These Toffee Butterscotch Cookies have just enough toffee and a sprinkling of butterscotch chips. They are super fudgy and chewy all while maintaining their golden edges. Ready in just a few minutes and can be frozen for later!
During the holiday season I usually whip up a batch of my Cut Out Sugar Cookies, but there is plenty of time for that. So, I decided to go with another flavor (butterscotch and toffee) that may not look as festive, but still give off all of the holiday vibes!
These sweet cookies are full of butterscotch morsels, and if you think you are missing out on the classic chocolate chips, toss some of those in the cookie dough too to get the best of both worlds! Either way, these are delicious with a tall glass of milk or a hot cup of coffee. We often have a variety of cookies on the counter, including our Double Chocolate Chip Cookies and our Peanut Butter Cup Cookie Bars.
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Where to Find Toffee Pieces
If you are unfamiliar with English toffee, you may be wondering where you can find it. Most local grocery stores keep it on the candy aisle or in the baking section. Just so you know, Heath (like the candy bar) is a great brand to use if you don’t see anything else. Sometimes during the holidays, they may be low on stock!
🍪 Ingredients:
- Unsalted butter – softened to room temperature
- Granulated sugar – the yummy sweetness for these cookies
- Light brown sugar – when you measure, be sure it’s packed into your measuring cup
- Eggs – allow the eggs to come to room temperature before adding to the mixing bowl
- Vanilla extract – adds that warmth of flavors
- All-purpose flour – measure flour by fluffing the flour in the container or sack with a spoon; then, spoon flour into your measuring cup and level off the top with a knife – this will help to keep the flour light and airy and ensure you don’t overmeasure.
- Baking soda – helps make the cookies raise
- Cream of tartar – adds that great flavor
- Salt – enhances the flavors
- Butterscotch chips – the star of the show
- English toffee bits – you can also use chocolate toffee bits
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Add chocolate chips or white chocolate chips for a flavor medley.
- For a sweet and tart flavor, try adding diced dried cranberries.
🔪 Instructions:
PREP: Preheat your oven to 350 degrees.
Step 1: Cream butter, table sugar, and brown sugar in a large mixing bowl using an electric mixer on medium speed. It should take about two minutes and is ready once it becomes light and fluffy. Add the eggs (that are room temp) and vanilla, then continue mixing for another 5 minutes. Use a spatula to scrape down the sides of the mixing bowl.
Step 2: In another bowl, combine the baking soda, all-purpose flour, salt, and cream of tartar.
Step 3: Gradually add a spoonful of the flour mixture to the wet ingredients while mixing on low speed. Continue until all of the dry ingredients are incorporated.
Step 4: Sprinkle in the butterscotch chips and toffee pieces and mix just until it’s combined.
Step 5: Prepare your baking sheets by lining them with parchment paper, spraying with cooking spray, or use a silicone baking mat (silpat). Using a cookie scoop, form dough balls and place them on the baking sheet leaving about 2 inches in between each cookie.
Step 6: Bake until the cookies spread out evenly across the top and are slightly golden brown around the edges. They should only need about 10 minutes.
Step 7: Once they are finished cooking, transfer the cookies to a cooling rack to cool before serving.
GARNISH/SLICE/SERVE: Serve these chewy cookies warm out of the oven. Enjoy also as an ice cream sandwich with a big scoop of vanilla ice cream in between two!
Recipe Tips for Butterscotch Toffee Cookies:
- It is important to cream together the 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.
- If you’d like, add a few butterscotch chips and/or toffee bits 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.
Recipe FAQs
Place cookies a freezer bag or freezer-safe container after they have cooled. Use a piece of parchment paper to separate the layers so the cookies don’t stick together when you are ready to thaw them.
They will stay fresh for up to 3 months in the freezer as long as they are stored properly.
You can store these chewy butterscotch treats in an airtight container on the counter for up to 4 days.
More Easy Cookie Recipies
If you tried this Toffee Butterscotch Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Toffee Butterscotch Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1 ½ cups butterscotch chips
- 1 8 oz. bag of English toffee bits
Instructions
- In a large mixing bowl, beat together 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 on 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 on low speed, and incorporating each flour addition until all has been combined.
- Beat in the butterscotch chips and the toffee pieces, just until combined
- Preheat the oven to 350 degrees 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” 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 allow to cool.
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Notes
Recipe Tips for Butterscotch Cookies:
- It is important to cream together the 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.
- If you’d like, add a few butterscotch chips and/or toffee bits 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
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