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    Home / Drop Cookie

    Butterscotch Chocolate Chip Cookies

    Published on November 8, 2023 by Rebecca Johnston | Leave a Comment

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    Experience the velvety smoothness and sheer deliciousness of our Butterscotch Chocolate Chip Cookies. These mouthwatering delights, generously filled with Butterscotch Chips and Chocolate Chips, promise to melt in your mouth, making them a perfect treat for any occasion!

    Top view of Cookies on a white plate, surrounded by other cookies and decorations.

    Butterscotch Chocolate Chip Cookies are perfect for any occasion, from movie night snacking to your holiday cookie trays!

    They perfectly marry classic chocolate chip cookies with a butterscotch twist, resulting in a chewy, gooey, and irresistibly delicious treat.

    Whether you're a baking novice or a seasoned pro, this recipe is quick, easy, and guaranteed to satisfy your sweet tooth.

    Each bite is a delightful balance of sweet and indulgent, making these cookies a hit among butterscotch lovers and chocolate enthusiasts alike.

    For more delicious cookie recipes loaded with chips, check out my Oatmeal Butterscotch Chip Cookies, Cinnamon Chip Cookies, Chocolate Chip Pecan Cookies, and these Lemon White Chocolate Chip Cookies.

    Close up view of Cookie sliced in half to reveal the middle.

    Ingredients for Chocolate Butterscotch Chip Cookies

    Wet Ingredients. Butter, Vanilla Extract, Egg

    Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt

    Add-ins. Pecans, Chocolate Chips, Butterscotch Chips, Flaked Sea Salt

    Ingredients for Butterscotch Chocolate Chip Cookies Recipe.

    How to Make the Best Butterscotch Chocolate Chip Cookies

    1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicone baking mat and set aside. Cut the cold Butter into cubes before you begin. Cream Butter and Sugars in a large mixing bowl with an electric mixer until fluffy. I always use my stand mixer with the paddle attachment and the large bowl that comes with it to make cookies. This will take about 2–3 minutes on medium or high speed with a hand mixer or stand mixer.
    2. Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl with a rubber spatula as needed to ensure you're using all the ingredients.
    Close up of the bowl of a stand mixer with ingredients being mixed together with a paddle attachment.
    Close up of the bowl of a stand mixer with a paddle attachment mixing the cookie dough.
    1. Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt to the butter mixture and mix until combined.
    2. Next, add the Chocolate Chips and Butterscotch Chips. Add the chopped Pecans, if you're using them.
    Close up of the bowl of a stand mixer with dry and wet ingredients ready to be mixed together with a paddle attachment.
    Close up of a bowl of pecans, chocolate chips, and butterscotch chips on top of the cookie dough, ready to be mixed together.
    1. Fold the chips and nuts into the cookie dough with a spatula. Try not to overmix.
    2. Scoop the cookie dough into cookie dough balls using a #24 cookie scoop.
    Close up of a bowl of pecans, chocolate chips, and butterscotch chips on top of the cookie dough, being mixed together by hand with a spatula.
    Close up of a cookie scoop placing a scoop of cookie dough onto a baking tray lined with parchment paper
    1. Add additional chocolate chips and pecans on top of the cookie dough before baking.
    2. Bake at 350 degrees F for 8–10 minutes, or until the edges are set. The center will still be soft.
    Close up of a hand gently pressing chocolate chips and butterscotch chips into a cookie before baking.
    Top view of Butterscotch Chocolate Chip Cookies on a baking tray lined with parchment paper.
    1. Sprinkle with flaked sea salt (optional). Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
    Close up view of Butterscotch Chocolate Chip Cookie on a wire rack.

    Storage & Freezing

    Storage: To ensure your Butterscotch Chocolate Chip Cookies remain as delightful as the day they were baked, proper storage is key. Store cookies in an airtight container at room temperature to maintain their chewy texture and crisp edges. Stacking them with parchment paper between layers can prevent them from sticking together. For the best texture and flavor, enjoy them within 3–4 days.

    Freezing: Once cooled, your cookies can be stored in a freezer-safe container and frozen for up to 3 months. Place a small piece of parchment paper between each cookie to prevent them from sticking together.

    Close up view of Butterscotch Chocolate Chip Cookie stacked on top of each other on a white plate. The top one is broken in half.

