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Easy Butterscotch Toffee Cookies

If you love the warm rich flavors of butterscotch and toffee you’re going to adore this simple recipe. These delicious cookies are absolutely divine. Best of all, they start with a box of butter pecan cake mix. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

What is Butterscotch?

Let’s start by addressing the elephant in the room. The name: Butter-Scotch

  • Is it butter? 
  • Is it scotch? 
  • Is there alcohol in these tiny little butterscotch chips? 

The answer to that last question is a firm, “No!” No alcohol. 

Now that we know what it isn’t, let’s talk about what it is. 

Butterscotch is made by combining butter and brown sugar. Once melted together, they have a rich, sweet, and buttery flavor with a hint of caramel. The name “butterscotch” is derived from the words “butter” and “scotch,” with “scotch” referring to the process of cutting or scoring the candy into small pieces.

There you go. No alcohol. Just tiny bits of goodness. 

And speaking of tiny bits of goodness, let’s talk about those toffee bits! 

Baking with Toffee Bits

Butterscotch Toffee Cookies from Out of the Box Baking.com

I don’t know about you but I absolutely adore the flavor and crunch of toffee. Heath bars were a childhood favorite. 

So, when I saw the bags of toffee bits in the store, I knew I had to have them. 

I actually thought I’d use them to make bars, but as I went through my other supplies, I realized that I happened to have a lot of butterscotch chips on hand, as well. 

Sometimes You Just Need a Cookie

Butterscotch Toffee Cookies from Out of the Box Baking.com

I stumbled across this simple recipe from Taste of Home for Butterscotch Toffee Cookies and knew I had a winner. 

I had the butter pecan cake mix. 

I had the toffee bits. 

I had the butterscotch chips. 

Nothing could hold me back. 

Butterscotch Toffee Cookie Ingredients

Butterscotch Toffee Cookies from Out of the Box Baking.com

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need, These are simple ingredients you might already have on hand. 

  • butter pecan cake mix
  • room temperature butter
  • large eggs
  • toffee bits
  • butterscotch chips 

How to Make Butterscotch Toffee Cookies

These came together so easily! I couldn’t believe I hadn’t stumbled across this recipe sooner. 

Preheat oven to 350 degrees Fahrenheit. 

Line a couple of cookie sheets with parchment paper. 

Start by placing your dry cake mix into a mixing bowl or the bowl of a stand mixer with paddle attachment. Add the butter and eggs. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Mix well. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Now it’s time to add the good stuff! Dump in the whole bag of toffee chips and the bag of butterscotch chips. 

Yep, you read that right. The whole bag. Of each. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Hahaha. I know what you’re thinking: Really? That’s a lotta goodies for one cake mix! 

I know, I know. But those goodies make the cookies delicious. 

Mix well. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

This is a sticky batter so you’ll definitely want to use a cookie scoop or spoon to make dough balls. Mine made 32 medium cookies. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Space them out on your cookie sheet. I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Butterscotch Toffee Cookies from Out of the Box Baking.com

Bake for 12-13 minutes or until golden brown. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Remove from oven and place tray on wire rack to cool. 

Move cookies directly to the rack to keep cooling. 

Serve and enjoy! 

Butterscotch Toffee Cookies from Out of the Box Baking.com

Leftovers can be stored tightly covered in plastic wrap (or in an airtight container) at room temperature up to 4 – 5 days. You can freeze them up to two months.

Me? I freeze the dough balls. (I’ve always got cookie dough balls in my freezer in case folks stop by.) 

What to Expect from This Recipe

Butterscotch Toffee Cookies from Out of the Box Baking.com

I knew the minute these came out of the oven that I would love them. 

First of all, I love the brown sugary goodness of butter pecan cake. It’s always been a personal favorite.

Second, I love texture and this cookie is filled with it—the crunch of the toffee and tiny pecan bits. The creamy melt-in-your-mouth goodness of the butterscotch chips. 

Butterscotch Toffee Cookies from Out of the Box Baking.com

The “bite” of the actual cookie is really good, too. It’s chewy and soft, all of the same time. And can I just say. . .these are perfect with a big glass of milk.

I’m so delighted to have found this recipe, y’all. I plan to make it again and again. 

Variations on this Recipe

I loved this one so much and my head is already spinning as I think of other ways to make this recipe. 

Pecans: Next time I might cut back a little on the butterscotch and toffee and throw in some pecans. 

Chocolate chips in place of butterscotch. I was pleasantly surprised to see that the chocolate coating on the toffee bits was right at home in this butter pecan cake mix dough. More, please! 

Coconut: Throw in a handful for even more texture! 

Cornflakes: I know. Sounds weird. But I’ve baked with corn flakes before and they add terrific texture to baked goods. 

Other Butter Pecan Favorites from Out of the Box Baking

If you love the flavor of butter pecan, I’ve got you covered. Here are some of my favorites. 

Butter Pecan Bundt Cake with Praline Topping: If you’re crazy about brown butter and pecans you’re going to love this easy cake. It’s topped with a crunchy praline topping and rich with flavor. Best of all, it starts with a boxed mix! Easy-breezy!

Brown Butter Pecan Cookies: You love brown butter. You love pecans. You’re thinking about merging the two into a cookie but don’t know where to start. You’ve landed in the right spot!

Butter Pecan Cupcakes with Brown Butter Frosting: It doesn’t seem right to label these amazing mounds of deliciousness “butter pecan cupcakes” because they are (truly) so much more. They’re the stuff dreams are made of. 

Easy Pecan Chewies: If you’re looking for a crisp, chewy bar loaded with pecan flavor, you’ve come to the right place. These pecan chewies are absolutely delicious and so easy to make!

Follow this link for a comprehensive post listing more of my fall cookies and bars, perfect for autumn!


That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Butterscotch Toffee Cookies

Butterscotch Toffee Cookies

Yield: 32
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

If you love the warm rich flavors of butterscotch and toffee you’re going to adore this simple recipe. These delicious cookies are absolutely divine. Best of all, they start with a box of butter pecan cake mix.

Ingredients

  • 1 box butter pecan cake mix
  • 1 stick room temperature butter
  • 2 eggs
  • 1 bag toffee bits
  • 1 bag butterscotch chips

Instructions

    Preheat oven to 350 degrees Fahrenheit.

    Line a couple of cookie sheets with parchment paper.

    Start by placing your dry cake mix into a mixing bowl or the bowl of a stand mixer with paddle attachment.

    Add the butter and eggs.

    Mix well.

    Now it’s time to add the good stuff! Dump in the whole bag of toffee chips and the bag of butterscotch chips.

    Yep, you read that right. The whole bag. Of each.

    Hahaha. I know what you’re thinking: Really? That’s a lotta goodies for one cake mix!

    I know, I know. But those goodies make the cookies delicious.

    Mix well.

    This is a sticky batter so you’ll definitely want to use a cookie scoop or spoon to make dough balls.

    Mine made 32 medium cookies.

    Space them out on your cookie sheet.

    Bake for 10 - 12 minutes or until golden brown.

    Remove from oven and place tray on wire rack to cool.

    Move cookies directly to the rack to keep cooling.

    Serve and enjoy!

    Leftovers can be stored tightly covered in plastic wrap (or in an airtight container) at room temperature up to 4 - 5 days. You can freeze them up to two months. Me? I freeze the dough balls. (I’ve always good cookie dough balls in my freezer in case folks stop by.)

Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 155mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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