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!

Tray of Butterscotch Toffee Cookies next to butterscotch chips and toffee bits from overhead.
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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.

Bowl of raw ingredients and batter before making Butterscotch Toffee Cookies.

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:

  1. Place the balls of dough onto a baking sheet lined with parchment paper.
  2. Next, place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen.
  3. Once frozen, transfer the dough to freezer-safe zipper bags.
  4. 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.
Close up of a Butterscotch Toffee Cookie surrounded by more cookies.

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.

Stack of Butterscotch Toffee Cookies with top cookie halved showing inside texture.

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 on a white table with center cookie having a bite taken out of it.
5 from 1 vote

Butterscotch Toffee Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.


  • 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


  • 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.


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What the Test Kitchen had to say about this recipe:


These were a HUGE hit at my house! The plate had mostly crumbs in a matter of minutes.


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!


These are so crispy and caramelized! The toffee bits bring such a nice texture and flavor to these cookies!


Wow. These cookies are amazing! The crispy edges, tender middle, and buttery-rich flavors all come together to make such a delicious cookie.


These cookies have such a unique texture! They're a little crispy but soft in the middle, and the butterscotch flavor really shines through!


Great crunch from the toffee and flavor from the butterscotch. I love the crispy edges and the soft middle!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

  2. 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!

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