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Homemade Butterscotch, Toffee, Chocolate Chip Cookies photo
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Butterscotch, Toffee, Chocolate Chip Cookies

These Butterscotch, Toffee, Chocolate Chip Cookies are pure magic! Warm, gooey, and packed with flavor, they’re a must-bake treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • 3/4 cup butterscotch chips
  • 3/4 cup Heath toffee bits
  • Extra sea salt for sprinkling on cookies

Instructions

  • Step 1: Preheat the Oven
    Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
  • Step 2: Combine Dry Ingredients
    In a medium bowl, whisk together the all-purpose flour, sea salt, baking soda, and baking powder. Set this bowl aside while you work on the wet ingredients.
  • Step 3: Cream Butter and Sugars
    In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will take about 3-5 minutes.
  • Step 4: Add Eggs and Vanilla
    Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
  • Step 5: Incorporate Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.
  • Step 6: Fold in the Chips and Toffee
    Gently fold in the milk chocolate chips, butterscotch chips, and Heath toffee bits using a spatula. This step is where the magic happens, as all those delicious flavors come together.
  • Step 7: Scoop the Dough
    Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
  • Step 8: Sprinkle with Sea Salt
    Before baking, sprinkle a pinch of extra sea salt on top of each cookie dough mound. This adds a lovely contrast to the sweetness.
  • Step 9: Bake
    Bake in the preheated oven for 10-12 minutes, or until the edges are golden, and the centers are still slightly soft. They will continue to cook on the baking sheet after removing them from the oven.
  • Step 10: Cool
    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set perfectly.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • Cooling rack

Notes

  • These cookies can be made in advance and stored in an airtight container for up to a week.
  • For freezing, scoop dough into balls and freeze on a baking sheet before transferring to a freezer-safe bag.
  • Feel free to use dark or white chocolate chips as alternatives.
  • Consider adding chopped nuts for extra crunch, if desired.
  • Don't skip the sea salt sprinkle for enhanced flavor!