• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Emily Laurae
  • Recipe Index
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
  • Recipes
  • Summer Recipes
  • About
  • Subscribe
  • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Summer Recipes
    • About
    • Subscribe
    • Portfolio
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ร—
    Home ยป Recipes ยป Cookies

    Loaded Butterscotch Chocolate Chip Cookies With Toffee

    Published: Mar 3, 2023 ยท Modified: Apr 1, 2024 by Emily Laurae ยท This post may contain affiliate links.

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Loaded Butterscotch Chocolate Chip Cookies with Toffee.
    Loaded Butterscotch Chocolate Chip Cookies with Toffee.
    Loaded Butterscotch Chocolate Chip Cookies with Toffee.

    Do you ever experience decision paralysis at the bakery window? Me too, friends, me too. Luckily, my Loaded Butterscotch Chocolate Chip Cookies with Toffee are packed to the brim with ALL the chips so you donโ€™t have to choose! Crisp on the edges, chewy in the center, and made in just one bowl, these 3-in-1 cookies are the perfect antidote to sweet indecision.

    Loaded Butterscotch Chocolate Chip Cookies With Toffee on parchment paper.
    Jump to:
    • โญ Why Youโ€™ll Love This Recipeย 
    • ๐ŸดIngredients
    • โš’๏ธ Equipment
    • ๐Ÿ“–ย Step by Step Instructions
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • ๐Ÿ’ญ Recipe FAQs
    • More Cookie Recipes
    • Loaded Butterscotch Chocolate Chip Cookies With Toffee
    • ๐Ÿ’ฌ Comments

    You know those days when you just want ALL the cookies? For something fruity, I reach for Key Lime Cookies with Glaze or Lemon Blueberry Cookies. For something nutty, I reach for Chocolate Chip Walnut Cookies or my Rye & Hazelnut cookies.

    But something delicious and rich with all the flavor? These Butterscotch Chocolate Chip Cookies with Toffee were created with those days in mind. Theyโ€™re crispy and chewy, salty and sweet, and an absolute joy to eat.

    โญ Why Youโ€™ll Love This Recipe 

    With melty dark chocolate chips, brown butter and caramelized brown sugar-flavored butterscotch, and salty-sweet bits of crunchy toffee, these are some loaded cookies, indeed.

    As if the pure diversity of these loaded cookies werenโ€™t enough to love, thereโ€™s so much more! These chocolate chip butterscotch cookies are both crispy on the edges and chewy in the center, meaning they have the best of both worlds.

    These all-the-chip cookies are also a snap to make. Since we melt the butter to get that perfect chewy-crispy balance, you donโ€™t even need to get out your mixer. Everything can be made in one bowl with just a whisk and a wooden spoon.

    These loaded chocolate chip cookies with toffee and butterscotch are quite simply THE BEST. Make some today. I promise you wonโ€™t be disappointed!

    Butterscotch chocolate chip cookies with bite taken out of it.

    ๐ŸดIngredients

    Making these crispy-chewy butterscotch chocolate chip cookies is surprisingly easy. Iโ€™d bet you probably already have most of the ingredients necessary:

    • Egg Yolks - Using egg yolks instead of the whole egg means youโ€™re introducing more fat and less liquid into the dough. This results in a more tender, extra-flavorful cookie. Make sure theyโ€™re room temp before mixing up your dough, or youโ€™ll cause the butter to seize up.
    • Granulated Sugar & Golden Brown Sugar - Using both acidic brown sugar and neutral white sugar results in a cookie that is both crispy and chewy.
    • Melted Butter - Using melted butter means there is no creaming to be done, so you can keep your mixer in the cabinet this time around. Look for butter that is grass-fed, cultured, and/or organic for the best quality.
    • All-Purpose Flour - If you donโ€™t have a kitchen scale on hand, be sure to use the scoop and sweep method! This ensures you donโ€™t accidentally add too much.
    • Baking Powder & Baking Soda - You need both ingredients to get the perfect rise on these loaded cookies. Make sure to check the expiry date on your leaveners to make sure they are ready for work. 
    • Kosher Salt & Flaky Sea Salt - The kosher salt is for adding to the dough as seasoning, while the flaky sea salt adds an extra pop of flavor and a bit of texture to the top of the cookies. I like Maldon, sel de gris, or any other finishing salt you may prefer.
    • ALL The Chips - These loaded cookies are dependent on a variety of flavors and textures to hit all the right notes. Opt for high-quality chocolate, even if that means reaching for a bar of chocolate to chop into chunks, if necessary. If you canโ€™t find toffee chips, grab a Heath or Skor bar and chop it up, too for a sweet treat!
    Ingredients need to make this recipe in small bowls on a countertop.

