Butterscotch Toffee Cookie Recipe

The Best Kind of Kitchen Magic

Some cookies need a whole afternoon. Not these. This recipe is pure kitchen magic. You start with a simple cake mix. My grandson calls it a “cheat.” I call it smart.

You just stir eggs and oil into that mix. Then comes the good part. You fold in butterscotch chips and toffee bits. The dough will be thick and sticky. That’s perfect. It means chewy cookies are coming.

A Little Story From My Countertop

I first made these for a book club meeting. I was in a big hurry. I needed something fast. These cookies saved the day.

Everyone asked for the recipe. They couldn’t believe how easy it was. I still laugh at that. The biggest hits often come from the simplest steps. That matters. Good food doesn’t have to be hard.

Getting Them Just Right

Your oven must be hot first. Always preheat to 350 degrees. Drop the dough by spoonfuls onto a greased pan. Give them room to spread a little.

Watch them bake for 10 to 12 minutes. They are done when the edges turn a golden brown. The middle might look soft. That’s good! Let them sit on the pan for one minute. This helps them set. Then move them to a rack. Doesn’t that smell amazing?

Why This Simple Recipe Works

The cake mix does the heavy lifting. It has the flour and sugar and flavor already mixed. The oil makes them tender. The eggs hold it all together.

But the real stars are the add-ins. The butterscotch is sweet and rich. The toffee bits give a wonderful crunch. Fun fact: English toffee bits are often made with real butter and milk chocolate. Every bite is a happy mix of chewy and crunchy.

Let’s Share Some Stories

Food is best when shared. What’s your favorite “cheat” ingredient that makes cooking easier? Tell me in the comments. I love learning new tricks.

Do you prefer your cookies chewy or crispy? I’m team chewy all the way. And what’s the last treat you baked for a friend? Bringing joy to others is the best reason to bake. That matters more than a perfect recipe.

Ingredients:

Ingredient	Amount	Notes
Large eggs	2	room temperature
Canola oil	1/2 cup
Butter pecan cake mix	1 package (regular size)
Butterscotch chips	1 package (10 to 11 ounces)
Milk chocolate English toffee bits	1 package (8 ounces)

My Butterscotch Toffee Cookie Secret

Hello, my dear! Pull up a chair. Let’s talk about cookies. These are my special butterscotch toffee ones. They are wonderfully chewy and sweet. I make them for my book club every month. The ladies always ask for the recipe. I just smile and say it’s my little secret. Well, the secret is out today! We’re using a cake mix. Isn’t that a clever shortcut? It makes everything so simple. You’ll have cookies in no time. Your kitchen will smell like a candy shop. I just love that smell.

Now, let’s get our hands busy. First, get your eggs nice and warm. Room temperature eggs mix much better. I just set mine on the counter early. Then, grab your big mixing bowl. Crack those eggs right in. Pour in the canola oil. Now give it a good beat with a spoon until it’s all one color. It will look a bit shiny. This is the start of something good.

Step 1: Preheat your oven to 350°F. Grease your baking sheets lightly. I use a little butter on a paper towel. Now, slowly add the butter pecan cake mix to your egg bowl. Stir, stir, stir! It will get thick and a bit crumbly. That’s perfectly fine. My grandson once tried to mix it with his hands. What a sticky mess! We still laugh at that.

Step 2: Here comes the fun part. Dump in the butterscotch chips. Then, pour in those chocolate toffee bits. Gently fold them into the dough. You want every scoop to be full of goodies. (My hard-learned tip: Don’t use a mixer here! You’ll crush the bits. A sturdy spoon is your best friend.)

Step 3: Drop little mounds of dough onto your pan. A regular tablespoon works great. Leave space between them. They like to spread out and make friends in the oven. Bake them for about 10 to 12 minutes. They’re done when the edges turn a lovely golden brown.

Step 4: This step is very important. Let the cookies sit on the hot pan for one minute. They are still soft and need to settle. Then, move them to a wire rack to cool completely. What’s your favorite cookie to share with friends? Share below! The waiting is the hardest part, I know. But a warm cookie with a cold glass of milk is heaven.

Cook Time: 10–12 minutes per batch
Total Time: About 30 minutes
Yield: About 4 dozen cookies
Category: Dessert, Cookies

Three Tasty Twists to Try

Once you master the classic, try a little twist! It’s fun to play with flavors. Here are three ideas I love.

Salty-Sweet Surprise: Add a half cup of crushed pretzel pieces. The salty crunch is amazing.

Double Chocolate Dream: Swap the butterscotch chips for dark chocolate chips. So rich and fudgy!

Nutty Buddy: Toss in a handful of chopped pecans. They match the butter pecan mix perfectly.

Which one would you try first? Comment below! I’d love to hear your pick.

Serving Them Up Sweet

These cookies are stars all on their own. But I like to make them extra special sometimes. For a party, stack them high on a vintage cake stand. You could also crumble one over a scoop of vanilla ice cream. Doesn’t that sound delicious? It’s like a sundae in a bowl!

What to drink? For the grown-ups, a small glass of cream sherry pairs beautifully. It’s sweet and nutty. For everyone, a tall glass of cold milk is the classic choice. Or try a steamy mug of chai tea. The spices dance with the butterscotch. Which would you choose tonight? I think I’ll have the milk.

Keeping Your Cookies Happy

These cookies stay fresh in a tin for about a week. Want to keep them longer? You can freeze them. Just place cooled cookies in a single layer in a freezer bag. They will keep for three months.

I once sent a whole batch to my grandson at college. I froze them first. He said they tasted just-baked when they arrived. This is why batch cooking matters. It lets you share sweet moments, even from far away.

To reheat, just warm a cookie in the microwave for ten seconds. It makes the toffee bits soft and gooey again. It feels like a fresh-from-the-oven treat any time. Have you ever tried storing cookies this way? Share below!

Cookie Troubles? Easy Fixes!

First, if your dough feels too oily, do not worry. Just mix it a bit more with a spoon. The cake mix will soak up that oil. I remember when my first batch spread too much. I had not mixed it enough.

Second, if cookies bake unevenly, rotate your pan. Switch the top and bottom racks halfway through baking. Every oven has hot spots. Fixing this matters because every cookie deserves to be perfectly golden.

Third, let cookies cool on the pan for one minute. This helps them set so they do not break. Moving them too soon makes a crumbly mess. Getting this right builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free butter pecan cake mix. Check your butterscotch chips are gluten-free too.

Q: Can I make the dough ahead? A: You can. Cover the bowl and refrigerate it for up to two days.

Q: What if I do not have toffee bits? A: Use chopped pecans or more butterscotch chips. It will still be delicious.

Q: Can I double the recipe? A: You can. Just use a very large bowl for mixing.

Q: Any optional tips? A: Sprinkle a little sea salt on top before baking. Fun fact: Salt makes sweet flavors taste even sweeter! Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. They are full of sweet, buttery crunch. Making food is about sharing joy and making memories.

I would love to see your cookie creations. Show me your kitchen triumphs. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Happy cooking! —Chloe Hartwell.