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!
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.
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
How to Make the Best Butterscotch Chocolate Chip Cookies
- 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.
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.
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.
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.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 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.
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!
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!
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Butterscotch Chocolate Chip Cookies
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
- 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).
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