Butterscotch chocolate chip cookies are a delicious blend of sweet flavors in every chewy cookie. Packed with butterscotch and chocolate in every bite, you'll want to eat these cookies by the handful.
Recipe: $2.93 | Per Serving: $0.24 | Yield: 12 cookies
From the chewy edges to the soft centers, these cookies are truly delicious. Chocolate butterscotch cookies are a fun twist to the traditional chocolate chip cookie.
We're no strangers to "improving" chocolate chip cookies around here, just check out our Chocolate Chip Marshmallow Cookies and Chocolate Chip Pecan Cookies.
These cookies are perfect any time of the year, but especially around Christmas, thanks to holiday cookie exchanges! But no matter when they're served up, they're sure to be a huge hit!
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🍯 Why This Recipe Works
- Simple ingredients. We just need some basic Pantry Staples to make this cookie recipe. Along with some chocolate chips and butterscotch chips, we can get a frugal cookie recipe made with minimal shopping needed.
- Easy to follow steps. We don't need to put too much effort into this cookie recipe. With a little whisking or mixing here and there, we can have it ready in no time.
- Minimal dough chilling is needed. Why wait for hours when you can wait as little as ten minutes? With our freezer method, you can have tasty cookies ready to bake in about the same time as it takes to preheat the oven. We can follow this same technique with any of our cookie recipes, including our Oreo Chocolate Chip Cookies.
🥘 Ingredients
Ingredient Notes:
Cornstarch- Adding a little cornstarch into the dough gives us a lighter texture.
Butter- You can use salted or unsalted butter depending on what you have on hand, but it should be softened before use, or else you'll need an extra minute of mixing to break it up into smaller pieces.
Sugars- To give us a sweet and chewy cookie with a nice depth of flavor, you will need both granulated sugar and brown sugar. This is a common trend with chocolate chip cookies, including my Honey Chocolate Chip Cookies because the flavor and texture are incredible when both sugars work together!
Chocolate chips- You can use semi-sweet chocolate chips for a nice contrast or milk chocolate chips if you want the cookies sweeter.
Butterscotch chips- Found in the baking aisle near the chocolate chips, these caramel colored chips will give our cookies that unique taste we're looking for. If you love butterscotch, make sure to check out my Easy Microwave Scotcheroos.
For specific ingredients and measurements, please see the recipe card below.
📖 Variations
Pudding Mix Variation: A fun variation for this recipe is adding in a box of dry pudding mix! Butterscotch pudding, vanilla pudding, or cheesecake pudding mix all work wonderfully, but chocolate pudding mix is pretty great too! Just add it in with the dry ingredients.
We LOVE adding pudding mix in cookies and for another example, you can see it used here in our Valentines M&M Cookies too.
🔪 Instructions for Butterscotch Chocolate Chip Cookies
Step 1: Add the flour, cornstarch, baking powder, baking soda, and salt to a large mixing bowl (Image 1).
Step 2: Whisk well to combine (Image 2). Set aside.
Step 3: Add your sugars and butter to a large mixing bowl (Image 3).
Step 4: Cream them together until light and fluffy (Image 4).
Step 5: Add in the egg and vanilla (Image 5).
Step 6: Mix well to combine (Image 6).
Step 7: Add the dry ingredients to the sugar mixture (Image 7).
Step 8: Mix together just until combined and no white streaks remain (Image 8).
Step 9: Add in your chocolate chips and butterscotch chips (Image 9).
Step 10: Fold them together to distribute (Image 10).
Step 11: Scoop dough into 2-tablespoon-sized portions on a parchment-lined baking sheet, spaced 2-3 inches apart (Image 11). Freeze for 10 minutes as oven preheats to 350°F. Alternatively, chill dough in a covered bowl in the fridge for a few hours. Keep unused dough covered in the fridge to prevent warming.
Step 12: Bake the cookies for 13-15 minutes until the edges look set.
Immediately top with additional chocolate chips and butterscotch chips (if desired) (Image 12).
Let cool for 10-30 minutes on the baking sheet before transferring to the cooling wrack.
Step 13: Continue until all cookies have been cooked and cooled.
Serve or store for later. Enjoy!
🍴 Recipe Tips
- For a picture-perfect finish, sprinkle extra milk chocolate chips on the hot cookies right out of the oven. They'll melt and give a glossy look as they cool.
- Chilling the dough keeps the cookies from spreading too thin while baking. Reusing the same warm baking sheet can lead to thinner cookies with each batch.
- Let the cookies cool on the pan for at least 10 minutes, preferably 30. This allows them to set and finish cooking, maintaining their texture.
- How to tell when done. Butterscotch chip cookies should be soft in the center but set around the edges, with no glossy tops. This prevents overcooking, as they finish cooking while cooling on the baking sheets.
👩🏻🍳 Storage
Room Temperature Storage: If stored in an airtight container at room temperature, these cookies can last up to a week!
Freezing Option: You can also choose to freeze them for longer storage (3 months).
💭 Recipe FAQs
Yes, you can whip up the dough as directed and then place it in a plastic wrap covered bowl in the fridge for up to 2 days. Then allow the dough to sit at room temperature for about 30 minutes before scooping and baking as directed.
The different types of sugars used will change the texture, flavor, and color of the cookies. Brown sugar gives you a chewier cookie with a darker color, whereas granulated sugar keeps the cookies looking more pale and crunchy. A combination of both is best for optimal results.
If you're using colder butter, that's okay! It just means that you'll need an extra minute or two to blend the butter before adding in the sugar and other ingredients. Fridge cold butter is something I personally prefer in my cookies.
Yes, butterscotch and chocolate complement each other nicely, offering a delightful combination of sweet and rich flavors.
❤️ More Delicious Cookie Recipes
If you tried these Butterscotch Chocolate Chip Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Butterscotch Chocolate Chip Cookies
Ingredients
- 1 ½ cups all purpose flour ($0.20)
- 1 teaspoon cornstarch ($0.04)
- ½ teaspoon baking powder ($0.02)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- ½ cup brown sugar ($0.22)
- ½ cup granulated sugar ($0.18)
- ½ cup unsalted butter, softened ($0.99)
- 1 large egg ($0.15)
- 1 teaspoon vanilla extract ($0.03)
- ½ cup chocolate chips ($0.54)
- ½ cup butterscotch chips ($0.54)
Instructions
- Add the flour, cornstarch, baking powder, baking soda, and salt to a large mixing bowl.
- Whisk well to combine. Set aside.
- Add your sugars and butter to a large mixing bowl.
- Cream them together until light and fluffy.
- Add in the egg and vanilla.
- Mix well to combine.
- Add the dry ingredients to the sugar mixture.
- Mix together just until combined and no white streaks remain.
- Add in your chocolate chips and butterscotch chips.
- Fold them together to distribute.
- Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart. Place the sheet in the freezer for 10 minutes while you preheat the oven to 350 degrees F. Alternatively, you can let the dough chill in a covered bowl in the fridge for a few hours. Let unused dough sit covered in the fridge to avoid getting too warm as it waits.
- Bake the cookies for 13-15 minutes until the edges look set. Immediately top with additional chocolate chips and butterscotch chips (if desired). Let cool for 10-30 minutes on the baking sheet before transferring to the cooling wrack.
- Continue until all cookies have been cooked and cooled.
- Serve or store for later. Enjoy!
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