Butterscotch chocolate chip cookies are the perfect marriage of two classic flavors. They're packed with rich, buttery butterscotch chips and melt-in-your-mouth chocolate chips, topped with a sprinkle of sea salt, creating a flavor explosion in every bite.
They're soft and chewy on the inside with slightly crisp edges, making them completely irresistible.
Why You'll Love This Recipe
Whether you're a seasoned baker or just starting out, this recipe is sure to become a new favorite. It's easy to follow and requires minimal ingredients, making it perfect for a quick and satisfying treat.
These Butterscotch Chocolate Chip Cookies are not only delicious but also:
- Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up a batch whenever the craving strikes.
- Flavorful Combination: The butterscotch and chocolate chips complement each other perfectly, creating a complex and satisfying flavor profile.
- Customizable: Feel free to adjust the ratio of butterscotch chips to chocolate chips to suit your preference. You can also add chopped nuts or dried fruit for an extra textural and flavor boost.
These cookies are perfect for any occasion, from a casual gathering to a special potluck.
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Butterscotch Chocolate Chip Cookies Ingredients
You will use melted butter for this cookie recipe, and if you want to brown it, you can! Browning the butter will make a deeper, more intensified flavor.
Be sure to cool the melted butter slightly so that it's not scalding when mixing with the brown and granulated sugar.
The pecans are optional. You can use chopped walnuts or even omit them entirely.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Cookies
Use room temperature butter and eggs, as your cookies will mix better. While you can bake these cookies without chilling, chilling the batter makes better cookies. A 30 minute chill reduces cookie spread.
The cookies will look slightly under baked in the middle when it's time to remove them from the oven. This is normal, as they will continue to bake on the tray after removing them from the oven. This insures you don't have over baked cookies.
Mix the Dry and Wet Ingredients
- Preheat your oven to 350 F, and prepare large rimmed baking sheets with parchment paper.
- Add the flour, baking soda, baking powder, cinnamon, and salt into a medium or large mixing bowl and whisk to evenly combine.
- In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar.
Cream the Butter and Sugars
- Cream the butter and sugars for 3 minutes, or until light and thick.
- Mix in the egg and the vanilla, blending well.
Mix The Cookie Dough
- Mix ½ of the dry ingredients into the creamed butter and sugar mixture on low until most is incorporated, then add in the second ½ of the flour.
- Stir in the chocolate and butterscotch chips.
- Chill the cookie dough for 30 minutes.
Bake and Cool the Cookies
- After chilling 30 minutes, scoop the cookie dough in 2 tablespoon balls and place six on the baking sheet.
- Bake for 10-12 minutes in the preheated oven.
- Remove and sprinkle a pinch of sea salt on top of each cookie, pressing it down into the soft tops.
- Allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!
Substitutions and Variations
Here are a few delicious variations when making this cookie recipe.
- Brown sugar: If you don't have brown sugar, you can substitute granulated sugar with a splash of molasses or maple syrup to add a similar depth of flavor.
- Butterscotch chips: If you can't find butterscotch chips, you can substitute white chocolate chips or caramel baking chips.
- Chocolate chips: You can use any type of chocolate chips you like, such as semi-sweet, dark, or milk chocolate.
Tips for Success
Here are a few tips for making this butterscotch chocolate chip cookie recipe:
- Use room temperature ingredients: This ensures even mixing and a smooth dough.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Chill the dough: Chilling the dough for at least 30 minutes helps the cookies spread less and become chewier.
- Bake the cookies on a parchment-lined baking sheet: This prevents sticking and makes cleanup a breeze.
Serving Suggestions
These cookies are delicious on their own, but you can also enjoy them with a glass of milk, a scoop of ice cream, or a hot cup of coffee. Some additional ideas are:
- Use them to make vanilla ice cream sandwiches. Sandwich them together with a scoop of ice cream, small down gently, wrap, and freeze.
- Crumble them on top of ice cream for a delicious topping.
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Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this cookie recipe.
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Storage and Reheating
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Freeze the baked cookies for up to 3 months. Thaw them at room temperature before enjoying.
Frequently Asked Questions
The edges of the cookies should be golden brown, and the centers should be slightly soft. They might look slightly underbaked, but they will finish baking while cooling on the hot cookie sheet.
Yes, you can definitely use brown butter in this recipe for an extra rich and nutty flavor. Just be sure to let the butter cool slightly before adding it to the other ingredients.
Yes, you can definitely make the cookie dough ahead of time. Chill the dough in an airtight container in the refrigerator for up to 3 days, or freeze the dough balls for up to 3 months.
Chilling the dough is not required, but it is recommended. Chilling helps the cookies to spread less and results in a chewier texture.
More Delish Ideas
Butterscotch Chocolate Chip Cookies
Ingredients
For The Cookies
- 2½ cup Flour all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ¾ teaspoon Salt
- ¼ teaspoon Cinnamon ground
- 1 cup Butter salted and melted
- 1 cup Brown sugar dark brown
- ⅔ cup Sugar granulated
- 2 large Egg
- 2 Vanilla extract
- 12 oz Chocolate chips dark, semi, or milk
- 12 oz Butterscotch chips
- ¾ cup Pecans or walnuts, chopped
Topping For Cookies While Still Hot
- teaspoon Sea Salt optional
Instructions
- Preheat your oven to 350 F, and prepare large rimmed baking sheets with parchment paper.
- Add the flour, baking soda, baking powder, cinnamon, and salt into a medium or large mixing bowl and whisk to evenly combine.2½ cup Flour, 1 teaspoon Baking soda, 1 teaspoon Baking powder, ¾ teaspoon Salt, ¼ teaspoon Cinnamon
- In another large mixing bowl, add the melted butter, brown sugar, and granulated sugar.1 cup Butter, 1 cup Brown sugar, ⅔ cup Sugar
- Cream the butter and sugars for 3 minutes, or until light and thick.
- Mix in the eggs and the vanilla, combining well.2 large Egg, 2 Vanilla extract
- Mix ½ of the dry ingredients into the creamed butter and sugar mixture on low until most is incorporated, then add in the second ½ of the flour and mix until you only see slight streaks of the flour.
- Stir in the chocolate chips, butterscotch chips, and optional nuts. Mix until evenly distributed in the dough.12 oz Chocolate chips, 12 oz Butterscotch chips, ¾ cup Pecans
- Chill the cookie dough for 30 minutes.
Bake and Cool the Cookies
- After chilling 30 minutes, scoop the cookie dough in 2 tablespoon balls and place six on the baking sheet.
- Bake for 10-12 minutes in the preheated oven.
- Remove and sprinkle a few flakes of sea salt on top of each cookie, pressing it down into the soft tops.tsp Sea Salt
- Allow to cool for 5 minutes before transferring to a cooling rack. Enjoy!
Notes
- Use room temperature ingredients: This ensures even mixing and a smooth dough.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Chill the dough: Chilling the dough for at least 30 minutes helps the cookies spread less and become chewier.
- Bake the cookies on a parchment-lined baking sheet: This prevents sticking and makes cleanup a breeze.
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