Chocolate Chip Butterscotch Chip Cookies
These Chocolate Chip Butterscotch Chip Cookies pack in the best of both worlds. They’re slightly crispy on the outside, chewy on the inside and have a beautiful mix of caramel and dark chocolate flavors in every single bite!
You only need a few pantry staples and 10 minutes of hands-on kitchen time to make the dough. It’s that easy and better than any cookie you can get from a grocery store.
I can’t resist a good chocolate chip cookie, but I often like to try a few tweaks to transform that regular cookie into something unique and different. So here’s my new favorite cookie recipe with rich flavor: chocolate butterscotch chip cookies.
I have made Coconut Chocolate Chip Cookies and Cinnamon Chocolate Chip Cookies, which turned out insanely delicious! My Brown Butter Pecan Cookies have been a huge hit, so I thought of trying something else along those lines this time.
Why You’ll Love This Recipe
- The texture of these cookies is absolutely perfect. The slightly crisp outside is well balanced with the soft and chewy inside. No dry cookies here!
- They let you enjoy the sweetness of the butterscotch chips but are balanced with that dash of sea salt and some dark chocolate added in, so they’re not overly sweet.
- They look just as good as they taste and are perfect to prep ahead of time and bake for a holiday party or get-together.
- They have a sweet buttery flavor that is perfect for butterscotch lovers!
Ingredients Needed
Here are the ingredients you need for these butterscotch chocolate chip cookies. Check out the recipe card at the end of the post for a full list of ingredients and measurements.
- Wet ingredients: I used unsalted butter and an egg to add moisture and richness to the cookies. You’ll also need some vanilla extract for that flavor and aroma. I love using my Homemade Vanilla Extract.
- Dry ingredients: I used a mix of brown and white sugar for the sweetness, all purpose flour, both baking powder and baking soda and a dash of ground cinnamon and some sea salt to enhance the flavors of the other ingredients. Light brown sugar or dark brown sugar would work here.
- Mix-ins: To mix into the cookie dough, I used dark chocolate chips and butterscotch morsels. To create a texture variation, you can use butterscotch chips with chocolate chunks. You could also use semi-sweet chocolate chips or white chocolate chips if that’s your preference.
Substitutions & Variations
- If you love an extra sweet cookie, swap the vanilla in the recipe for butterscotch extract. If you’re doing this, you may want to use slightly less sugar too.
- To create other interesting flavor combinations, add other mix-ins like peanut butter chips, chopped Reese’s or even some M&Ms.
- Chopped pecans and walnuts can be great additions to the cookie dough. They also lend a bit of texture to the cookies, which is great.
How to Make Chocolate Chip Butterscotch Chip Cookies
These are the best butterscotch chocolate chip cookies with a chewy center and crispy edges! Here are step-by-step instructions on how to make the cookies by hand or using an electric mixer.
1: Mix Dry Ingredients.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
2: Combine Butter and Sugars.
In another bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
3: Add Egg and Vanilla.
Add the egg and vanilla extract, and mix until well combined.
4. Combine and Add Mix-Ins.
Gradually mix in the flour mixture and fold in the dark chocolate chips and butterscotch chips. Don’t overmix!
5. Chill and Scoop.
Wrap the dough in plastic wrap and chill in the fridge for at least 12 hours. When ready to bake, preheat your oven to 350°F. Scoop out large portions of dough (about 3-4 tablespoons each) and place them on a parchment paper-lined baking sheet, leaving some space between each other.
6. Bake, Rest and Top.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Finish by sprinkling them with a pinch of flaky sea salt and additional butterscotch chocolate chips.
Tips to Make the Best Chocolate Chip Butterscotch Chip Cookies
- Be careful not to overmix the dough, especially when you’re mixing the wet and dry ingredients. This will cause the cookies to become hard and dry.
- Make sure you weigh the flour and the other ingredients correctly. It really makes a huge difference in the texture of your cookies.
- To lend the cookies a deeper, caramel-like flavor, brown the butter in a pan over low heat, allow it to cool down and come to room temperature, and then use it for the recipe.
- Want those perfectly round cookies? Place a large glass over the cookie right after it is out of the oven. Swirl it in a circular motion a couple of times, and you’ll have the perfect round shape!
- You can make a big batch of cookie dough, portion it out on a baking sheet, and freeze until it is solid. Then, place the frozen cookie dough balls in a freezer-safe container or freezer bag for up to 2 months.
Make sure the egg and the melted butter are at room temperature when you use them for the recipe. This has a BIG impact on the texture of the cookies!
What Goes with Chocolate Chip and Butterscotch Cookies?
These cookies are dangerously delicious! You can devour them all on their own or pair them with some other snacks and sides if you’re making them for a party or a get-together.
Butterscotch Chocolate Chip Cookies FAQs
Transfer your leftover cookies to an airtight container and store them in a cool and dry place for up to 4 days.
You can, but I would highly recommend chilling the dough if you can. It helps you get that perfect structure and texture to the cookies.
Check the cookies around the 10 minute mark. If they have spread and look like they have a crispy edge but a slightly undercooked center, they’re done and ready to come out.
More Cookie Recipes To Try!
Love this variation on a classic chocolate chip cookie? Try these other cookie recipes:
More Desserts
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In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.1 ½ cups all-purpose flour
In another bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together, until the mixture is light and fluffy. ½ cup unsalted butter, room temperature
Add the egg and vanilla extract, and mix until well combined.1 large egg
Gradually mix in the dry ingredients and fold in the dark chocolate chips and butterscotch chips. Don’t overmix!⅔ cup dark chocolate chips
Wrap the dough in plastic wrap and chill in the fridge for at least 12 hours.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop out large portions of dough (about 3-4 tablespoons each) and place them on the baking sheet, leaving some space between each other.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Finish by sprinkling them with a pinch of flaky sea salt and additional butterscotch chocolate chips. Flaky sea salt Butterscotch chips
- Be careful not to overmix the dough, especially when you’re mixing the wet and dry ingredients. This will cause the cookies to become hard and dry.
- Make sure you weigh the flour and the other ingredients correctly. It really makes a huge difference in the texture of your cookies.
- To lend the cookies a more deeper, caramel-like flavor, brown the butter in a pan over low heat, allow it to cool down and come to room temperature, and then use it for the recipe.
- Want those perfectly round cookies? Take a large glass and place it over the cookie right after it is out of the oven. Swirl it in a circular motion for a couple of times, and you’ll have the perfect round shape!
- You can make a big batch of cookie dough, portion it out on a baking sheet and freeze until solid. Then, place the frozen cookie dough balls in a freezer safe container or bag for up to 2 months.
Calories: 435kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 241mg | Potassium: 157mg | Fiber: 1g | Sugar: 43g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg
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