    โš’๏ธ Equipment

    โ€‹โ€‹Making this one-bowl toffee chocolate chip cookie recipe requires very few pieces of kitchen equipment. Hereโ€™s what you should gather:

    • Mixing Bowl - As a general life rule, I suggest using at least one size larger of a bowl than you think youโ€™ll need. This helps to prevent any of the important ingredients from accidentally going overboard.
    • Sturdy Spatula - I like silicone spatulas that are firm enough to handle cookie dough, but soft enough to easily scrape down the sides of the mixing bowl.
    • Parchment Paper - Not only does parchment paper keep clean-up to a minimum, it also ensures that your butterscotch chocolate chip cookies release from the pan without any breakage or lost chips.
    • Baking Sheets - Do yourself a favor and invest in good-quality baking sheets to prevent warping!
    • Cooling Racks - If you donโ€™t have a specific cooling rack, you can always repurpose the extra metal shelves of your oven or toaster oven.

    ๐Ÿ“– Step by Step Instructions

    These loaded butterscotch toffee drop cookies with chewy centers are a snap to make. Hereโ€™s how itโ€™s done:

    Prep: Preheat the oven to 350F and line your baking sheet with parchment.

    Wet ingredients: Whisk the egg yolks, sugar, melted butter, and vanilla extract together in a large bowl until combined. 

    Mixed wet ingredients in a mixing bowl.
    Whisking wet ingredients
    Butterscotch cookie dough without inclusions in a bowl.
    Mixing in dry ingredients

    Dry ingredients: Fold in your sifted flour, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl. 

    Add mix-ins: Add the chocolate chips, toffee pieces, and butterscotch chips into the dough. Then fold them into the dough, being careful not to overmix.

    Adding butterscotch chips and toffee to cookie dough.
    Adding mix-ins
    Mixed cookie dough in a bowl.
    Gently mixing chips & toffee bits

    Chill: Form cookie dough balls using a small cookie scoop (or about 1.5 tablespoons) and place on a parchment-lined cookie sheet or plate. Place in the fridge to chill for at least 20-30 minutes or overnight!

    Bake: Bake for 10-12 minutes before removing from the cookies from the oven, topping with flakey salt, and reshape as desired using a round cookie cutter. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack or wire rack. Then enjoy alongside a delicious glass of milk!

    Cookie dough scooped onto a baking tray.
    Cookie dough
    Freshly baked cookie being reformed with a large cookie cutter.
    Rounding out freshly baked cookies with a cookie cutter

    โฒ๏ธ Substitutions & Variations

    My loaded butterscotch chocolate chip cookies with toffee are quite sublime, but thereโ€™s always room for customization. Here are a few ideas to get you started:

    • EVEN MORE CHIPS. Feel free to add milk chocolate chips, white, and dark chocolate chips to add even more dimensions of flavor. Oh, and donโ€™t forget about peanut butter chips, chocolate toffee bits! And M&Ms! 
    • Go for the kitchen sink. Try adding chopped, toasted nuts, pretzel bits, or even potato chips for more flavor, texture, and cookie-loving goodness.
    • Make it an edible cookie dough instead. Are you one of those people who likes your cookies before theyโ€™re baked? I hear you! If you want to enjoy some loaded cookie dough by the spoonful, you only need to make a few tweaks. First, toast your flour to make it food-safe - spread it on a parchment-lined baking sheet and pop it in the oven for about 5 minutes. Next, swap out the egg yolks for a flax egg or applesauce and ยผ cup of the milk of choice. (1 flax egg = 1 tablespoon flaxseed + 3 tablespoons of water, mixed and rested for 5 minutes.)

