Butterscotch Toffee Chocolate Fudge Cookies.

Butterscotch Toffee Fudge Cookies

Butterscotch, toffee, & chocolate fudge.

It goes without saying that these cookies are… decadent.

As I was brainstorming how to use up some leftover heath bar toffee bits from my Brown Butter Toffee Chocolate Chip Cookies, I realized I haven’t shared any chocolate cookie recipes with you yet.  This basic chocolate cookie recipe has absolutely no eggs (wooooo! safe and edible cookie dough!) and results in a super rich cookie that is almost brownie-like. Moist, fudgy, and very chewy. I like my cookies extra chewy!

Butterscotch Toffee Fudge Cookies


Butterscotch Toffee Chocolate Fudge Cookies

Yield: 2 - 2.5 dozen

Print Recipe


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened natural cocoa powder
  • 1 and 1/2 teaspoon vanilla extract
  • 1/3 cup milk  (I used almond milk, but regular or soy would be fine)
  • 3/4 cup butterscotch chips
  • 3/4 cup heath bar toffee bits


Spray baking sheet with nonstick spray (or line with silpat). Set aside.

With a stand alone mixer, beat the butter on medium speed until light & creamy. Add both sugars & vanilla and beat until smooth. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk. Add the second 1/2 of the flour mixture. Mix well. Fold in butterscotch chips and heath bar toffee bits. Chill dough for 30 minutes.

Preheat oven to 325 degrees. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12-13 minutes and let the cookies cool completely on the cookie sheet between batches.

Sally's Tips: Keep the cookie dough chilled in between batches. Dough MUST be cold. These cookies will be very soft and may appear undone when taking out of the oven. They will firm up after cooling on the baking sheet.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Check out a few of my other chocolate cookie recipes:


Death by Chocolate Peanut Butter Chip Cookies

Death by Chocolate Peanut Butter Chip Cookies


York Peppermint Patty Fudge Cookies

York Peppermint Patty Fudge Cookies (3 of 1)


Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies-7





28 Responses to “Butterscotch Toffee Chocolate Fudge Cookies.”

  1. #
    Choc Chip Uruposted March 19, 2012 at 2:21 pm

    Chocolate and butterscotch with brown butter? Life doesn’t get anymore delicious than these gorgeous cookies *drool* 😀
    By the way thank you for subscribing – I hope I live up to your sweet expectations 🙂

    Choc Chip Uru


  2. #
    Nicky @ Pink Recipe Boxposted March 20, 2012 at 7:39 am

    So many cookies! All of these look absolutely amazing. Can’t wait to try them for myself!


  3. #
    Erin @ Dinners, Dishes, and Dessertsposted March 20, 2012 at 4:52 pm

    Yummy, love all the cookies! Butterscotch is such a great flavor!


  4. #
    Reeni (@Reeni_Spice)posted March 20, 2012 at 8:47 pm

    How positively delectable! You packed so many yummy flavors in these – I can’t even imagine how good they taste! I want one. Or five. Now. I like chewy cookies too!


  5. #
    Dorothy @ Crazy for Crustposted March 21, 2012 at 6:45 pm

    Those make me want to eat my screen!


  6. #
    The Hookposted April 2, 2012 at 1:34 pm

    Great work -once again!


    • Sallyreplied on April 2nd, 2012 at 1:42 pm

      thanks 🙂


  7. #
    Kathy De Joriaposted July 7, 2012 at 1:52 pm

    **Sally, Your recipes are simply wonderful!! I am a new fan today. Just copied the recipe above w/ the Nutella!! I have shared you w/ some of my FB friends already and will continue to do so. Do you have a real tasty recipe for the green apples that are almost ready to harvest from my tree?? <3 <3 XXX


  8. #
    Emilyposted August 7, 2012 at 11:51 pm

    Hey! So I loved this recipe, I just wanted to tell you what I did with it, since I know you can appreciate it:) Seeing as how we are both obssesed with Peanut Butter!;)

    I did everything exactly as you write it, excpet for putting toffee in it. Instead of the toffee, I put 1/2 Cup of chunky peanut butter. HAS to be chunky, because then when it’s all mixed in, there’s tiny peanut pieces. I melted it for 20 seconds in the microwave before putting it in the dough. Then I chilled for 30 min. And then when they were on the cookie sheet, I used a spoon to make little craters in each cookie……which I…..filled with PEANUT BUTTER!;) And they were amazingggggg. So try that next time if you want to:) Thanks for the awesome recipe. Your blog is amazing, and I am becoming addicted to it;)

    <3 Emily


    • Sallyreplied on August 8th, 2012 at 8:41 am

      Emily…… please come over and bake those for me!!!!!! They sound incredible… probably like the BEST cookie I’ve ever, ever heard of. That’s it, I gotta make them. You are a genius. Thank you so much for writing in, this made my day! 🙂


      • Emilyreplied on August 12th, 2012 at 7:12 pm

        They WERE totally awesome cookies! I think you will like them a lot,…hopefully lol;)
        You are so very welcome!!
        My birthday is coming up, and I really want to make a blackberry cake with blackberry icing for my cake this year. I was wondering if you had any recipes or advice for this??:)

  9. #
    Brianposted August 19, 2012 at 8:58 pm

    Could you use splenda instead of sugar on the toffee peanut butter cookies?


