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Butterscotch Chocolate Chip Cookies

Butterscotch chocolate chip cookies are soft, chewy, and packed with two kinds of chips! Add a sprinkle of flakey salt for the perfect salty-sweet treat.

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A chocolate chip butterscotch cookie propped against a small milk jug with additional cookies in the background.

Indulge in the perfect blend of butterscotch and chocolate! With a simple recipe and pantry-staple ingredients, butterscotch chocolate chip cookies are a delightful way to satisfy your sweet tooth in no time.

These soft, chewy treats are a match made in cookie heaven, combining the rich flavors of butterscotch morsels and semi-sweet chocolate chips. To take them to the next level of deliciousness, add a sprinkle of flakey salt for that irresistible salty-sweet combination!

Whether you’re a seasoned baker or a novice in the kitchen, these homemade cookies are easy to whip up and guaranteed to satisfy your sweet cravings. They’re perfect for sharing with friends and family or for simply treating yourself!

You can try some other flavor variations with my peanut butter chocolate chip cookies, chocolate chip cookies with walnuts and even omitting the chocolate chips with my butterscotch cookies.

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Ingredients needed to prepare chocolate chip butterscotch cookies.

How to Make Butterscotch Chocolate Chip Cookies

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: In a large bowl, whisk together the melted butter and brown sugar. Add the egg and vanilla extract, then mix to combine. 

Combining ingredients to form butterscotch in a mixing bowl.

STEP TWO: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. 

Flour, baking soda and salt in a mixing bowl.

STEP THREE: Gradually add the dry ingredients to the wet ingredients, mixing until the dry ingredients are just incorporated. 

Adding chips to cookie dough in white mixing bowl.

STEP FOUR: Fold in the butterscotch chips and semi-sweet chocolate chips.

STEP FIVE: Cover the dough with plastic wrap and refrigerate for 30 minutes. 

STEP SIX: While the cookie dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

Six cookie dough balls on a parchment lined baking sheet.

STEP SEVEN: Once the dough has chilled, use a two-tablespoon cookie scoop to scoop out the dough, spacing them about 2 inches apart on the prepared baking sheets. 

STEP EIGHT: Bake the cookies for 10 minutes.

STEP NINE: Remove the cookies from the oven and tap the tray on the counter to sink the centers. Run a round cookie cutter around the edges of the cookies to pull them back toward the center.

STEP TEN: Return the cookies to the oven and bake for another 5 minutes. 

STEP ELEVEN: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Twelve baked cookies on a cooling rack.

What to Serve with Butterscotch Chocolate Chip Cookies

How Long to Cook Salted Butterscotch and Chocolate Chip Cookies

While these cookies only cook for about 15 minutes, the trick to achieving the perfect texture is remembering to take them out after 10 minutes.

Tap the sheet on the counter to sink the centers, run a cookie cutter around the edges, then toss them back in the oven for 5 more minutes.

This extra little step is the key to getting that super soft and chewy cookie you crave. Of course, once they come out of the oven, make sure to let them fully cool! I know it’s tempting to pop one in your mouth right away, but trust me, it’s worth the wait.

Closeup view of a baked cookie with butterscotch & chocolate chips. Additional cookies in background.

Tips for Making the Best Chocolate Chip Butterscotch Cookies

  • Don’t skip the salt! You can omit the added salt if you decide to use salted butter, but just make sure you’re getting a little salt in your dough. It really brings out the flavor and helps balance the sweetness of the cookies!
  • Either granulated sugar or brown sugar will work, but brown sugar will give you a softer, chewier cookie.
  • Properly measure the flour using the spoon and level method to ensure the cookies have the right structure.
  • Let the cookie dough chill in the refrigerator for 30 minutes before baking to prevent excessive spreading.
  • Feel free to get creative with add-ins! Butterscotch chips and semi-sweet chocolate chips are always a win, but you can explore other options too.
  • After the cookies have been baking for 10 minutes, don’t forget to tap the tray to sink the centers and run a cookie cutter around the edges. This will help the cookies stay perfectly round and prevent the edges from burning.
  • Leftover cookies can be stored in an airtight container at room temperature for up to four days. 
A hand holding up a chocolate chip butterscotch cookie in a plate with additional cookies.

More Delicious Cookie Recipes

Four butterscotch chocolate chip cookies on a parchment lined baking sheet.

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Four butterscotch chocolate chip cookies on a parchment lined baking sheet.

Butterscotch Chocolate Chip Cookies

Samantha Erb
These butterscotch chocolate chip cookies are soft, chewy, and packed with butterscotch chips and semi-sweet chocolate chips. Enjoy the cookies with a sprinkle of flakey salt for the perfect salty-sweet treat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 18 Servings
Calories 186 kcal

Ingredients

  • 10 tablespoons unsalted butter melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup butterscotch chips
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • In a large bowl, whisk together the melted butter and brown sugar. 
  • Add the egg and vanilla extract and mix to combine. 
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dry ingredients are incorporated. 
  • Fold in the butterscotch chips and semi-sweet chocolate chips.
  • Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough will help prevent the cookies from spreading too much during baking.
  • While the cookie dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  • Once the dough has chilled, use a two tablespoon cookie scoop to scoop out the dough. Space them about 2 inches apart on the prepared baking sheets. 
  • Bake the cookies for 10 minutes, then remove them from the oven and tap the tray on the counter to sink the centers. Run a round cookie cutter around the edges of the cookies to pull them back toward the center– this will help the cookies stay perfectly round and prevent the edges from burning. Return the cookies to the oven and bake for another 5 minutes. 
  • Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  • Store any leftover cookies in an airtight container at room temperature for up to four days.

Nutrition

Serving: 1gCalories: 186kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 27mgSodium: 83mgFiber: 1gSugar: 16g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

5 thoughts on “Butterscotch Chocolate Chip Cookies”

  1. Made the buttersctoch and chocolate chip cookies to give to my neighbor who was nice to fix our mailbox after some hit and run automobile/truck plowed it down while we were away on vacation.
    I used the toll house brand chips–they were delicious!

    Reply
  2. would this recipe work substituting almond flour and Swerve ( artificial sweetner). I dont bake much so was just wondering, dont want to waste indredients. Thanks

    Reply
    • Hi Betty, I have not tested this recipe using almond flour or artificial sweetener, so I don’t know if it would work using those substitutions.

5 from 1 vote (1 rating without comment)

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