Butterscotch Toffee Chocolate Chip Cookies are soft, chewy cookies loaded with butterscotch, chocolate, and crunchy toffee bits
Sometimes the very best recipes come from a little creativity in the kitchen—and a pantry that needs cleaned out.
That’s exactly how these Butterscotch Toffee Chocolate Chip Cookies came to be. I had a handful of baking chips leftover from other recipes—just small amounts of each—and instead of putting them back in the cabinet, I decided to combine them into one cookie.
The result? A soft, buttery cookie filled with layers of flavor—sweet butterscotch, rich chocolate, and a little crunch from toffee bits. These cookies quickly became a family favorite, and they’re now one of my go-to recipes when I want something a little extra special.
And if you’re like me and love a little finishing touch, you can drizzle or dip them in melted chocolate for an easy bakery-style upgrade.
HOW TO MAKE BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIES:
Ingredients
(Full measurements in recipe card below)
- All-purpose flour
- Baking soda
- Kosher salt
- Butter, softened
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- Milk chocolate chips
- Butterscotch chips
- White chocolate chips
- Milk chocolate toffee bits
Optional Topping
- White chocolate melting wafers or milk chocolate chips
- Extra toffee bits
Instructions for making Butterscotch Toffee Chocolate Chip Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Cream butter and sugars
In a large bowl, beat butter until smooth. Add granulated sugar and brown sugar; mix until creamy. - Add eggs and vanilla
Beat in eggs one at a time, then add vanilla extract. - Combine wet and dry ingredients
Gradually add the flour mixture in three additions, mixing just until combined. - Stir in baking chips
Fold in butterscotch chips, milk chocolate chips, white chocolate chips, and toffee bits. - Scoop dough
Drop rounded tablespoons or use a cookie scoop onto prepared baking sheets. - Bake
Bake for 9–11 minutes, until edges are lightly golden. Do not overbake. - Cool
Let cookies sit on the baking sheet for 3–5 minutes before transferring to a cooling rack.
These cookies are especially delicious while still warm—the butterscotch flavor is subtle but so comforting.
Fold in the butterscotch chips, milk chocolate chips, white chocolate chips, and chocolate toffee bits.
Drop dough by using a small scoop or rounded tablespoon onto parchment paper.
Bake 9-11 minutes. I like to remove them from the oven a little early and allow to continue baking on sheet.
Transfer to a cooling rack when they are set. (about 3-5 minutes). These were so good warm. They have just a mild taste of the butterscotch.
They are perfect at this stage, but I had a cup of white melting chocolate leftover, so I thought I could use it.
Optional Chocolate Finish (Highly Recommended!)
If you want to take these cookies to the next level:
- Melt white chocolate or milk chocolate over a double broiler. or in the microwave in 15-second intervals, stirring each time
- Drizzle over cookies or dip half of each cookie
- Sprinkle with extra toffee bits while chocolate is still warm
- Let set so the chocolate can harder before storing
This step gives them that bakery-style look—and my taste testers (family and neighbors!) all agreed this was their favorite version.
They go great with a glass of cold milk.
Another delicious variation to a chocolate chip cookie is the
Caramel Pecan Choc Chip cookies. Try these fall cookies also.
Butterscotch Pumpkin Spice Cookies,
Caramel Apple Snickerdoodles
Cranberry Orange Pecan Snickerdoodles.
Why Everyone Loved These Butterscotch Toffee Chocolate Chip Cookies
- They are so easy to make and there is a variety of ways to top them off.
- The flavor combination of butterscotch and toffee is so unique. Delicious!
- This recipe makes a large number of cookies, so they are great to serve a crowd.
- They are perfect for fall and smell so good baking.
- A great way to use small amounts of baking chips in your pantry.
Frequently Asked Questions
How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack
How do I store the cookies?
After they have cooled, place in airtight containers and keep for 3-4 days. They also freeze well by placing them in Ziploc bags or airtight containers. Freeze up to 2 months.
This post was shared on Weekend Potluck @ Sweet Little Bluebird
BUTTERSCOTCH TOFFEE CHOCOLATE CHIP COOKIES
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup milk chocolate toffee bits
- Optional Glaze:
- 1 cup white chocolate melting discs
- 1/2 cup milk chocolate toffee bits
- OR
- 1 cup milk chocolate chips
- 1/2 cup milk chocolate toffee bits
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium size mixing bowl, combine the flour, baking soda, salt; set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Add the sugar, brown sugar and combine. Add the vanilla and eggs, one at a time. Beat on medium speed to combine ingredients well.
- Gradually add the flour mixture, in three parts, beating just enough to combine.
- Stir in the milk chocolate, butterscotch, white chocolate chips, and toffee bits. Combine ingredients well.
- Drop dough by using a small scoop or rounded tablespoon onto parchment paper.
- Bake 9-11 minutes. I like to remove them from the oven a little early and allow to continue baking on sheet.
- Transfer cookies to a wire cooling rack when they are set. (about 3-5 minutes)
- If making one of the glazes, melt the chips over a double broiler, or in the microwave at 15 second intervals until they are melted, stirring after each. Drizzle or dip the cookies in melted chocolate and sprinkle small amount of toffee bits on top while hot. Allow chocolate to cool and set back up before packing away.
- Makes about 5 dozen cookies.
Notes
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
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