Butterscotch Toffee Cookies are rich, chewy cookies with gooey butterscotch chips and crunchy toffee bits in every bite! The butterscotch gives you a buttery, caramel-like flavor while the toffee bits provide crunchy, caramelized sweetness. If these are your kind of cookie, you will also want to check out my Browned Butter Toffee Cookies!
Ingredients & Substitutions
Butter: I like to use unsalted butter in most of my baking recipes to have control over the amount of salt added. If using salted butter, you may want to lessen the amount of salt in the recipe.
Sugar: You will need both light brown sugar and granulated sugar when making the cookies. Using both gives the cookies a well-rounded flavor and a soft, chewy texture.
Butterscotch Chips: One of the stars of the recipe is the butterscotch chips. They give the cookies a creamy texture with their sweet, buttery flavor and hints of caramel and vanilla.
Toffee Bits: Look for toffee bits without any chocolate coating. (Although those would be delicious, too!) When folding in the toffee bits, you could reserve a few to add to the tops of the cookies before they are baked.
Can I Make The Cookie Dough Ahead Of Time?
Yes! It’s easy to get the cookie dough made in advance and frozen until you are ready for freshly baked cookies. To freeze the cookie dough:
- Place the balls of dough onto a baking sheet lined with parchment paper.
- Next, place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen.
- Once frozen, transfer the dough to freezer-safe zipper bags.
- When ready, bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Can I Add Any Mix-Ins To Butterscotch Toffee Cookies?
Sure! Although delicious as-is, you could try mixing in some add-ins. Chopped nuts like pecans, almonds, or walnuts would add more crunch. If you love raisins, add a few of those! Or, for chocolate lovers, mix in a few chocolate chips (or half chocolate chips, half butterscotch). You could also use English toffee bits coated with chocolate.
How To Store Butterscotch Toffee Cookies
To store butterscotch toffee cookies, first, let the cookies cool to room temperature. Next, store the cookies in an airtight container at room temperature. They will last up to 3-4 days. For longer storage, freeze the cookies in a freezer-safe container for up to 2-3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more information.
Butterscotch Toffee Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (312.5 g) all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 ½ cups (255 g) butterscotch chips
- 8 ounces toffee bits
Instructions
- Preheat the oven to 375ºF. Line baking sheets with parchment paper.
- In a large mixing bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer, cream together until well combined.
- Add eggs and vanilla, mixing until combined.
- Add flour, salt, and baking soda. Mix until incorporated.
- Fold in butterscotch chips and toffee bits.
- Using a 2-tablespoon cookie scoop, drop balls of cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-11 minutes, or until edges turn lightly golden brown.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These were a HUGE hit at my house! The plate had mostly crumbs in a matter of minutes.
Elizabeth
I love these cookies! They get a little brown and crispy around the edges with a softer center. If you love butterscotch and toffee, make these cookies!
Rachael
These are so crispy and caramelized! The toffee bits bring such a nice texture and flavor to these cookies!
Bella
Wow. These cookies are amazing! The crispy edges, tender middle, and buttery-rich flavors all come together to make such a delicious cookie.
Annabelle
These cookies have such a unique texture! They're a little crispy but soft in the middle, and the butterscotch flavor really shines through!
Selena
Great crunch from the toffee and flavor from the butterscotch. I love the crispy edges and the soft middle!
Absolutely delicious!!!!!!!! Adding these to my standard cookie rotation.
I followed the recipe exactly. TWICE! On two separate days. Taking no shortcuts. And mine didn’t turn out anything like these. What could have possibly gone wrong?
Hi Tam – what happened? What results are you seeing?
Hey—I think they were a tad too sweet. (Yes, even for cookies!) Could I cut both sugars by, say, 1/4 cup each without affecting the texture? Enjoyed them, though!
Great recipe- easy and just as described! This will be a new go-to!
I’ve made these multiple times. Once with Butterscotch chips, which was a little too sweet for me so I substituted with white chocolate chips and they were a huge hit!! Thank you!
Hi! Can make these a just toffee cookies with the butterscotch chips? What changes will I need to make?
Another great recipe Amanda!! They turned out wonderful! Definitely sweet but so good!!! Thank You! Happy Fall! 🎃👻
Toooo sweet! Next time I’ll cut the butterscotch chips way down. However they are delicious!