These butterscotch chocolate chip cookies are a heavenly treat with crisp chewy edges and soft centers. They are full of rich butterscotch taste and gooey dark chocolate chips. They come together in no time and can be made without a mixer!
Get ready to indulge in a cookie that’s equal parts nostalgic and irresistible! Butterscotch Chocolate Chip Cookies are a classic treat that combines the deep, rich flavor of butterscotch with the velvety smoothness of dark chocolate chips.
With a soft-baked center and crispy edges, these chewy cookies are perfect for satisfying your sweet tooth. And the best part? They’re incredibly easy to make!
For more cookie recipes try my chocolate chip pecan cookies , white chocolate macadamia nut cookies or single serve chocolate chip cookie
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Why you will love these Butterscotch Chocolate Chip cookies
- Unique Flavor Combination: The blend of butterscotch and chocolate creates a unique and irresistible flavor that stands out from classic chocolate chip cookie.
- Easy to Make: This recipe is straightforward and perfect for bakers of all skill levels. You’ll have delicious cookies ready in no time.
- Perfect Texture: These cookies have a wonderful chewy texture with slightly crisp edges, making them the perfect treat.
- Versatile: Whether you want to enjoy them with a glass of milk, a cup of coffee, or as an after-dinner dessert, these cookies are versatile and always satisfying.
Ingredient Notes
- Butter: Use unsalted butter for this recipe to control the salt level. Make sure it’s at room temperature for easy mixing.
- Light Brown Sugar: Brown sugar adds a deep, caramel-like flavor that complements the butterscotch perfectly.You can also use dark brown sugar if light is not available.
- Granulated White Sugar: White sugar is what these cookies a wonderful crispy edges.
- Butterscotch Chips: These are the stars of the recipe. You can find them in the baking aisle of most grocery stores.
- Dark Chocolate Chips: Semi-sweet chocolate chips balance the sweetness of the butterscotch and add a delightful contrast.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Baking Soda: Helps the cookies rise and gives them their chewy texture.
- Flour: All-purpose flour works best for this recipe. Make sure to measure it correctly to avoid dense cookies.
See recipe card below for a full list of ingredients and measurements.
Step By Step Instructions
Here is how to make and bake these butterscotch chocolate chip cookies. You can use a stand mixer or a mixing bowl with a wooden spoon. Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper.
Step 1: Mix the dry ingredients together. Make sure to sift the flour to prevent all-purpose flour lumps getting into the dough in a medium bowl. Next, add in the baking soda and salt.
Step 2: Beat softened butter and sugars. Beat the softened butter and both sugars on high speed for 2-3 minutes in a large bowl using a wooden spoon or in the bowl of a stand mixer fitted with a paddle attachment at medium speed until well combined making sure to scrape the sides of the bowl.
Step 3: Beat in the egg and vanilla extract. Add the egg and mix for 2-3 mins. With the mixer on low speed beat in the vanilla extract.
Step 4:Stir in the dry ingredients.To the wet ingredients stir in the flour mixture, dark chocolate and butterscotch chips until just combined.
Step 5: Scoop the cookie dough. Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place on a baking sheet.
Step 6: Chill the dough. Place the cookie dough in the refrigerator for 1 hour or in the freezer for 20-25 mins.
Step 7: Bake the cookies. Arrange the cookie dough balls evenly amongst prepared baking sheets making sure to leave 2-3 inches between each cookie.Place a few extra chocolate and butterscotch chips on top of each cookie and bake at 350F for 12-13 mins until golden.
Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely on a wire rack. Enjoy!
Expert Baking Tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps prevent excessive spreading in the oven, resulting in thicker cookies.
- Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked.
- Give the cookies a scoot. For perfectly round cookies, use a large round cutter or an upside-down glass jar to “scoot” the edges of the cookie straight out of the oven.
FAQ’s
Yes, you can. Just reduce the added salt in the recipe to compensate for the salt in the butter.
Absolutely! You can freeze the dough for up to three months. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Yes, feel free to experiment with milk chocolate, dark chocolate, or even peanut butter chips for a different flavor profile.
Yes! Feel free to add your choice of toasted nuts such a almonds, macadamia nuts etc to the dough
Store the baked cookies in an airtight container at room temperature for up to a week. They also freeze well if you want to keep them longer.
Storage & freezing
Store these butterscotch and chocolate chip cookies in an airtight container for 3-4 days at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour on the counter or overnight in the refrigerator.
Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add an extra few minutes of bake time.
More cookie recipes to try
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Recipe📖
Butterscotch Chocolate Chip Cookies
Equipment
- Electric Mixer
- 2 cookie sheets
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chunks
- ¾ cup butterscotch chips chopped
- Flaky sea salt optional
Instructions
- In a bowl whisk together flour, baking soda and salt.
- In a bowl of your stand mixer or using a hand mixer, beat softened butter and both sugars until light and pale for about 2-3 mins.
- Add the egg and beat for another 1-2 mins. Beat in the vanilla extract.
- To the butter mixture stir in the flour mixture, butterscotch and chocolate chunks until just combined and you don't see any specs of flour.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible.Cover the dough in plastic wrap and refrigerate for an hour .
- When ready to bake, pre-heat the oven to 175C (350 F). Line two large baking trays with non-stick parchment paper or silicone mat.
- Arrange the balls evenly amongst baking trays and bake for 10-11 mins until golden.
- Sprinkle the cookies with the sea salt and let them cool on the pan for about 5 mins.Remove from pan and cool completely on wire racks.Enjoy!
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