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • Use a cookie cutter to get perfectly shaped cookies. Did your loaded chocolate chip cookies come out looking wonky? Not to worry! Grab a biscuit cutter a size or two larger than the cookies (or a clear glass cup with a large enough opening). While the cookies are still warm from the oven, place the ring around the misshapen ones and gently swirl them around to reshape them into perfect circles.
    • Rest the dough for the best texture. While the dough comes together very quickly since we donโ€™t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled. Additionally, resting the dough allows the flour to rehydrate, resulting in a better, more flavorful cookie.
    • Stock your freezer. Cookie monsters though we may be, Calvin and I are just two people. To prevent us from accidentally overdoing it, I will often freeze my cookie dough into balls so I can always make just a handful of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time and you have yourself a freshly baked chewy cookie!
    Overhead shot of butterscotch toffee cookies.

    ๐Ÿ’ญ Recipe FAQs

    Why are these called drop cookies?

    Cookies come in many forms. Some are bar cookies, some are piped, some are molded, rolled, or sliced, and some, like these loaded cookies, are the drop variety. All โ€œdrop cookieโ€ means is that the dough simply needs to be scooped and dropped onto the baking sheet, instead of forming them into shapes or baking them in a tin.

    Can I use brown butter instead of melted butter?

    Absolutely! I actually love this idea. To properly brown your butter, head on over to my post detailing how to make brown butter.

    How long will butterscotch chocolate chip cookies last?

    In my house, not long LOL! All jokes aside, though, these cookies should keep at room temperature for 4-5 days if kept in an airtight container. If you opt to make the dough alone, it can be refrigerated for up to a week, or frozen for up to three months.

    Can you bake frozen cookie dough?

    Yes, the frozen dough can be baked right from frozen. All you need to do is add a few minutes to the baking time.

    Looking for more cookies to add to your cookie freezer stash? Here are some options to consider!
    Key Lime Cookies
    Walnut Chocolate Chip Cookies
    Chewy Molasses Cookies
    Mini Egg Cookies
    Oatmeal Cookies with Dates

    More Cookie Recipes

    • Matcha cookies with white chocolate chips.
      Easy No-Chill Bakery-Style Matcha White Chocolate Cookies
    • Lemon white chocolate chip cookies on parchment.
      How to Bake Zesty Lemon and White Chocolate Chip Cookies
    • Cookie butter cookies on a plate with cookie butter and flaky salt on top.
      Easy Biscoff Cookie Butter Cookies Recipe (No Chill!)
    • Molasses cookie sandwiches with cream cheese frosting.
      Ginger Molasses Cookie Sandwiches with Cream Cheese Filling

    If you try this recipe for Butterscotch Cookies with Toffee, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Loaded Butterscotch Chocolate Chip Cookies With Toffee.

    Loaded Butterscotch Chocolate Chip Cookies With Toffee

    Do you ever experience decision paralysis at the bakery window? Me too, friends, me too. Luckily, my Loaded Butterscotch Chocolate Chip Cookies with Toffee are packed to the brim with ALL the chips so you donโ€™t have to choose! Crisp on the edges, chewy in the center, and made in just one bowl, these 3-in-1 cookies are the perfect antidote to sweet indecision.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Cookies
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12 Cookies
    Calories: 275kcal
    Author: Emily Laurae

    Equipment

    • Mixing Bowl
    • Spatula
    • Parchment Paper
    • Baking Sheet
    • Cooling Rack
    • Small cookie scoop

    Ingredients

    • 2 Egg yolks
    • ยผ Cup (50 g) Granulated sugar
    • ยฝ Cup (100 g) Brown sugar
    • ยฝ Cup + 1 Tablespoon (120 g) Unsalted butter, melted
    • 1ยฝ teaspoon Vanilla Extract
    • 1 Cup (120 g) All-purpose flour
    • ยฝ teaspoon Baking powder
    • ยผ teaspoon Baking soda
    • teaspoon Kosher salt
    • ยฝ Cup (90 g) Dark Chocolate Chips
    • ยผ Cup (60 g) Toffee Bits
    • ยฝ Cup (85 g) Butterscotch Chips
    • Flakey sea salt

