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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!
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Makes approximately 2-2.5 dozen cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 and 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened 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
Instructions
- 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.
Notes
*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.
Recipe source: sallysbakingaddiction.com
© 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
York Peppermint Patty Fudge Cookies
Salted Caramel Dark Chocolate Cookies
{ 20 comments… read them below or add one }
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
Cheers
Choc Chip Uru
Thank you!
So many cookies! All of these look absolutely amazing. Can’t wait to try them for myself!
Thanks so much Nicky! Let me know if you try them out.
Yummy, love all the cookies! Butterscotch is such a great flavor!
I agree! thanks Erin
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!
yep…SOO many flavors going on, Reeni! I like a lot of chunks and flavors in my cookies
Those make me want to eat my screen!
Great work -once again!
thanks
**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
Wow Kathy, you are so sweet! Thank you so much for writing in. I’m glad you are a new fan! I have my Apple Pie Muffins, which are a huge favorite of mine: http://sallysbakingaddiction.com/2012/05/14/sky-high-apple-pie-muffins/
Hope you enjoy! Thanks Kathy!
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
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!
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??:)
Hi Emily! I’ve never made it before, but this blackberry cake with blackberry icing looks incredible! I love blackberries. I may have to make it someday!
http://www.singerskitchen.com/2011/09/fresh-blackberry-cake-with-blackberry.html
Could you use splenda instead of sugar on the toffee peanut butter cookies?
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). 
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!
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