Butterscotch Toffee Chocolate Fudge Cookies

These super soft baked fudge cookies are filled with butterscotch and sweet salty toffee bits. Top with sea salt to make a totally irresistible chocolate cookie!

Butterscotch toffee fudge chocolate cookies

Butterscotch, toffee, chocolate, and a little sea salt for good measure. It goes without saying that these butterscotch toffee chocolate fudge cookies are… irresistible. We add milk to the dough, so there’s no egg needed.

Here are more egg-free baking recipes.

Butterscotch toffee fudge chocolate cookies

Butterscotch toffee fudge chocolate cookies on a red plate


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  1. 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

    1. 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! 🙂

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

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

  3. 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!

    1. 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.

  4. 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 😀

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

    1. Yes! Up to 2-3 months.

      1. 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! 🙂

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

  6. 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!

  7. 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!

    1. 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.

  8. Kristin Hawkins says:

    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!

  9. 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!

  10. 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!!!!!

  11. Where did this recipe go? The images are still there and underneath there are only the headings (directions, ingredients, etc) but no content.

    1. Seems like it was a formatting issue. I just updated it. Thank you for catching that!

  12. Heather M. Whipple says:

    Hi Sally.
    These look delicious.
    But what makes cookies rich without the egg in it?

  13. Hi! Does the milk go in at the same time as the vanilla? Ty!

    1. After. See step 3.

  14. So disappointed! I was really excited about trying these and I followed/double-checked the recipe exactly. But it never formed a dough. Even after mixing in the milk, it was a dry and crumbly mixture. I know the comments are saying there doesn’t need to be any egg, but this recipe definitely needs more moisture somewhere. I had to throw it all out. Possibly a typo somewhere in the recipe?

    1. Hi Rachel! Thank you for giving this recipe a try! How are you measuring your flour? The most common culprit for dry cookies is too much flour in the dough. I recommend using the spoon-and-level method or a kitchen scale. You can read more about that here: https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/

  15. Christine Kelly says:

    I make a different dessert every week and I just wanted to write and say that these cookies rock! The combination of the chocolate, butterscotch chips and toffee bits give makes these cookies taste delicious. I left the dough in the refrigerator for 8 1/2 hours and then let it cool for over 30 minutes as this recipe instructed. The dough was was still crumbly so I couldn’t use a cookie scoop but I was able to mold the cookies into balls by hand.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally