Butterscotch Toffee Chocolate Fudge Cookies Recipe

These super soft baked fudge cookies are filled with butterscotch and sweet salty toffee bits. Top with sea salt to make a totally irresistible chocolate cookie!

Butterscotch, toffee, chocolate, and a little sea salt for good measure. It goes without saying that these butterscotch toffee chocolate fudge cookies are… irresistible. We add milk to the dough, so there’s no egg needed.

For more egg-free cookie recipes, try shortbread cookies or pumpkin chocolate chip cookies. Here are all of our egg-free baking recipes.

Craving more toffee-inspired treats? Try these brown butter toffee chocolate chip cookies and salted vanilla toffee cookies?

Prep Time 330 mins

Cook Time 15 mins

Total Time 5 hrs 45 mins

Cuisine: American

Courses: Cookies

Servings: 20

Description

These super soft baked fudge cookies are filled with butterscotch and sweet salty toffee bits. Top with sea salt to make a totally irresistible chocolate cookie!

Ingredients You’ll Need

1 and 1 1/4 cups (156g)
2/3 cup (55g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g)
1/2 cup (100g)
1/2 cup (100g)
1 and 1 1/2 teaspoon pure vanilla extract
1/4 cup (60ml)
3/4 cup (135g)
3/4 cup 3/4 Heath English Toffee Bits ‘O Brickle
optional: sea salt for sprinkling

Instructions

1
Whisk the flour, cocoa powder, baking powder and salt together until combined. Set aside.
2
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
3
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the butterscotch and toffee. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
4
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes—if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
5
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6
Scoop and roll balls of dough, about 1.5 Tablespoons of dough each (I use this medium cookie scoop), into balls. Place on the baking sheets.
7
Bake the cookies for 12-13 minutes. My oven has hot spots and yours may too, so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more butterscotch morsels into the top of the warm cookies—this is just for looks. You can also sprinkle with a little sea salt as well. The cookies will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Keywords: all-purpose flour, brown sugar, butter, butterscotch morsels, chocolate, coarse salt, cocoa powder, granulated sugar, Heath bars, milk, toffee, vanilla extract

Read it online: https://recipetweets.com/recipe/butterscotch-toffee-chocolate-fudge-cookies-recipe/

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