Butterscotch Toffee Chocolate Fudge Cookies

There are only a few more posts in 24 Days of Christmas Baking marathon. I am running low on freezer space. Imagine a large chest freezer more than half full of Christmas baking!! Since I am almost done this year’s Christmas baking I was looking at some leftover ingredients that I have in my pantry.

Today’s post is a cookie I came up with for the sole purpose of using up my extra supplies. The cookie is a basic chocolate fudge cookie with a bunch of ingredients tossed in. I had a 1/2 cup of Skor bits from the Skor Toffee squares. There were some leftover butterscotch chips from the Chocolate Peanut Butter Bars. I also had some extra chopped walnuts from the Bird’s Nests cookies.

Butterscotch Toffee Chocolate Fudge Cookie 2

This cookie was thrown together, like an everything-but-the-kitchen-sink cookie. It turned out incredible!!! So chocolately with the taste of toffee and butterscotch and the crunch of nuts. This cookie is a winner. You could make this recipe following the ingredients exactly or substitute the chips, Skor bits and nuts with so many other options. Some ideas are: chopped up Reese peanut butter cups, chopped up Kraft caramels, chocolate chunks, dried cherries, nuts of any kind, and so much more!

Melt the chocolate squares in a saucepan. Once melted, stir in the butter until it melts. Remove from the heat and whisk in the eggs, sugar and vanilla. Stir until smooth. Mix in the cocoa powder flour. Stir in the butterscotch chips, skor toffee bits and walnuts. Drop on a cookie sheet lined with parchment paper.

Bake in a 350F oven for 8-10 minutes

Butterscotch Toffee Chocolate Fudge Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30
Author Steve Cylka


  • 8 oz of semisweet chocolate baking squares
  • 3 tbsp butter
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 tsp cocoa powder
  • 1/3 cup flour
  • 1/2 cup butterscotch chips
  • 1/2 cup Skor toffee bits
  • 2/3 cups chopped walnuts


  • In a saucepan, melt the chocolate squares. Use medium low heat to ensure the chocolate does not scald. Add the butter and stir until melted. Remove from heat.
  • Whisk in the eggs, sugar and vanilla. Stir in the cocoa powder and flour until smooth.
  • Stir in the butterscotch chips, Skor toffee bits and walnuts.
  • Using a teaspoon, drop cookie dough on a cookie sheet lined with parchment paper.
  • Bake in a 350F oven for 8-10 minutes.
  • Cool on a wire rack.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Oh boy, those look nice and chewy!

  2. Oh man, these look to die for! And so easy to make, definitely a must try 🙂

  3. You invented a WINNER! Love your yummy additions to this chocolate cookie!

  4. These sound great, Steve! There isn’t an ingredient in there that doesn’t sound good.

  5. Oh-this means that it getting closer to the time to raid the freezer..I know what goodies are in there, so a padlock on it may help you from getting cleaned out! These will be the ones closest to the front I imagine, I do not want to miss those-yum!. Bravo for all the effort making these awesome cookies and I envy the recipients. Have a wonderful thanksgiving!

  6. These look insane — I haven’t even thought about Christmas yet…I better go and look at your days 1-19! Theresa

  7. Wow, these are some very yummy looking cookies. I love the butterscoth chips.

  8. I can imagine that you are running low on freezer space but baked goods are a great thing to be filling it with. These cookies look divine!

  9. Love these ones so much. So moist and delicious. Great job.

  10. Excellent use of left over ingredients …!!:)

  11. Yum!! I love toffee and fudgy cookies! I think I would eat more than my fair share of these!

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