Name: Recipe "Butterscotch, Toffee, Chocolate Chip Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 3 cup all-purpose flour; 1 tsp sea salt; 1 tsp baking soda; 1.5 tsp baking powder; 1 cup unsalted butter (at room temperature); 0.5 cup granulated sugar; 1.5 cup brown sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup milk chocolate chips; 0.75 cup butterscotch chips; 0.75 cup heath toffee bits; sea salt (for sprinkling)

Worth adding to the list: Flourless Chocolate Cookies, Oatmeal Scotchies, Biscoff Pumpkin Oatmeal Cookies, or Magic Cookies.

I had my glucose test this morning. I remember struggling to get that orange drink down when I was pregnant with Caleb, so I was dreading it. This time wasn’t any easier. I kept thinking about these cookies instead. A dozen of them would have been a much better way to spend the morning. These butterscotch toffee chocolate chip cookies are soft, chewy, and full of butterscotch chips, toffee bits, and chocolate chips. They make everything better.

Three Reasons to Love These Butterscotch Toffee Chocolate Chip Cookies

Three kinds of mix-ins: butterscotch chips, toffee bits, and milk chocolate chips. Every bite is a little different.
Soft and chewy centers with buttery, crisp edges, thanks to the combination of brown sugar and a short bake time.
No chilling required. Just mix, scoop, and bake. You can have warm cookies in under 30 minutes.

Key Ingredients for the Best Butterscotch Toffee Chocolate Chip Cookies

Unsalted butter, Using unsalted butter lets you control the salt level. Make sure it’s softened to room temperature for proper creaming. If you only have salted butter, reduce the added sea salt by 1/4 teaspoon.
Brown sugar, Brown sugar adds moisture and gives the cookies their soft, chewy texture. Use light or dark brown sugar. Dark brown sugar will make them slightly more molasses-flavored and even softer.
Heath toffee bits, These add a buttery crunch. You can find them near the chocolate chips in most grocery stores. If you can’t find them, chop up a chocolate-covered toffee bar instead.

Kitchen Tools for Making Butterscotch Toffee Chocolate Chip Cookies

Stand mixer or hand mixer for creaming butter and sugars.
Large baking sheet (preferably light-colored for even browning).
Silpat baking mat or parchment paper to prevent sticking.
2-tablespoon cookie scoop for uniform cookies.
Wire cooling rack for cooling cookies completely.

Tips for Perfect Soft Chewy Cookies Every Time

Cream the butter and sugars for a full 5 minutes until light and creamy. This step adds air, which helps the cookies stay soft. When you add the dry ingredients, mix just until the flour disappears. Overmixing develops gluten and makes cookies tough. Use a 2-tablespoon cookie scoop for even rounds. They’ll bake more uniformly that way.

Why These Cookies Stay Soft and Chewy

The secret to the soft, chewy texture is a combination of brown sugar and the right leavening. Brown sugar contains molasses, which is hygroscopic. It attracts and holds moisture, keeping the cookies tender. The recipe also uses both baking soda and baking powder. Baking soda helps with browning and spread, while baking powder adds extra lift. Together they create a cookie that’s soft in the center with slightly crisp edges. Pull the cookies from the oven when the edges are just golden. The centers will look underdone, but they’ll set as they cool on the hot baking sheet.

Fun Variations on Butterscotch Toffee Chocolate Chip Cookies

You can switch up the mix-ins easily. Try dark chocolate chips instead of milk chocolate for a less sweet cookie. White chocolate chips also work well with the butterscotch. If you like crunch, fold in a half cup of chopped pecans or walnuts. For a gluten-free version, use a good 1-to-1 gluten-free flour blend. The cookies will still be soft and chewy.

Serving Ideas for These Loaded Cookies

These cookies are great on their own, but a cold glass of milk is the classic partner. For a dessert sundae, crumble a couple over vanilla ice cream and drizzle with caramel sauce. They also pair nicely with a hot cup of coffee or a mug of hot chocolate.

How to Store Butterscotch Toffee Chocolate Chip Cookies

Store these cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. If your kitchen is warm, you can refrigerate them, but let them come to room temperature before serving for the best texture.

How to Freeze These Soft Chewy Cookies

You can freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer bag or container, with parchment between layers. Thaw at room temperature for about 30 minutes. You can also freeze the raw dough. Scoop it into balls, freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

Best Way to Reheat Butterscotch Toffee Chocolate Chip Cookies

To bring back that just-baked warmth, microwave a cookie for 10-15 seconds. For a crisper edge, pop it in a 300°F oven for 5 minutes. Don’t overheat or the butterscotch chips can get too soft.

Frequently Asked Questions About Butterscotch Toffee Chocolate Chip Cookies

Can I use salted butter instead of unsalted?

Yes, but reduce the added sea salt by 1/4 teaspoon. The recipe calls for 1 teaspoon sea salt, so use 3/4 teaspoon if using salted butter. The cookies will still turn out well.

Why did my cookies spread too much?

Several reasons. Your butter might have been too soft or melted. Make sure it’s softened but not greasy. Also, if you used too much sugar or not enough flour, they’ll spread. Measure flour by spooning it into the cup and leveling it off. Chilling the dough for 30 minutes can help control spread.

Can I skip the butterscotch chips?

Absolutely. The cookies will still be delicious with just chocolate chips and toffee bits. You can also replace them with an equal amount of additional chocolate chips or white chocolate chips.

Do I need to chill the dough?

No, this recipe works without chilling. But if you want thicker cookies, chill the dough for 30 minutes before baking. It will reduce spread slightly.

How do I make these cookies extra chewy?

Use dark brown sugar instead of light for more moisture. Also, slightly underbake them. Pull them out when the edges are just golden and the centers look soft. Let them cool on the baking sheet for 2-3 minutes to finish setting.

Recipe

Butterscotch, Toffee, Chocolate Chip Cookies

Soft, chewy, and buttery cookies with butterscotch chips, toffee, and chocolate chips! We love everything about these cookies!

easyVegetarian

15 min

Prep Time

12 min

Cook Time

27 min

Total Time

Servings

Snack

Course

American

Cuisine

252 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour
1 tsp sea salt
1 tsp baking soda
1.5 tsp baking powder
1 cup unsalted butter, at room temperature
0.5 cup granulated sugar
1.5 cup brown sugar

2 large eggs
2 tsp vanilla extract
1 cup milk chocolate chips
0.75 cup butterscotch chips
0.75 cup heath toffee bits
sea salt, for sprinkling

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2
In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.
3
In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

4
Slowly add the dry ingredients to the wet ingredients. I add ½ cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, and Heath Toffee Bits.
5
Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.

Nutrition (per serving)

252kcal

Calorie breakdown

Protein5%12 kcal

Fat33%86 kcal

Carbohydrates62%159 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

sea saltSalt, table0 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium7 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated462 kcal

brown sugarSugars, brown1368 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract29 kcal

milk chocolate chipsSnacks, granola bars, soft, coated, milk chocolate coating, chocolate chip1118 kcal

butterscotch chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip756 kcal

heath toffee bitsCandies, HEATH BITES954 kcal

sea saltSalt, table0 kcal

Serving size ≈ 58 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: cookie, dessert, Oven Baked, vegetarian

This post may contain affiliate links. Read our disclosure policy.