These Butterscotch Chocolate Chip Cookies are the perfect treat for any sweet tooth! With a soft and chewy texture, they’re packed with rich butterscotch and chocolate chips that melt in your mouth.
What I love most is how quickly they come together—just mix, scoop, and bake! Your kitchen will smell heavenly, and I guarantee they won’t last long on the plate. Enjoy with a glass of milk! 🥛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, providing structure. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend.
Unsalted Butter: I prefer using unsalted butter, as it allows you to control the saltiness in the recipe. If you’re short on butter, you can use an equal amount of coconut oil or margarine instead.
Brown Sugar: Brown sugar gives a nice flavor and moisture. For a lighter flavor, you can use all granulated sugar, but I promise the brown sugar adds a special touch!
Chocolate Chips: I like using semisweet chips, but you can switch them for milk chocolate or dark chocolate chips based on your preference or what you have on hand.
Butterscotch Chips: If you can’t find butterscotch chips, you can use white chocolate chips for a different twist, or skip them entirely for a classic chocolate chip cookie!
How Do You Ensure Your Cookies are Soft and Chewy?
Getting that chewy texture is key! Here are some tips to keep your cookies soft:
- Don’t Overmix: When you combine the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Eggs at Room Temperature: This helps with even mixing and creates a smoother batter, leading to better texture.
- Chill the Dough: If you have time, chilling the dough for 30 minutes before baking can enhance flavor and improve texture.
- Check Baking Time: Bake until the edges are golden but the centers still look soft. They’ll continue to cook as they cool.
These steps will give you perfect Butterscotch Chocolate Chip Cookies every time! Enjoy baking! 🍪
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus a few minutes for cooling. You can have a fresh batch of cookies ready to enjoy in under 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or use a silicone baking mat so your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to combine them evenly and ensures your cookies rise perfectly. Set this bowl aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well using a hand mixer or a whisk until the mixture is smooth and creamy. This step is important for getting that lovely texture!
4. Add the Eggs and Vanilla:
Add the egg, along with the additional egg yolk, to the butter-sugar mixture. Stir everything together until it’s well mixed. Then, add the vanilla extract and give it another stir to incorporate it into the mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the large bowl with the wet ingredients. Gently stir until just combined. Be careful not to overmix—this will help keep your cookies soft and chewy!
6. Fold in the Chips:
Now it’s time to add the fun! Fold in the semisweet chocolate chips and butterscotch chips until they are evenly distributed throughout the dough. Yum!
7. Scoop the Cookie Dough:
Using a cookie scoop or a tablespoon, drop dough balls (about 2 tablespoons each) onto your prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Sprinkle with Sea Salt:
For an extra flavor kick, lightly sprinkle some flaky sea salt on top of each cookie dough ball. This contrast will make them even more delicious!
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them! The edges should be golden, but the centers should still look soft and slightly underbaked.
10. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them set before you transfer them to a wire rack to cool completely.
11. Enjoy!
Your Butterscotch Chocolate Chip Cookies are ready! Grab a glass of milk or your favorite drink and enjoy these deliciously chewy cookies. They won’t last long—trust me!
Can I Use Different Types of Sugar?
Absolutely! While brown sugar gives a nice depth of flavor and moisture, you can substitute it with granulated sugar for a lighter taste. Just remember that this may alter the texture a bit, making the cookies less chewy.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them to stay soft, you can also add a slice of bread to the container—this helps keep the cookies moist!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze until solid. Then, transfer them to a freezer bag. They’ll last up to 3 months. Bake them straight from the freezer—just add a couple of extra minutes to the baking time!
What Can I Substitute for Butterscotch Chips?
If you can’t find butterscotch chips, feel free to substitute them with white chocolate chips or even peanut butter chips for a different, yet delicious, flavor twist!