Chocolate Chip Butterscotch Cookies Recipe

A butterscotch and chocolate chip cookie with a bite out of it that is surrounded by more cookies, chocolate chips, and butterscotch chips.

5 from 3 votes

Chocolate Chip Butterscotch Cookies Recipe

Perfectly chewy butterscotch and chocolate chip cookies that are a great treat anytime of year! With no chill time required for the dough, these cookies are baked and ready to enjoy in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 158kcal

Author: Meredith

Equipment

Ingredients

½ Cup salted butter, softened (a bit melted is ok!)
½ Cup granulated sugar
½ Cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
1.5 Cups all-purpose flour
½ Cup chocolate chips (semi-sweet, dark, or milk)
½ Cup butterscotch chips

Instructions

Preheat your oven to 375°F. Set baking pans aside (optionally lined with parchment paper) to use once the dough is ready.
Add softened butter to a large mixing bowl. If needed, soften the butter In a microwave-safe mixing bowl in the microwave (this takes about 20-30 seconds from refrigerated). It’s ok if there parts of the butter get melted!
Cream butter and both sugars together with a wooden spoon until light and fluffy.
Add in the egg and vanilla extract and stir to combine.
Slowly stir in the salt, baking soda, and all-purpose flour until a dough is formed.
Gently stir in the butterscotch and chocolate chips until they are well distributed throughout the dough.
Using a medium cookie scoop (or approximately 2 Tablespoons) scoop dough onto ungreased cookie sheets, leaving about 2 inches in between dough balls. If desired, press a few extra butterscotch and chocolate chips into the top of each dough ball.
Bake each tray of cookies for 8-10 minutes. Remove from the oven when the edges look set. For super chewy cookies, do not overbake (they will set up more once pulled from the oven).
Allow the cookies to cool on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely.
Serve and enjoy!

Notes

Recipe Variations and Substitutions

Chocolate chunks are a great substitute for the chocolate chips if desired.
Use unsalted butter by swapping out the salted butter 1-for-1 and increase the amount of salt to ½ teaspoon.
Top with flaky sea salt. If this is something you'd like to do, just add a small sprinkle on top of each cookie right after you pull them out of the oven.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days (if they last that long!). Butterscotch chocolate chip cookies can also be frozen either before or after baking.

How to Freeze Before Baking

Make the cookie dough as directed in the recipe card. Scoop dough into balls onto a cookie sheet lined with waxed paper and chill them in the freezer for 1 hour. Once the cookie dough balls are cold and solid, place them into a large freezer bag.

Freeze the cookie dough balls for up to 3 months. You can bake these from frozen by placing frozen cookie dough balls onto a baking sheet, and adding 2-3 minutes to the normal baking time noted on the recipe card.

How to Freeze After Baking

Ensure cookies are completely cool prior to freezing. Store baked cookies in large freezer bags or an airtight container in the freezer for up to 3 months. Separate layers of cookies with parchment paper (this helps prevent them from sticking together). When ready to enjoy, thaw cookies in the refrigerator or on the counter at room temperature.

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