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Butterscotch Toffee Cookies

close up shot of Butterscotch Toffee Cookies stacked on top of each other on a cooling rack
These butterscotch toffee cookies are deliciously chewy and packed with butterscotch and toffee bursts.
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Table of Contents
  1. BUTTERSCOTCH TOFFEE COOKIES INGREDIENTS
  2. HOW TO MAKE THIS BUTTERSCOTCH TOFFEE COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These divine butterscotch toffee cookies are so sweet and chewy, they’ll make you want to go back for seconds. They are packed with butterscotch chips and toffee pieces that give these cookies a sweet flavor that will keep your taste buds begging for more.

For more cookie recipes that we just adore, try out our Twix cookies and blueberry cookies.

BUTTERSCOTCH TOFFEE COOKIES INGREDIENTS

You’ll need:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar 
  • ½ cup packed 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
  • 1 ½ cups butterscotch chips
  • 1 (8-ounce) bag of 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.

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HOW TO MAKE THIS BUTTERSCOTCH TOFFEE COOKIES RECIPE

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

STEP TWO: In a large bowl with an electric mixer at medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the 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 THREE: In a medium bowl, combine flour, baking soda, cream of tartar, and salt.

STEP FOUR: Add the flour mixture to the wet ingredients by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

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

STEP SIX: Use a cookie scoop to form balls from the dough and space cookie balls 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 to 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 wire rack and let them cool. 

HOW TO SERVE

A glass of milk or cup of coffee and a plate of these delicious cookies would make the perfect snack, in my opinion. Or how about adding them to a tray of cookies along with our cherry chocolate chip cookies or Cool Whip cookies?

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.

These cookies are perfect for the holiday season with their buttery, chewy, and sweet goodness. The rich butterscotch flavor is beyond heavenly, and the crunch of the toffee bits is a fun contrast to the soft texture of the cookie.

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

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close up shot of Butterscotch Toffee Cookies stacked on top of each other on a cooling rack

Butterscotch Toffee Cookies

5 from 1 vote
These butterscotch toffee cookies are deliciously chewy and packed with butterscotch and toffee bursts.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 30 cookies

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 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.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 45mg | Fiber: 1g | Sugar: 22g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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