New This Month

Salty Butterscotch-Toffee Cookies


A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.

  • Yield: Makes 2 1/2 dozen

Photography: David M. Russell

Source: The Martha Stewart Show, Episode 7032


  • 4 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 2 teaspoons baking soda
  • 3 1/2 sticks unsalted butter, room temperature
  • 2 1/2 cups packed dark-brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 3/4 cup butterscotch chips
  • 2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted pecans
  • Maldon sea salt, for sprinkling


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

  2. In a medium bowl, whisk together flour, salt, and baking soda; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.

  4. Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

Reviews Add a comment

  • courtneymchase
    5 AUG, 2013
    Also based on other reviews, reduced butter to 2 1/2 sticks, left all other ingredients same; came out perfect. (ooh. I didn't toast my pecans. just in a rush so skipped it.) Made for a bridal shower and they got rave reviews, multiple requests for recipe. Wanna try it with milk choc chips instead of butterscotch. Think semi-sweet you'd loose the 'sweet and salty', but milk choc might be great.
  • Emi1y
    24 DEC, 2011
    After reading reviews, I reduced the butter in this recipe to 1 cup/2 sticks. I used the entire bag of butterscotch chips and toffee chips instead of the recommended amounts, and topped the cookies with flake salt *AND* crystal sugar. (Tasted better than flake salt alone.) These are the best cookies I have ever tasted. Amazing, addictive, unique. Can't wait to give them away! =)
  • kellymkendall
    19 DEC, 2011
    After reading the other comments: when I made these I used 3 sticks of butter and about 2 packed cups of brown sugar. They came out great! They weren't greasy or flat and spread out. Definitely try this switch - it was worth it!
  • swgoddess
    18 DEC, 2011
    I agree with other reviewers -- these were ridiculously greasy. They were very flat and spread out a LOT. They had a very nice taste, but I was disappointed that they were so greasy and not very attractive. This was an expensive recipe to make, and I will not make it again.
  • Princessonthego
    16 DEC, 2011
    They tasted great as well, But the same to greasy I think they had to much butter and my came out flat flat flat and the spead out a lot . My first batch was one big cookie. Was the dough to warm What do you think? These tasted great but to ugly to give away. What did I do wrong?
  • MS11649715
    13 DEC, 2011
    Great taste, however I felt that there was to much butter. My cookies came out greasy and did not seem cooked in the middle. any suggestions?