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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.

For more egg-free cookie recipes, try shortbread cookies or pumpkin chocolate chip cookies. Here are all of our egg-free baking recipes.

Butterscotch toffee fudge chocolate cookies

Butterscotch toffee fudge chocolate cookies on a red plate

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Butterscotch toffee fudge chocolate cookies

Butterscotch Toffee Chocolate Fudge Cookies

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 20 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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!


  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 2/3 cup (55g) 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 (we use almond milk, but any milk 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.


  1. Make Ahead & Freezing Instructions: 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. Read my tips and tricks on how to freeze cookie dough.
  2. Butterscotch Morsels & Toffee Bits: Feel free to replace the butterscotch morsels with chocolate chips, a swap many readers make when they are looking for double chocolate chip cookies. You can skip the toffee bits, too. If skipping the toffee bits, you can increase the amount of butterscotch morsels (or chocolate chips) to 1 – 1.5 cups.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: butterscotch fudge cookies, butterscotch toffee cookies

Reader Questions and Reviews

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

      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.

  5. 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!

  6. 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.

  7. 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!

  8. 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!

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

  10. 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:

  11. 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.

  12. These are SO GOOD!! I chill the dough for 3 hours and they’re so thick and fudgey after baking.

  13. This is a great base for cookies! Butterscotch and toffee are really good and sometimes we use peanut butter chips. They’re so soft!

  14. I loved the flavor of these cookies! I did freeze them like I do many cookies but something weird happened. They absolutely did not spread it all. Any ideas?

    1. Hi Heather, Thanks for giving this recipe a try! When cookies aren’t spreading, it usually means that there’s too much dry ingredient (flour) soaking up all the liquid. When measuring flour, use the spoon & level method. Do not scoop the flour out of the container/bag. Doing so leaves you with excess flour in the cookie dough. And if you are ever in the middle of baking a batch and the cookies still aren’t spreading, you can remove them from the oven, and use a spoon to slightly flatten them out before returning them to the oven. Hope these tips help for next time!

  15. I love these cookies. They taste amazing. One problem I have when making them is that they spread in the oven. So when they are done baking they are very very thin and bubbly on the edges. I am very careful when I measure everything. And I have an oven thermostat so I know my temp is correct. I also have tried freezing the balls and then baking directly in the oven. And also chilling over night in the fridge and then baking. Nothing seems to fix this problem.