chips to the tops of the cookies as soon as they come out of the oven for a “pretty” cookie that tells everyone exactly what’s inside.

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