These Butterscotch Chocolate Chip Cookies are a sweet treat that combine the rich taste of butterscotch with the classic chocolate chip flavor. They are soft, chewy, and oh-so-delicious!
Every bite feels like a warm hug! I love how quick and easy they are to whip up. You can have fresh cookies in no time, perfect for sharing or enjoying all by yourself! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re in a pinch, you can use margarine or coconut oil, but it might change the flavor a little. I love how butter adds richness to the cookies!
Brown Sugar: I prefer using dark brown sugar for a deeper molasses flavor, but light brown sugar works too. If you’re out, you can mix white sugar with a bit of molasses—1 tablespoon per cup of sugar!
Chocolate Chips: Semi-sweet chocolate chips are my go-to, but feel free to mix things up! Use milk chocolate for a sweeter cookie or dark chocolate for a richer taste. White chocolate chips or even peanut butter chips could be tasty substitutes!
Butterscotch Chips: These are essential for that signature butterscotch flavor. If you can’t find them, you could use toffee bits or skip them altogether for just chocolate chip cookies.
How Do I Make Sure My Cookies Turn Out Chewy?
Getting the right texture in cookies can be tricky, but here’s my secret: the creaming process! When you cream together the butter and sugars, mix them well until light and fluffy. This helps to incorporate air, ensuring the cookies are chewy and not too dense.
- Make sure your butter is at room temperature for easy creaming.
- Don’t overmix the dough after adding the dry ingredients; it helps keep the cookies tender.
- Let the cookies sit on the baking sheet for a few minutes after baking; they will continue to cook and set up nicely.
Using these tips will help create delicious butterscotch chocolate chip cookies every time!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt (optional, for sprinkling)
Time Needed:
This delicious recipe requires about 15 minutes of prep time, followed by 10 to 12 minutes of baking time. Allow an additional 5 minutes for cooling on the baking sheet. Overall, you can have these cookies ready in around 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking!
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes. Next, beat in the eggs one at a time, making sure each egg is fully incorporated. Add in the vanilla extract and mix well until combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This will ensure your cookies rise evenly when baking!
4. Mix It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the dough. Once combined, fold in the semisweet chocolate chips and butterscotch chips until they’re evenly distributed.
5. Form the Cookies:
Using a tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread out while baking.
6. Add Some Flair (Optional):
If you love a little sweet and salty combo, sprinkle a small pinch of flaky sea salt on top of each cookie before baking. It will add a delicious contrast to the sweet flavors!
7. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them; the edges should be golden, and the centers should look set but still soft. They will continue to cook a bit on the baking sheet after you take them out!
8. Cool Down:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This step helps them become perfectly chewy!
9. Enjoy!
These Butterscotch Chocolate Chip Cookies are now ready to be enjoyed! They’re perfect for sharing at gatherings or for a sweet treat at home. Store any leftovers in an airtight container for up to a week.
Yields about 3 dozen cookies—happy baking!
Can I Use Different Types of Sugar in This Recipe?
Absolutely! You can substitute the brown sugar with light or dark according to your preference. If you prefer a less sweet cookie, you can reduce the granulated sugar a bit as well. Just keep in mind that different sugars can slightly alter the flavor and texture!
Can I Make These Cookies Gluten-Free?
Yes! To make gluten-free Butterscotch Chocolate Chip Cookies, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend you choose contains xanthan gum for proper texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them! Just place them in a freezer-safe container, and they’ll last up to 3 months. To enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.
Can I Add Nuts to the Cookie Dough?
Definitely! Chopped nuts, such as walnuts or pecans, would be a great addition. Just fold in about 1/2 cup of your favorite nuts along with the chocolate and butterscotch chips for an extra crunch!
