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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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.
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.
STEP TWO: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
STEP THREE: Gradually add the dry ingredients to the wet ingredients, mixing until the dry ingredients are just incorporated.
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.
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.
What to Serve with Butterscotch Chocolate Chip Cookies
- Chocolate Fruit Dip
- Cottage Cheese Jello Salad
- Edible Brownie Batter
- Orange Dreamsicle Salad
- Yogurt Fruit Dip
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.
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.
More Delicious Cookie Recipes
- Chocolate Chip Marshmallow Cookies
- Oreo Cheesecake Cookies
- Turtle Cookies
- White Chocolate Raspberry Cookies
More Dessert Recipes to try
- 3-Ingredient No-Bake Cheesecake
- 4 Ingredient Peach Cobbler
- Banana Pudding with Sour Cream
- Lemon Bars with Graham Cracker Crust
- Oreo Mousse
- Peanut Butter Balls with Rice Krispies
- Peanut Butter Rice Krispie Treats
- Pineapple Upside Down Cake with Crushed Pineapple
- Red Velvet Oreo Cheesecake
- Strawberry Banana Cake
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Butterscotch Chocolate Chip Cookies
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
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.
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!
I made the Butterscotch Chocolate chip cookies. They were a hit with the family. Thanks
I look forward to reading the recipes
I’m so glad you enjoyed the cookies, Sharon! 🙂
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
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.