  10. #
    Amyposted August 31, 2012 at 8:52 pm

    I think that substituting peanut butter chips for the butterscotch chips would be great too (or possibly adding in addition to). boy those peanut butter/chocolate ones sound good. 🙂 I am holding you responsible for me not being able to lose any weight and subsequently having to work out (BOO) (because self control and/or not baking is not an option anymore). 🙂


    • Sallyreplied on September 3rd, 2012 at 1:08 pm

      I have to work out SO I can bake and eat the cookies I make lol. Not a bad thing, I enjoy being active but I also enjoy cookies! Have to balance it out. Thanks so much Amy, PB chips in these cookies would be amazing, I like that suggestion!


  11. #
    Sabrinaposted October 20, 2013 at 1:40 pm

    Thank you for this recipe! These cookies tasted amazing, my whole family loved them!


    • Sallyreplied on October 20th, 2013 at 5:35 pm

      These will always be a favorite! I love toffee + chocolate together. Thanks Sabrina!


  12. #
    Briannaposted January 13, 2014 at 7:34 pm

    Hi Sally!

    I love your site and I’ve made several cookies from it which turned out wonderfully. I was just wondering – why no egg in this one?

    I can’t wait to try it out. I want use mini M&Ms and mini chocolate chips with this base since those are the two things I have hanging around.

    Thanks, keep up the great work!


    • Sallyreplied on January 13th, 2014 at 7:59 pm

      Brianna, these cookies will be so good with M&Ms and chocolate chips. This is a chocolate cookie recipe I make with a little extra milk, which gives them a little more moisture. There really isn’t a need for egg at all. It’s a recipe from my mom. They’re wonderful! Enjoy.


  13. #
    Erinposted February 21, 2014 at 9:17 pm

    I have made variations of this recipe over 10 times and each time at least one person begs me for the recipe. I always send them here to this amazing site. Thank you for blessing us all with amazing recipes and please keep up the good work 😀


  14. #
    Lindseyposted December 13, 2015 at 12:46 am

    Hey Sally, do these freeze okay?  This will be my 6th batch of cookie dough for Christmas cookies 🙂 


    • Sallyreplied on December 13th, 2015 at 2:18 pm

      Yes! Up to 2-3 months.


      • Lindseyreplied on December 13th, 2015 at 2:22 pm

        One more question 🙂 
        Do I put them in the oven without thawing over night? 
        That’s I guess an overall question, how do you determine if you can pop them in frozen or if they need to be thawed before baking? 
        All 6 batches are your recipes. All the cookie dough tastes awesome! 🙂

        • Sallyreplied on December 13th, 2015 at 2:32 pm

          I never thaw before baking frozen cookie dough balls– just bake for an extra minute or two.

  15. #
    Marie Harrelposted December 18, 2015 at 5:57 pm

    Hello! I absolutely love your recipes and, normally, they always turn out amazingly! However, the last two times I have used your recipes (Ones that I had used before with great success), the cookies have spread cracker-thin and never seem to bake all the way through. I’m chilling the dough and using the silpat baking sheets. The only thing I can think of is that I used a different brand of butter, but I would assume the generic butters from the different stores would be the same. Would that make a difference? Please help!!!! Thank you and keep up the amazing work! 🙂


    • Marie Harrelreplied on March 24th, 2016 at 9:44 am

      I figured it out! DO NOT USE SPECIAL HERSHEYS DARK or any other kind of DUTCH-PROCESSED COCOA POWDER! It has been treated with alkalizing agents that take away the acidity needed to react with baking soda. Without this reaction, carbon dioxide cannot be produced and the cookies cannot rise. 🙂


  16. #
    Kellyposted June 4, 2016 at 2:54 pm

    I figured it’s about time I should comment on this recipe! This is my go-to cookie recipe, I’ve made it quite a number of times and have played with the recipe. The chocolate cookie base is amazing and can support any mix-in that you think would taste good! I’ve also made a mocha version by subbing a half tsp coffee extract for the vanilla and a peppermint version by subbing half a tsp peppermint extract for the vanilla (so 1/2 tsp other extract, 1 tsp vanilla still.) They turn out amazing each time!


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