Are you going through a messy breakup? These are your cookies. Double chocolate butterscotch toffee cookies will give your mixer a workout but will tell your heart that everything is going to be A-OK! This post may include affiliate links, which means if you click on a link and end up making a purchase, I may earn a small commission. See Disclosure.
Double Chocolate Butterscotch Toffee Cookies
Seriously though, your upper body will get a workout just scooping the dough out of the bowl to wrap it up and chill the dough until it’s time to bake.
A Note About the Candy
This drop cookie dough includes semi-sweet chocolate chips, white chocolate, butterscotch chips and toffee bits. You can use any toffee bits you like–chocolate covered or now. Or if you want to just chop up a couple of toffee bars instead of using pre-broken bits, go with God.
I’m not a fan of white chocolate chips so I roughly chopped Ghirardelli white chocolate disks. You could probably leave the disks as is if you’re feeling lazy and you need to get right back to bingeing old episodes of The Bachelor and downing alcohol-infused blender drinks.
So Much Candy!
I had a moment’s pause about putting so much candy in the dough. I wondered if the flavors would compete with each other. Or you know, if the semi-sweet chips would overpower all the other players. But, rest assured. I’ve sampled several cookies now and they all get along beautifully.
Do you bake a batch of cookies but end up unsatisfied with how the finished cookies look? I had the same problem until I started using a cookie scoop religiously. I have one like this and it ensures uniformity and an even bake.
A scoop ensures you’re using an even amount of dough for each cookie so you won’t have an itty bitty baby cookie that’s turned black and crispy or a giant doughnormous cookie that’s under-baked.
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter (two sticks), room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips or disks
- 1/2 cup toffee bits or pieces
- 1/2 cup butterscotch chips
Measure dry ingredients flour through salt and put in a medium bowl.
- Beat butter in the bowl of a stand mixer or in a large mixing bowl with hand mixer for two to three minutes.
- Add vanilla extract and mix for 30 seconds.
- Add sugars to butter and continue beating another three to four minutes until batter is fluffy.
- Add eggs one at a time and mix in.
- Pour in dry ingredients and beat until just combined.
- Add chocolate chips, butterscotch chips, toffee bits and white chocolate chips or disks.
- Chill dough at least two hours, preferably overnight.
- Preheat oven to 350 degrees.
- Using a small cookie scoop, portion out rounds of dough about two inches apart on parchment paper or a Silpat.
- Bake 12 minutes or until golden at 350.
- Remove from pan and let cool on a wire rack.
- Makes 36 cookies.
- Dough can be frozen.
Why yes, I do have more cookie recipes:
Tell me what you’re baking in the comments. Or tell me about your last breakup and how you made yourself feel better!