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Chewy Double Chocolate Butterscotch Skor Cookies

Chewy Chocolate Butterscotch Toffee Cookies

These Chewy Double Chocolate Butterscotch Toffee Cookies are fabulous. Imagine, chocolate, butterscotch or caramel, toffee bits all in a soft, thick cookie?
Course Dessert
Cuisine American
Keyword best cookies, butterscotch, chocoate, dessert, easy cookie, toffee


  • rimmed baking sheet


  • 10 tblsp butter, unsalted, room temperature 1 1/4 sticks
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 cups flour
  • 2 large eggs
  • 2/3 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tblsp vanilla extract
  • 1 tblsp coffee
  • 1/2 cup chocolate chips, white
  • 1/2 cup butterscotch or caramel chips
  • 1/2 cup toffee bits


  • In a large bowl (ideally with an electric mixer) cream together the butter and sugars until combined. Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed. Next add the dry ingredients one at a time, and mix until incorporated. The batter will become very thick. Fold in toffee bits, chocolate and butterscotch or caramel chips. Mix just enough to incorporate. Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well. Cover and refrigerate at least an hour, up to overnight.
  • When you are ready to bake your cookies preheat your oven to 350 degrees. Prepare baking sheets with cooking spray or parchment paper. Set aside.
  • Shape dough into discs between 3/4-1 inch in height and 1 1/2-2 inches wide. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 10-14 minutes, depending on the size.
  • Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely.
  • Store in a sealed container.