Butterscotch Toffee Cookie Recipe – Love It!

Butterscotch Toffee Cookie Recipe - thesupermomsclub.com
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There is nothing better than the smell of freshly baked biscuits wafting through the house. This recipe is super easy to make, and it also doubles as the perfect recipe for cookie day! So without further ado, here’s my butterscotch toffee cookie recipe…

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A 10 minute instruction video on how to make these yummy cookies, with 10 other variations too!

Easy Butterscotch Toffee Cookie Recipe

Copyright © 2021 – This original adapted recipe is by Taryn Bloem – thesupermomsclub.com

Prep Time: 5 – 10 minutes for the dough

Bake Time: 10 minutes

Oven Temp: 180˚ Celsius or 360˚ Fahrenheit

Yield: 40 Cookies

Ingredients (for the butterscotch toffee cookies):

125g Butter
1 Cup White Sugar
2 Eggs
2 Cups Cake Flour
Pinch Salt
2 tsp Baking Powder
*90g Packet Butterscotch Flavored Instant Pudding Powder *see notes below
100g Chopped Soft Toffee or Cream Caramels


Place the butter and sugar in a mixing bowl, and beat well to cream.

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and add the eggs, mixing until well incorporated.

Sift in the flour and salt and mix until it forms a soft dough.

Add the *instant pudding powder, chopped toffee and baking powder, and mix until combined.

*Instant Pudding Powder manufacturers: Moirs, Royal, Angel Delight, Jell-O & Dr. Oetker (from what I can find). In South Africa, I use Moirs instant pudding powder. They come in a 90g packet and are mixed with 450ml milk – BUT DON’T MIX IT WITH MILK FOR THIS RECIPE – USE THE POWDER ONLY!!! I’m just letting you know what the pack size and normal mixing instructions are, as manufacturers vary around the world. I know, for instance, that Angel Delight in the UK is a 59g packet to 300ml milk, so you’d need 1½ packets, while Jell-O in the USA is a 96g packet… hope this helps to make that a little clearer for recipe adjustments!

This cookie dough can be frozen for up to six months, which is handy if you’re making multiple batches.

Place the dough in the freezer for 10 minutes to get cold before making the cookies.

To make the cookies, measure out tablespoonfuls of dough, roll into balls, and place on a baking sheet prepared with greased parchment paper. Press the ball down (in the center) using the back end of a spoon. If you’re confused about this method, the video demonstrates exactly how it’s done!

Place on the middle shelf in a pre-heated oven and bake at 180˚ Celsius or 360˚ Fahrenheit for 10 minutes.

Allow to cool, and enjoy!




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