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Butterscotch Toffee Cookies
Sweet and crunchy with golden edges, but still soft in the middle, Butterscotch Toffee Cookies are made with real toffee bits and butterscotch chips.
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Made with real toffee bits and butterscotch chips, these Butterscotch Toffee Cookies are the perfect blend of buttery and sweet. These yummy cookies are simple enough to whip up any time you need a warm cookie treat!
MORE RECIPES: Neiman Marcus Cookies | Christmas Shortbread Cookies | Butterscotch Delight
Butterscotch Toffee Cookies are the ideal chewy cookie. They are sweet and crunchy with golden edges, but still soft in the middle.
These Butterscotch Toffee Cookies are absolutely perfect with a hot cup of coffee or a tall glass of milk. Want to make these cookies extra decadent? Put two Butterscotch Toffee Cookies together with a big scoop of vanilla ice cream in the middle to make an incredible ice cream sandwich!
Butterscotch Toffee Cookies are quite simply irresistible. And the best part is that you’ll have them hot out of the oven in less than 30 minutes. They’ll soon become your favorite go-to treat!
Butterscotch Toffee Cookies Ingredients
- Butter - unsalted butter
- Sugar - granulated sugar
- Sugar - light brown sugar
- Eggs - large eggs
- Vanilla extract
- Flour - all-purpose flour
- Baking soda
- Cream of tartar
- Salt - kosher salt
- Butterscotch chips
- Toffee - English toffee bits
Make sure to cream the butter and sugar and then continue to beat the mixture after the eggs and vanilla are added. This is to make sure that the dough holds its shape properly during baking and that the butter doesn’t separate and melt.
Love the taste of butterscotch and toffee, but missing the chocolate? Toss some of your favorite chocolate chips into the batch for some additional rich flavors.
You can top the Butterscotch Toffee Cookies with additional butterscotch chips and or/toffee chips as soon as they are out of the oven. That gives the cookies a beautiful, tasty garnish, and ensures that everyone knows what’s inside.
How to Make Butterscotch Toffee Cookies
FIRST STEP: 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.
SECOND STEP: In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
THIRD STEP: 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.
FOURTH STEP: Beat in the butterscotch chips and the toffee pieces, just until combined.
FIFTH STEP: Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
SIXTH STEP: Use a cookie scoop to form balls from the dough and space them 2 inches apart on a greased cookie sheet.
SEVENTH STEP: Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
EIGHTH STEP: Transfer cookies to a cooling rack and let them cool.
What if I can’t find toffee bits?
If you can’t find toffee baking bits, you can use toffee bark broken into tiny pieces for these cookies.
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. 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. You can also get chocolate-covered toffee bits to change these up too.
How to Store Butterscotch Toffee Cookies
ON THE COUNTER: You can store these cookies in an airtight container on the counter for up to 4 days.
IN THE FREEZER: Butterscotch Toffee Cookies can be stored in the freezer in an airtight container for up to 3 months.
Butterscotch Toffee Cookies
Sweet and crunchy with golden edges, but still soft in the middle, Butterscotch Toffee Cookies are made with real toffee bits and butterscotch chips.
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
- 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
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.
Nutrition
Calories: 217kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 164mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 301IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg
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