Butterscotch Chocolate Chip Cookies are the perfect recipe for anyone who loves butterscotch chips! This easy recipe is perfect when you are craving classic chocolate chip cookies with a butterscotch twist!
These cookies are the best treat and one of my family’s favorite cookie recipes. Made with both chocolate chips and butterscotch morsels, they are the perfect soft and chewy cookie that everyone will love.
For more butterscotch treats, try my Triple Chip Cookies, Butterscotch Cake, or Butterscotch Blondies. For another fun chocolate chip cookie recipe, try these Chocolate Chip Ricotta Cookies.
The Best Butterscotch Chocolate Chip Cookie Recipe
One of my favorite ways to change up classic chocolate chip cookies is adding butterscotch chips to them. This is my family’s favorite take on chocolate chip cookies and I know that you are going to love them too.
My tested and perfected Butterscotch Chocolate Chip Cookies are so easy to make and come together in minutes. This is the perfect chewy cookies recipe to make for the week and it stays fresh for days.
In this recipe I use a combination of both semi-sweet chocolate chips and butterscotch chips for the best flavor combination. It’s the perfect treat for butterscotch lovers!
You’ll love that this recipe is simple to make and makes the a smaller amount of cookies using only one stick of butter. I usually get two dozen cookies, but you can get more or less depending how big you shape them.
Give these chewy chocolate butterscotch chip cookies a try. You’re going to love them!
Ingredients
- Flour: Regular all purpose flour.
- Sugar: Use both brown sugar and white sugar. Either light brown sugar or dark brown sugar work.
- Butter: You’ll need one stick of room temperature unsalted butter.
- Chips: Use a combination of classic chocolate chips and butterscotch chips. You could change up the flavor and use dark chocolate chips instead.
- Vanilla: Vanilla extract adds a delicious flavor to this cookie.
How to Make Butterscotch Chocolate Chip Cookies
This recipe for butterscotch chocolate chip cookies is sure to be one of your favorites! Start by lining a baking sheet or cookie sheet with parchment paper; set aside.
Step 1: Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
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Step 2: Mix wet ingredients
In a separate large bowl, combine the softened butter and both brown sugar and granulated sugar. Use an electric mixer to mix until the mixture is light and fluffy.
Add in the egg and vanilla and mix on medium speed until well combined. Then, add in the dry ingredients and mix just until the ingredients are combined.
To the cookie dough, add in both the chocolate chips and butterscotch chips. Use a rubber spatula to mix into the dough, scraping down the sides as you go.
Step 3: Bake
Use a cookie scoop to measure out balls of dough. Place the cookie dough balls on the prepared baking sheets leaving about an inch between each cookie.
Bake for about 10-12 minutes or until the cookie are just set, be careful not to over bake. Cool in pan for a few minutes, then transfer cookies to a cooling rack to cool completely.
Store leftovers of the best butterscotch chocolate chip cookies in an airtight container in the refrigerator for up to a week, or freeze for up to two months.
Recipe Tips
- Cookie dough can be made ahead and stored in the fridge for up to 3 days or frozen in scoops for up to 2 months. You can just bake straight from frozen adding a couple extra minutes to the bake time.
- Don’t overbake. Take the cookies out when the edges are golden brown but the centers still look soft.
- Add a bit of flaky sea salt on top of each cookie before baking for extra flavor.
More Cookie Recipes!
Butterscotch Chocolate Chip Cookies
Equipment
- baking sheet
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened (one stick)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup butterscotch chips
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer on medium speed to mix together the softened butter and sugars until light and fluffy; about 2 minutes. Add in the egg and vanilla and mix until combined. Stir in the flour mixture and mix until just combined.
- Use a rubber spatula to mix in the butterscotch chips and chocolate chips, scraping down the sides of the bowl as needed.
- Use a cookie scoop to measure out balls of dough and place on baking sheet, leaving about two inches between each cookie (you should be able to fit a dozen cookies per baking sheet). Place on center rack in oven and bake for 10-12 minutes until the cookies are just set and golden on the edges.
- Remove from oven and let cool on pan for a few minutes, then move to a wire rack to cool completely.
Notes
- Cookie dough can be made ahead and stored in the fridge for up to 3 days or frozen in scoops for up to 2 months. You can just bake straight from frozen adding a couple extra minutes to the bake time.
- Don’t overbake. Take the cookies out when the edges are golden brown but the centers still look soft.
- Add a bit of flaky sea salt on top of each cookie before baking for extra flavor.
