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    Home » Recipes » Cookies

    Loaded Butterscotch Chocolate Chip Cookies With Toffee

    Published: Mar 3, 2023 · Modified: Sep 26, 2023 by Emily Laurae · This post may contain affiliate links.

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    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 don’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:
    • ⭐ Why You’ll Love This Recipe 
    • 🍴Ingredients
    • ⚒️ Equipment
    • 📖 Step by Step Instructions
    • ⏲️ Substitutions & Variations
    • 👩🏻‍🍳 Expert Tips
    • 💭 Recipe FAQs
    • More Cookie Recipes
    • Loaded Butterscotch Chocolate Chip Cookies With Toffee
    • 💬 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. They’re crispy and chewy, salty and sweet, and an absolute joy to eat.

    ⭐ Why You’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 weren’t enough to love, there’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 don’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 won’t be disappointed!

    Butterscotch chocolate chip cookies with bite taken out of it.

    🍴Ingredients

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

    • Egg Yolks - Using egg yolks instead of the whole egg means you’re introducing more fat and less liquid into the dough. This results in a more tender, extra-flavorful cookie. Make sure they’re room temp before mixing up your dough, or you’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 don’t have a kitchen scale on hand, be sure to use the scoop and sweep method! This ensures you don’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 can’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.

    ⚒️ Equipment

    ​​Making this one-bowl toffee chocolate chip cookie recipe requires very few pieces of kitchen equipment. Here’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 you’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 don’t have a specific cooling rack, you can always repurpose the extra metal shelves of your oven or toaster oven.

    📖 Step by Step Instructions

    These loaded butterscotch toffee drop cookies with chewy centers are a snap to make. Here’s how it’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

    ⏲️ Substitutions & Variations

    My loaded butterscotch chocolate chip cookies with toffee are quite sublime, but there’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 don’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 they’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 ¼ cup of the milk of choice. (1 flax egg = 1 tablespoon flaxseed + 3 tablespoons of water, mixed and rested for 5 minutes.)

    👩🏻‍🍳 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 don’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.

    💭 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 “drop cookie” 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

    • Rye Dark Chocolate Hazelnut Cookies.
      Rye Chocolate Hazelnut Cookies
    • Scooped edible sugar cookie dough with sprinkles.
      Edible Sugar Cookie Dough
    • Strawberry Cheesecake Cookies on the counter.
      Strawberry Cheesecake Cookies Recipe
    • Strawberry Shortbread Cookies.
      Strawberry Shortbread Cookies

    If you try this recipe for Butterscotch Cookies with Toffee, please leave a 🌟 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! 📧 

    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 don’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
    • ¼ Cup (50 g) Granulated sugar
    • ½ Cup (100 g) Brown sugar
    • ½ Cup + 1 Tablespoon (120 g) Unsalted butter, melted
    • 1½ teaspoon Vanilla Extract
    • 1 Cup (120 g) All-purpose flour
    • ½ teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • teaspoon Kosher salt
    • ½ Cup (90 g) Dark Chocolate Chips
    • ¼ Cup (60 g) Toffee Bits
    • ½ Cup (85 g) Butterscotch Chips
    • Flakey sea salt

    Instructions

    • Preheat the oven to 350°F and line your baking sheet with parchment paper.
    • Whisk egg yolks, sugar, melted butter and vanilla extract together until combined.
      2 Egg yolks, ¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup + 1 Tablespoon Unsalted butter, 1½ teaspoon Vanilla Extract
    • Fold in your sifted flour, baking powder, baking soda and salt and mix until smooth.
      1 Cup All-purpose flour, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, teaspoon Kosher salt
    • Add the chocolate, butterscotch chips and toffee folding everything into the dough.
      ½ Cup Dark Chocolate Chips, ½ Cup Butterscotch Chips, ¼ 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 don’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!

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    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!

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    HELLO MY FRIENDS, I'M EMILY!

    Welcome to my blog, where I'm sharing a collection of my favorite recipes, tips and tricks for you to create and enjoy in your home kitchen! I'm a professionally trained pastry chef, recipe developer and food photographer currently living in Los Angeles - looking forward to baking with you!

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