Butterscotch Chocolate Chip Cookies
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.
Servings: 12 cookies
Calories: 263kcal
Cost: Recipe $2.93 / Serving $0.24
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.
Nutrition
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 40g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 640mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 266IU | Calcium: 30mg | Iron: 1mg