    Instructions

    • Preheat the oven to 350ยฐF and line your baking sheet with parchment paper.
    • Whisk egg yolks, sugar, melted butter and vanilla extract together until combined.
      2 Egg yolks, ยผ Cup Granulated sugar, ยฝ Cup Brown sugar, ยฝ Cup + 1 Tablespoon Unsalted butter, 1ยฝ teaspoon Vanilla Extract
    • Fold in your sifted flour, baking powder, baking soda and salt and mix until smooth.
      1 Cup All-purpose flour, ยฝ teaspoon Baking powder, ยผ teaspoon Baking soda, teaspoon Kosher salt
    • Add the chocolate, butterscotch chips and toffee folding everything into the dough.
      ยฝ Cup Dark Chocolate Chips, ยฝ Cup Butterscotch Chips, ยผ Cup Toffee Bits
    • Form dough into balls using a small cookie scoop, or about 1.5 Tablespoons, and place on a parchment-lined baking sheet or plate. Place in the fridge to chill for about 20-30 minutes.
    • Bake for 10 minutes before removing from the oven, topping with flakey salt and reshape as desired by using a large circular cookie cutter to round out the edges.
      Flakey sea salt
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

    Notes

    Expert Tips
    • Use a biscuit cutter to get perfectly shaped cookies. Did your loaded chocolate chip cookies come out looking wonky? Not to worry! Grab a biscuit cutter a size or two larger than the cookies (or a clear glass cup with a large enough opening). While the cookies are still warm from the oven, place the ring around the misshapen ones and gently swirl them around to reshape them into perfect circles.
    • Rest the dough for the best texture. While the dough comes together very quickly since we donโ€™t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled. Additionally, resting the dough allows the flour to rehydrate, resulting in a better cookie.
    • Stock your freezer. Cookie monsters though we may be, Calvin and I are just two people. To prevent us from accidentally overdoing it, I will often freeze my cookie dough into balls so I can always make just a handful of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time.

    Nutrition

    Calories: 275kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 88mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Scrumptious Cookie Recipes

    • Chocolate chipless cookies on the counter with flakey sea salt.
      Soft and Chewy Chocolate Chipless Cookies
    • Sourdough discard chocolate chip cokies on parchment paper.
      Easy Sourdough Chocolate Chip Cookies with Browned Butter (with video!)
    • Rye Dark Chocolate Hazelnut Cookies.
      Easy Rye Flour Cookies with Chocolate & Toasted Hazelnuts
    • Scooped edible sugar cookie dough with sprinkles.
      How to Make Edible Sugar Cookie Dough (No Eggs, No Bake)

    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    No Comments

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    emily laurae sidebar

    HELLO MY FRIENDS, I'M EMILY!

    I'm a professionally trained pastry chef, sharing a collection of my favorite recipes, tips, and tricks for you to create and enjoy in your home kitchen!

    RECIPES

    Spring Recipes

    • Mini lemon meringue tarts on the counter with toasted meringue.
      How to Make Mini Lemon Meringue Tarts with Homemade Lemon Curd
    • Strawberry charlotte cake on a white marble platter with small strawberries.
      How to Make a Classic Strawberry Charlotte Cake (Charlotte aux Fraises)
    • Strawberry macarons on the counter near fresh strawberries.
      How to Make Strawberry Macarons with Buttercream and Jam Filling
    • Lemon macarons on the counter filled with lemon buttercream and curd.
      Lemon Macarons โ€“ Filled with Lemon Swiss Meringue & Curd

    Trending Recipes

    • Dutch oven sourdough bread - baked in a dutch oven.
      How to make Sourdough Bread (Dutch Oven Method)
    • 15+ Flavored Simple Syrup Recipes for Cakes, Cocktails, Coffee, and More!
      15+ Flavored Simple Syrup Recipes for Cakes, Cocktails, Coffee, & More!๏ฟผ
    • How to make Sugared Berries
      How to make Sugared Berries
    • Chewy Molasses Cookies with Candied Ginger Stack
      Chewy Molasses Cookies with Candied Ginger
    • Medicine ball tea - Starbucks copycat.
      Medicine Ball (5 Minute Starbucks Copycat Hot Tea Recipe)
    • Sourdough grilled cheese sandwich sliced in half on a plate.
      The Ultimate Sourdough Grilled Cheese Sandwich (with VIDEO)

    FEATURED ON

    Featured image including martha stewart, sur la table, southern living,walmart and albertsons.

    Footer

    About

    • About Page
    • Privacy Policy
    • Accessibility
    • Photography Gear Guide
    • Shop

    Newsletter

    • Sign Up so you're the first to know about new recipes, kitchen tips, and events!

    Contact

    • Contact
    • Classes & Events
    • Collaborations & Partnerships
    • Special Orders

    Copyright ยฉ 2025 Emily Laurae of ACD Studio - All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.