Loaded Butterfinger Chocolate Chip Toffee Cookies

Loaded Butterfinger Chocolate Chip Toffee Cookies

Prep time does not include refrigeration time. Allow at least an hour for the cookies to chill in the refrigerator or freezer. Loaded Butterfinger Chocolate Chip Toffee Cookies are full of chocolate mix-ins.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 45
Author Paula Jones


  • 1 cup butter room temperature
  • ½ cup granulated sugar
  • 1 and ½ cup brown sugar packed
  • 2 eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1 and ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats pulse them 4 to 5 times in the food processor to break them down
  • 1 cup toffee chips
  • ½ cup Butterfinger candy bars coarsely chopped
  • 2 cup chocolate chips I used semi-sweet. Use your favorite.


  1. Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
  2. Combine flour, baking soda, baking powder, and salt. Slowly add to mixer and mix until combined. Don't over-mix.
  3. Combine remaining ingredients in a large bowl: oats, toffee chips, candy bars, chocolate chips. With the mixer on low, add these ingredients until just combined. Don't over-mix.
  4. Using a spring release scoop (like an ice cream scoop), scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in the refrigerator or freezer for at least one hour. You can store the dough in the freezer up to four months.
  5. To bake: Preheat oven to 375 degrees F. Remove cookie dough from freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
  6. I used a 1 and ½ inch scoop for my cookies. At this size for a cookie with crisp edges and soft in the center, I bake for 9 minutes. Watch them closely to get the perfect doneness for you.
  7. Allow cookies to sit on cookie sheet untouched 3 to 4 minutes after removing from oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container up to 4 days.

Recipe Notes

Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.I used a 2 tablespoon quick release scoop for these cookies. I baked them at 350 degrees for 9 minutes. Cool cookies on the pan for 3 to 4 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool. Store baked cookies in an airtight container!