Butterscotch Toffee Chocolate Fudge Cookies

Butterscotch Toffee Chocolate Fudge Cookies

Butterscotch, toffee, chocolate, and a little sea salt for good measure.

It goes without saying that these butterscotch toffee chocolate fudge 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 recipe has no eggs so you can happily eat the cookie dough. It’s simple and straightforward, resulting in a super rich cookie that is almost brownie-like. Moist, fudgy, and very chewy. I like my cookies extra chewy! A little butterscotch doesn’t hurt either.

Satisfy your largest chocolate craving with these salty sweet butterscotch toffee chocolate fudge cookies! Recipe on sallysbakingaddiction.com
Satisfy your largest chocolate craving with these salty sweet butterscotch toffee chocolate fudge cookies! Recipe on sallysbakingaddiction.com
Satisfy your largest chocolate craving with these salty sweet butterscotch toffee chocolate fudge cookies! Recipe on sallysbakingaddiction.com

Butterscotch Toffee Chocolate Fudge Cookies

YIELD

20 cookies

PREP TIME

3 hours, 30 minutes

COOK TIME

15 minutes

TOTAL TIME

3 hours, 45 minutes

INGREDIENTS

  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 2/3 cup (52g) unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 and 1/2 teaspoon pure vanilla extract
  • 1/4 cup (60ml) milk (I use almond milk, but any works)
  • 3/4 cup (135g) butterscotch morsels
  • 3/4 cup Heath English Toffee Bits 'O Brickle
  • optional: sea salt for sprinkling

DIRECTIONS

  1. Whisk the flour, cocoa powder, baking powder and salt together until combined. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the butterscotch and toffee. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  6. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Place on the baking sheets.
  7. Bake the cookies for 12-13 minutes. My oven has hot spots and yours may too, so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more butterscotch morsels into the top of the warm cookies-- this is just for looks. You can also sprinkle with a little sea salt as well. The cookies will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well for up to 3 months. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

RECIPE NOTES

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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Here are some items I used to make today's recipe.

KitchenAid Stand Mixer | Glass Mixing Bowls | Silpat Baking Mat | Baking Sheet | Cooling Rack

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27 Comments

Comments

  1. Choc Chip Uru on 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 🙂

    Cheers
    Choc Chip Uru

  2. Nicky @ Pink Recipe Box on 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 Desserts on March 20, 2012 at 4:52 pm

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

  4. Reeni (@Reeni_Spice) on 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 Crust on March 21, 2012 at 6:45 pm

    Those make me want to eat my screen!

  6. The Hook on April 2, 2012 at 1:34 pm

    Great work -once again!

    • Sally on April 2, 2012 at 1:42 pm

      thanks 🙂

  7. Emily on 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

    • Sally on August 8, 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! 🙂

      • Emily on August 12, 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!!



  8. Amy on 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). 🙂

    • Sally on September 3, 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!

  9. Sabrina on October 20, 2013 at 1:40 pm

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

    • Sally on October 20, 2013 at 5:35 pm

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

  10. Brianna on 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!

    • Sally on January 13, 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.

  11. Erin on 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 😀

  12. Lindsey on 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 🙂 

    • Sally on December 13, 2015 at 2:18 pm

      Yes! Up to 2-3 months.

      • Lindsey on December 13, 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! 🙂



      • Sally on December 13, 2015 at 2:32 pm

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



  13. Kelly on 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!

  14. Amanda on December 4, 2016 at 10:41 pm

    This recipe is really similar to your salted dark chocolate cookies, which we LOVE, so these are on my must try list. My question is, why no egg in this recipe? Is it a typo or do you actually not use an egg? And if you really don’t, do you think making your salted dark chocolate cookies would work without an egg too (for friends who have egg allergies). Thanks Sally!

    • Sally on December 6, 2016 at 8:31 am

      Hi Amanda! The recipes are similar, yes. My typical chocolate cookie recipe tastes a little more rich with that egg, but you can absolutely use THIS cookie dough, fill with Rolos like we do in the salted caramel dark chocolate cookies, and top with sea salt.

  15. Kristin Hawkins on December 22, 2016 at 10:00 pm

    These cookies are delish, and turned out beautifully! I followed the gram/mL measurements instead of the cup measurements. I love the combination of flavors–the chocolate with the butterscotch and the crunchy toffee pieces. It was a great combo. For those who would like to double the batch, a full bag of Heath bits equals the 1 1/2 cups you’d need. I appreciate the make ahead tip! Great cookie recipe! Thank you, Sally!

  16. Jenna on June 8, 2017 at 1:11 pm

    Such a wonderful cookie recipe! Made these last week for my family and now I will be making them for my boyfriends camping trip. Can’t get enough of these yummy creations! Thank you!

  17. Sheila on September 24, 2017 at 4:08 pm

    For those baking at high altitude: these work and are delicious! They spread a little but the altitude is to blame. I’ll try to bake from frozen and see if that helps. But they are sooooo goooood!!!!!

Reviews

  1. Emily on 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

    • Sally on August 8, 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! 🙂

      • Emily on August 12, 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!!



  2. Sabrina on October 20, 2013 at 1:40 pm

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

    • Sally on October 20, 2013 at 5:35 pm

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

  3. Erin on 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 😀

  4. Kelly on 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!

  5. Jenna on June 8, 2017 at 1:11 pm

    Such a wonderful cookie recipe! Made these last week for my family and now I will be making them for my boyfriends camping trip. Can’t get enough of these yummy creations! Thank you!

  6. Sheila on September 24, 2017 at 4:08 pm

    For those baking at high altitude: these work and are delicious! They spread a little but the altitude is to blame. I’ll try to bake from frozen and see if that helps. But they are sooooo goooood!!!!!

Questions

  1. Brianna on 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!

    • Sally on January 13, 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.

  2. Lindsey on 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 🙂 

    • Sally on December 13, 2015 at 2:18 pm

      Yes! Up to 2-3 months.

      • Lindsey on December 13, 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! 🙂



      • Sally on December 13, 2015 at 2:32 pm

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



  3. Amanda on December 4, 2016 at 10:41 pm

    This recipe is really similar to your salted dark chocolate cookies, which we LOVE, so these are on my must try list. My question is, why no egg in this recipe? Is it a typo or do you actually not use an egg? And if you really don’t, do you think making your salted dark chocolate cookies would work without an egg too (for friends who have egg allergies). Thanks Sally!

    • Sally on December 6, 2016 at 8:31 am

      Hi Amanda! The recipes are similar, yes. My typical chocolate cookie recipe tastes a little more rich with that egg, but you can absolutely use THIS cookie dough, fill with Rolos like we do in the salted caramel dark chocolate cookies, and top with sea salt.

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