Butterscotch Chocolate Chip Cookies are soft, buttery, chewy, and loaded with chocolate chips and butterscotch flavor. Great for any occasion!
Hi there, my fellow cookie lovers! It’s an exciting day in the kitchen because we’re making Butterscotch Chocolate Chip Cookies! If you’re a fan of sweet treats with that perfect balance of chewy and crispy, you’re in for a real treat.
I’m a huge fan of butterscotch so it’s kind of a no-brainer to put it in this sweet cookie. There is very little in this world that is better than a freshly baked cookie. Wouldn’t you agree? Let’s dive right in, shall we?
So, my dear baking enthusiasts, it’s time to don that apron and turn your kitchen into a bakery! These Butterscotch Chocolate Chip Cookies are such a perfect combination.
With their chewy center, crispy edges, and the best part – an abundance of butterscotch and chocolate chips, they are a cookie lover’s dream come true. Enjoy!
Common Questions About Butterscotch Chocolate Chip Cookies
What Makes These Cookies So Good?
The addition of butterscotch chips gives these cookies a unique, buttery flavor that perfectly complements the semi-sweet chocolate chunks. The chewy center and crisp edges will certainly delight your taste buds!
Can I Freeze The Dough?
Yes, you can! Scoop the dough into cookie dough balls, place them on a baking sheet, and freeze. Once solid, transfer them into a freezer bag for storage. When you’re ready to bake, no need to thaw—just add a few minutes to the baking time.
Why Are My Cookies Dry?
The main culprit is often too much flour. Use a kitchen scale or the spoon and level technique to measure the amount of flour accurately. Also, avoid over-mixing the dough since this can lead to tough, dry cookies.
Storage
I’m lucky if I get these cookies off the wire rack and into a container. They just seem to magically disappear!
Refrigerator
Store leftover cookies in an airtight container at room temperature for up to five days.
Freezer
After baking, let the cookies cool completely. Then, place them in a freezer bag or an airtight container with parchment paper between the layers. They will keep for up to three months.
Tips
I like to use a rubber spatula to fold the cookie dough. It helps me scrape the sides and I just seem to have more control than with something like a wooden spoon.
- Chill the Dough: This is key for the perfect texture and flavor. Chilling prevents the cookies from spreading too much and helps intensify the flavors.
- Don’t Over-Mix: After adding the flour, mix just until no large lumps remain to ensure your cookies stay soft and chewy.
- Use a Cookie Scoop: For perfectly round cookies, use a large cookie scoop to portion the dough. This also ensures even baking.
Ingredients
I love to serve these along with classic chocolate chip or oatmeal cookies. It’s great to have a variety of flavors!
- Butter
- Light brown sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Butterscotch chips
- Semi-sweet chocolate chips
How to Make Butterscotch Chocolate Chip Cookies
Make sure you go down below and save this recipe card. You never know when you might want a yummy butterscotch cookie!
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined— about 30 seconds.
- Next, add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and whisk just until no large lumps of flour remain— you don’t want to over-mix.
- Add the butterscotch chips and chocolate chunks and fold them gently into the cookie dough.
- Transfer the dough to the fridge and allow it to chill uncovered for 30 minutes.
- While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.
- Scoop one-tablespoon-sized cookies onto the baking sheet, making sure to place them at least two inches apart (these cookies will spread).
- Bake for 12-14 minutes, or until the cookies are golden brown and set around the edges.
- Allow the cookies to cool fully on the tray— they will harden and set as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Kitchen Supplies You’ll Need for Butterscotch Chocolate Chip Cookies
You know the drill. If you’re like me, you’ve done something similar to this recipe many times in the past. We’re on our way to the best butterscotch chocolate chip cookies ever!
- Large bowl
- Whisk
- Measuring cup
- Baking sheets
- Parchment paper or Silpat mats
- Cookie scoop
- Cooling Rack
What to Serve With Butterscotch Chocolate Chip Cookies
Just like classic chocolate chip cookies, these will go wonderfully with a cold glass of milk or a hot cup of coffee or tea. Vanilla ice cream anyone? You know that’s going to be tasty.
Or just have them to follow up your favorite main course at dinner. The possibilities really are endless!
Why You Should Make Butterscotch Chocolate Chip Cookies
I love pulling that cookie sheet out and letting the smell of fresh cookies waft through my house. These are going to be delicious!
- Deliciously Different: The combination of butterscotch and chocolate chips makes these cookies stand out in a sea of classic cookie recipes.
- Easy to Make: No mixer needed, just a few simple ingredients, and you’re on your way to cookie heaven.
- Perfect for Sharing: These cookies make a perfect homemade gift or a sweet treat for gatherings.
Variations and Add-Ins for Butterscotch Chocolate Chip Cookies
Feel free to change things up as always! I love to experiment and find new ways to make my favorite classics.
- Oatmeal Scotchies: Add 1 cup of quick oats for a hearty twist.
- Dark Chocolate Delight: Use dark chocolate chips instead of semi-sweet for a richer flavor.
- Nutty Crunch: Add ½ cup chopped pecans or walnuts for added texture and flavor.
- Without the butterscotch: Want to back to regular chocolate chips? Go right ahead! These are your cookies and this recipe can be changed to suit your desires.
If you love this easy Butterscotch Chocolate Chip Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
More Great Chocolate Chip Cookies
Chocolate Chip Cookies without Brown Sugar
Mrs. Fields Chocolate Chip Cookies – Copycat Recipe
Pretzel Chocolate Chip Cookies
Quarter Pound Chocolate Chip Cookies
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Butterscotch Chocolate Chip Cookies
Ingredients
- 1 cup brown sugar light brown- lightly packed
- ¾ cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup butterscotch chips
- ½ cup chocolate chips or chopped semi-sweet chocolate
Instructions
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined— about 30 seconds.
- Next, add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and whisk just until no large lumps of flour remain— you don’t want to over-mix.
- Add the butterscotch chips and chocolate chunks and fold them gently into the cookie dough.
- Transfer the dough to the fridge and allow it to chill uncovered for 30 minutes.
- While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.
- Scoop one-tablespoon-sized cookies onto the baking sheet, making sure to place them at least two inches apart (these cookies will spread).
- Bake for 12-14 minutes, or until the cookies are golden brown and set around the edges.
- Allow the cookies to cool fully on the tray— they will harden and set as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Notes
- The butter is the base of our cookies— it adds richness and helps form that chewy cookie we all love!
- I used light brown sugar to add extra depth and enhance the butterscotch flavor. Feel free to substitute granulated sugar if it’s what you have on hand.
- Egg helps bind the cookies together so they don’t fall apart.
- Vanilla enhances the flavor of the chocolate and butterscotch.
- Flour gives the cookie structure— make sure to measure using the spoon and level technique so you don’t end up adding too much flour (which can make your cookies dry).
- Baking soda makes the cookies soft and chewy.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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