Go Back

Delish Butterscotch Toffee Cookies

Thick, chewy cookies packed with creamy butterscotch chips and crunchy toffee bits—sweet, buttery, and ready in under 30 minutes.
No ratings yet
Rate This Yum Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup butterscotch chips
  • 1 cup toffee bits such as Heath
  • 0.5 cup chopped pecans optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
  • Beat in the egg and vanilla until smooth, scraping down the bowl.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Add dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix.
  • Fold in butterscotch chips, toffee bits, and pecans if using.
  • Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets. For thicker cookies, chill the scooped dough for 20 minutes.
  • Bake 9 to 10 minutes until edges are set and centers look slightly underbaked. Remove from the oven and let cookies rest on the sheet for 5 minutes.
  • Transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For bakery-style crinkles, gently tap the baking sheet once on the counter right after baking. Store cookies airtight at room temperature for up to 4 days or freeze baked cookies for up to 2 months.