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.
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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 Butterscotch Chocolate Chip 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 You'll Love This Recipe
- 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
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. Have a couple chocolate chips left over? Try our Single Chocolate Chip Cookie Recipe!
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.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & 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.
💰 Budget-Friendly Tips
Use store-brand chips. Butterscotch and chocolate chips are often significantly cheaper in store-brand versions, and once baked into cookies, the taste difference is nearly impossible to detect.
Buy chips in bulk or on sale. Butterscotch chips frequently go on clearance after holidays. Stock up when they're discounted and freeze them to use later.
🥄 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!
👩🏻🍳 Expert 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 and Make Ahead
Storage: Store Butterscotch Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months or freeze cookie dough balls to bake later.
Make Ahead: Prepare the dough and refrigerate up to 48 hours before baking to enhance flavor. You can also freeze pre-scooped dough balls on a tray, then transfer to a freezer bag and bake directly from frozen, just add 1-2 minutes to the bake time.
🥗 Side Dishes or Pairing Ideas
Butterscotch chocolate chip cookies pair perfectly with a glass of milk, coffee, or hot cocoa for a cozy treat. For a sweet contrast, serve them with vanilla ice cream or make simple ice cream cookie sandwiches.
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- Pink Chocolate Covered StrawberriesRecipe $2.33 / Serving $0.47
❓ 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.
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🐝 If you tried these Butterscotch Chocolate Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Butterscotch Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- ½ cup brown sugar - ($0.22)
- ½ cup granulated sugar - ($0.18)
- 1 large egg - ($0.15)
- 1 teaspoon vanilla extract - ($0.03)
- 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 chocolate chips - ($0.54)
- ½ cup butterscotch chips - ($0.54)
Instructions
- Mix dry ingredients. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla extract until fully combined.
- Combine dough. Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
- Fold in chips. Gently fold in chocolate chips and butterscotch chips until evenly distributed.
- Portion and chill. Scoop dough into 2-tablespoon portions and place on a parchment-lined baking sheet, spacing 2 to 3 inches apart. Freeze for 10 minutes while preheating the oven to 350°F.
- Bake. Bake for 13 to 15 minutes, until edges are set. If desired, press extra chips on top immediately after baking.
- Cool. Let cookies cool on the baking sheet for 10 to 30 minutes before transferring to a wire rack. Repeat with remaining dough.
- Serve. Enjoy immediately or store for later.
Notes
- Flavor Variations. Add one box of dry pudding mix, such as butterscotch, vanilla, cheesecake, or chocolate, with the dry ingredients.
- Texture Tip. Chilling the dough helps prevent excessive spreading. Avoid placing dough on a warm baking sheet.
- Cooling Matters. Allow cookies to cool on the pan to finish setting without overbaking.
- Storage. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months.
Nutritional Information
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