Addictive Recipes from a Self-Taught Baker

Butterscotch Toffee Chocolate Fudge Cookies

Photos updated in 2016.

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

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

It goes without saying that these butterscotch toffee chocolate fudge cookies are… decadent.

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

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 (and enormously) 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

Butterscotch Toffee Chocolate Fudge Cookies


  • 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


  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. 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. Baked cookies freeze well for up to 3 months. 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.

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

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


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

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

  4. 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. Those make me want to eat my screen!

  6. Great work -once again!

  7. **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. 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! 🙂

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

  10. 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!

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

  12. 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!

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

    • Yes! Up to 2-3 months.

      • 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! 🙂

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

  15. 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! 🙂

    • 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. 🙂

      • wow so happy you made this discovery. Was scratching my head over how poorly these turned out for me and now I know Hershey’s special dark is to blame!! Will be re-trying these.

  16. 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!

  17. Hi Sally

    This is the first eggless cookie recipe in your site! How do you decide when to add eggs? Why is it OK for this recipe not to have eggs? Thank you!

  18. 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!

  19. 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!

  20. 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!

  21. 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!!!!!

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