Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies are soft, chewy, and loaded with sweet butterscotch chips and mini chocolate chips. Melted butter and brown sugar give them a rich, caramel-y flavor.
A short chill helps the flavors marry and keeps the cookies thick. They are perfect for bake sales, cookie trays, and afternoon snacks.
Why You’ll Love These Butterscotch Chocolate Chip Cookies
- Soft and chewy: thanks to melted butter.
- Two kinds of chips: butterscotch and chocolate.
- No mixer needed: easy dough.
- Makes about 24.
Butterscotch Chocolate Chip Cookies Ingredients
Dry Ingredients
Flour, baking soda, and salt.
Melted Butter and Sugars
Brown and granulated sugar for chewy cookies.
Egg and Vanilla
Richness and flavor.
Cinnamon
A warm hint.
Butterscotch and Mini Chocolate Chips
The stars.
Good to Know: These cookies are vegetarian. Use a 1:1 gluten-free flour blend for gluten-free.
How to Make Butterscotch Chocolate Chip Cookies
Step 1: Mix Dry
Whisk the flour, baking soda, and salt.
Step 2: Mix Wet
Beat the melted butter and sugars 3 to 4 minutes. Add the egg and vanilla.
Step 3: Combine
Add the dry ingredients and fold in the chips.
Step 4: Chill
Cover and chill at least 30 minutes.
Step 5: Bake
Preheat to 350°F, scoop 1 tablespoon balls onto a lined sheet, and bake until golden at the edges.
Carly’s Expert Tips
- Chill the dough. Thicker cookies and better flavor.
- Don’t overbake. Pull them when the centers look soft.
- Cool on the pan. They finish setting.
- Press extra chips. On top for bakery-style cookies.
Make It Your Own
- Pecans: Add chopped pecans.
- Sea salt: Sprinkle flaky salt.
- White chocolate: Swap some chips.
- Bars: Bake in a pan as cookie bars.
Make-Ahead and Meal Prep: Make the dough up to 3 days ahead, or freeze scooped dough balls for up to 3 months and bake from frozen.
What to Serve With Butterscotch Chocolate Chip Cookies
Serve with a cold glass of milk, coffee, or a scoop of vanilla ice cream.
Storing and Reheating
Room temperature: Store airtight for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months.
Soft trick: Add a slice of bread to the container.
What People Ask About Butterscotch Chocolate Chip Cookies
Do I have to chill the dough?
It is optional but recommended.
Can I use regular chocolate chips?
Yes.
Why are my cookies flat?
The dough may need chilling.
Can I freeze the dough?
Yes. Bake from frozen with a little extra time.
Butterscotch Chocolate Chip Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the melted butter, brown sugar, and granulated sugar together until creamy and fluffy. This should take about 3-4 minutes.
- Add in the egg and vanilla extract, beating until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the butterscotch chips and chocolate chips.
- Cover the dough and chill in the fridge for at least 30 minutes to help marry the flavors. This step is optional but highly recommended.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Scoop cookie dough (about 1 tbsp per cookie) and place on the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until golden brown around the edges but still soft in the center.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition
Notes
- Chilling the dough helps enhance the flavor and texture of the cookies. Don’t skip this step if you want the best results.
- Store extra cookie dough in the freezer for a quick treat on a rainy day.
- Use a cookie scoop to ensure evenly sized cookies for even baking.
