Double Butterscotch Cookies Recipe
Double Butterscotch Cookies Recipe photo by Taste of Home
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Double Butterscotch Cookies Recipe

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4.5 17 20
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This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. —Beverly Duncan, Lakeville, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups packed brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 6 cups all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  • 1 cup finely chopped pecans

Nutritional Facts

2 each: 248 calories, 9g fat (3g saturated fat), 28mg cholesterol, 221mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
  2. Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  3. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 7 dozen.
Originally published as Double Butterscotch Cookies in Best of Country Cookies 1999, p91

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maryellen526 User ID: 1505967 263958
Reviewed Mar. 27, 2017

"Very good."

vicki User ID: 8994594 258490
Reviewed Dec. 23, 2016

"These cookies are amazing! Thank you for sharing with us! I'm not a big fan of nuts in my baked goods, so I found another wonderful recipe for home made toffee. We used that (about 1 cup) along with one 11oz. package of butterscotch morsels. The dough is rather heavy and a bit dry, so I added very small amounts of water ( less than 1/4 cup) and mixed it in by hand. (It is comparable to a vintage peanut butter cookie recipe in consistency. ) in order to make it more pliable. This works well. Just remember though, however your cookie is molded (scoop or teaspoon) make sure your happy with shape and height, as it won't change much during baking. They are delicious! I'll be adding this to my "old school" index box, and will make it every year! Happy Holidays to all!"

BilliePock User ID: 8314002 237356
Reviewed Nov. 14, 2015

"These turned out great. I learned you do have to let them chill well or they will not hold their shape. We were just really excited to try them. They are so delicious. I added dark chocolate chips also."

cjmead User ID: 293231 62084
Reviewed May. 8, 2014

"This is a great recipe. I don't bother making logs and refrigerating. I just form the dough (yes, it is very crumbly) into 1" balls and flatten them. Much easier! It makes about 10 dozen this way. I just tried it with coconut. Crunched up Heath Bars is better. I added miniature chocolate chips and toffee bits to the last sheet. I'll stick with the Heath Bars from now on. I live at an altitude of 7300' and didn't change a thing."

pcstirn User ID: 7537136 80526
Reviewed Feb. 2, 2014

"Ok, I changed a LOT of this recipe, made it smaller, less sugar-to-fat ratio, and added butterscotch chips. Now it's:

1/2 c butter, 1/2 c Crisco, 3 c Stevia/sugar mix, 1 1/2 tsp molasses (to make up for not using brown sugar, but it's optional), 3 eggs, 1 Tbls vanilla extract, 1 c white whole wheat flour, 3 1/2 c all purpose flour (I used King Arthur for both flours), 2 tsp baking soda, 2 tsp cream of tartar, 1 tsp salt, 8 oz English toffee bits, 8 oz butterscotch chips, 1 c chopped pecans.
I mixed them up per instructions, rolled and chilled them overnight, and baked them at 375 deg F rotating the pan halfway through. I also slammed the pan down on the stovetop when they got too puffy so they would flatten out and put them back in the oven again for a total of about 14 minutes. I baked them till they were golden, and then cooled them on the pan. They were crispy to bite into but had a slightly chewy texture after that first bite. I froze 2/3 of the batter for later use, but I still got about 2 dozen 3-inch cookies in the first baking. I'll definitely make these again. Friends loved them! I'd give them a 5-star rating except I changed so much of the quantities. The original is awesome (I made a 1/4 batch just to try; they were way too sweet for me), but mine is a little more healthy."

jbpar User ID: 7645480 25477
Reviewed Jan. 31, 2014

"I have not made these cookies yet, but giving 3 stars because they sound good. After shaping into rolls can they be frozen for a later use?"

GirishKatta User ID: 7329112 62080
Reviewed Jan. 28, 2014

"This cookies are one to taste ;)"

E.R.B User ID: 6175670 28597
Reviewed Jan. 3, 2014

"the best!!"

wealthbuilder1 User ID: 4699898 31846
Reviewed Dec. 22, 2013

"Too much flour , and very little butterscotch flavor. I won't be making them again. This was a money waster for sure."

tammyreid User ID: 4048262 33065
Reviewed Dec. 19, 2013

"Just a thought, these cookies would not be so crumbly if more fat was added. The fat to flour and sugar is to low. I will make these adding another cup of fat."

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