    Substitutions & Variations

    • Brown Sugar. Light brown sugar or dark brown sugar will work here, but dark brown sugar will add a deeper flavor. In a pinch, you can substitute white sugar and a tablespoon of molasses.
    • Butter. I always use salted butter when making cookies. If you only have unsalted buttter, add a pinch more salt to the cookie dough to enhance the flavors.
    • Use other chips. Use dark chocolate chips, semi-sweet chocolate chips, white chocolate chips, or even milk chocolate or caramel chips.
    • Try other nuts. Adds a nutty crunch, but they are optional. Walnuts, almonds, or macadamia nuts can be good substitutes.
    • Flaked Sea Salt. Adds a gourmet touch. While optional, it enhances the flavors and can be replaced with any coarse salt.
    Close up view of Butterscotch Chocolate Chip Cookie stacked on top of each other on a white plate.

    Pro Tips

    What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.

    Weighing Ingredients.

    Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams
    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Perfect Dough Consistency.

    The key to the best Butterscotch Chocolate Chip Cookies lies in the dough. Ensure your butter is at room temperature for easier creaming. When measuring flour, use the spoon-and-level method to avoid adding too much flour, which can result in tough cookies. If the dough seems too sticky, chill it for about 30 minutes before scooping.

    Cookie Scoop.

    Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.

    Baking Sheets.

    You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

    Gifting Cookies.

    Butterscotch Chocolate Chip Cookies are not only great for personal enjoyment but also make wonderful gifts. Package them in a decorative tin or box for a thoughtful and delicious present. They are perfect for holidays, birthdays, or as a thank-you gift.

    Top view of Cookies on a white plate, surrounded by other cookies and decorations.

    Equipment.

    • Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
    • Wire Rack for cooling cookies. I like to have at least two cooling racks.
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
    • Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

    To find out more, check out my Pro Tips Guide for making the best cookies every time!

    Close up view of Cookie sliced in half to reveal the middle.

    Have you tried this Butterscotch Chocolate Chip Cookie Recipe?

    Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

    Top view of Cookies on a white plate, surrounded by other cookies and decorations.

    More Easy Cookie Recipes

    • Orange Creamsicle Cookies
    • Pistachio Pudding Cookies with White Chocolate Chips
    • Oreo Cheesecake Cookies Loaded with Chips
    • M&M Cookies with Chocolate Chips
    • Texas Sheet Cake Cookies
    • Muddy Buddy Cookies
    Close up view of Butterscotch Chocolate Chip Cookie on a wire rack.
    Print Recipe Pin Recipe Rate this Recipe

    Butterscotch Chocolate Chip Cookies

    Buttery smooth and utterly delicious, these Butterscotch Chocolate Chip Cookies will melt in your mouth with decadent richness! Loaded with Butterscotch Chips and Chocolate Chips, they're great for any occasion.
    Prep Time10 minutes mins
    Cook Time9 minutes mins
    Total Time19 minutes mins
    Prevent your screen from going dark
    Servings: 14

    Ingredients

    • ½ cup Butter Cold Cut into Cubes
    • ½ cup Brown Sugar 106g
    • ¼ cup White Sugar 50g
    • 1 Egg Large
    • 1 teaspoon Vanilla Extract
    • ¼ teaspooon Salt
    • ½ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • 3 teaspoon Cornstarch
    • 1½ cups All-Purpose Flour 180g
    • ½ cup Chocolate Chips Plus extra for garnish
    • ½ cup Butterscotch Chips Plus extra for garnish
    • ½ cup Pecans Chopped, Optional
    • Flaked Sea Salt

    Instructions

    • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicone baking mat and set aside. Cut the cold Butter into cubes before you begin. Cream Butter and Sugars in a large mixing bowl with an electric mixer until fluffy. I always use my stand mixer with the paddle attachment and the large bowl that comes with it to make cookies. This will take about 2–3 minutes on medium or high speed with a hand mixer or stand mixer.
    • Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl with a rubber spatula as needed to ensure you're using all the ingredients.
    • Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt to the butter mixture and mix until combined.
    • Next, add the Chocolate Chips and Butterscotch Chips. Add the chopped Pecans, if you're using them.
    • Fold the chips and nuts into the cookie dough with a spatula. Try not to overmix.
    • Scoop the cookie dough into cookie dough balls using a #24 cookie scoop.
    • Add additional chocolate chips and pecans on top of the cookie dough before baking.
    • Bake at 350 degrees F for 8–10 minutes, or until the edges are set. The center will still be soft.
    • Sprinkle with flaked sea salt (optional). Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.

    Notes

    Storage
    • Store: Store your chocolate chip pecan cookies in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3–4 days.
    • Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.This recipe makes approximately 14 cookies using a size #24 cookie scoop (3 tablespoons).
    This recipe makes approximately 14 Cookies using a size #24 cookie scoop (3 tablespoons)
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 218kcal | Carbohydrates: 38g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 86mg | Fiber: 1g | Sugar: 19g | Vitamin A: 28IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 1mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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