Butterscotch And Chocolate Chip Cookies

ByLisa April 6, 2024September 6, 2024

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These easy homemade Butterscotch And Chocolate Chip Cookies are melt-in-your-mouth good! With buttery, crispy edges, a fudgy chewy middle and all the flavors of rich chocolate and sweet butterscotch, these decadent cookies are simply irresistible!

Homemade cookies with chocolate and peanut butter chips cool on a wire rack placed on a newspaper-covered surface.

Chocolate Chip Butterscotch Cookies

Every once in a while you run across a recipe that checks all the boxes for the perfect cookie. That’s exactly how we feel about these incredible butterscotch chocolate chip cookies.

With crispy edges, a drool-worthy chewy center and the sweet combination of butterscotch and chocolate in every bite, they never last long in our house! The addition of flaky sea salt adds the perfect hint of saltiness, balancing out the sweetness of the butterscotch. Cookies seriously don’t get much better than this!

If you love cookies, you’ll also want to try these easy Butterbeer Cookies, decadent S’mores Cookies or these White Chocolate Cranberry Cookies.

A cooling rack holds cookies with chocolate chips and peanut butter chips on top of newspaper pages. Scattered chips and two red-striped straws are visible on the white surface.

Why We Love This Recipe

Delicious flavors: Each cookie is packed full of chocolatey, butterscotch flavors that will leave you wanting more.
Irresistible texture: The rustic texture makes the cookies look as good as they taste (almost).
From-scratch recipe: Nothing beats the taste of made-from-scratch cookies, especially when they’re this easy!

Ingredients

Unsalted Butter (softened)
Granulated Sugar
Brown Sugar
Vanilla Extract
Eggs
Flour
Baking Soda
Salt
Chocolate Chips
Butterscotch Chips
Sea salt (optional – for sprinkling over the top)

How To Make Butterscotch Chocolate Chip Cookies

Step 1. Preheat oven to 375 degrees and line baking sheets with parchment paper.

Step 2. Start by mixing your butter until smooth. Add the sugar and brown sugar, then cream together.

Two sticks of butter sit in a mixing bowl, viewed from above, with part of an electric mixer visible at the top left corner.

A mixing bowl contains partially blended butter, white sugar, and brown sugar, ready for further mixing.

Step 3. Add vanilla and eggs, mixing on high until well combined

Step 4. Sift flour, baking soda and salt together. Slowly add the dry ingredients to your batter as you’re mixing.

An egg sits on top of partially mixed dough in a mixing bowl with a beater attachment lifted above it. Small morsels are scattered around the bowl on a white surface.

A mixing bowl containing partially mixed cookie dough with flour on top.

Step 5. Once the wet and dry ingredients are well combined, fold in the chips. Place in the refrigerator to chill for 1/2 an hour.

A metal mixing bowl filled with cookie dough, butterscotch chips, and dark chocolate chips, is ready to be mixed.

A stainless steel mixing bowl filled with cookie dough batter, placed on a white surface.

Step 6. Use cookie scoop to scoop dough, then roll into a tight ball (rolling into a tight ball makes for a better looking cookie.). Place on a parchment lined baking sheet, then press down gently.

Step 7. Bake at 375 degrees for 7 to 8 minutes, or until your edges are golden. Remove from the oven and add additional chips and a sprinkle of sea salt on top (optional). Let the cool on the baking sheet for 5 minutes before moving them to a cooling rack.

Close-up of a cookie with chocolate chips and chunks of caramel on a newspaper background. Other cookies and striped straws are partially visible in the background.

Storing Leftover Cookies

Baked cookies: Leftover cookies, if you’re lucky enough to have any, can be stored in an air-tight container at room temperature for up to 5 days. They can also be frozen in an freezer-safe container for up to 3 months.
Cookie dough: Unbaked dough balls can be stored in the freezer for up to 3 months. To freeze, just place dough balls into freezer bags (and be sure to write the date of when they were originally made).
Baking: You can bake the cookie balls while still frozen but you’ll want to adjust the time. Typically adding two minutes to the original bake time is enough. Check them at the original bake time and if they look underbaked, add 1-2 mins at a time until the edges are slightly golden brown.

Chocolate chip cookies on a cooling rack over newspaper with scattered chocolate chips and a milk bottle in the background.

Variations and Add-ins

Chocolate chips: Swap the semi-sweet chips with milk chocolate, white chocolate or dark chocolate chips.
Nuts: Chopped pecans or walnuts can add delicious crunch without significantly changing the texture of the cookies.
Toffee bits: Adding toffee bits will add even more buttery flavor to the dough.
Dried fruit: Feel free to fold in diced dried apricots, cranberries, or raisins for a bit of added chewiness.
Cinnamon: Especially during the winter months, a touch of ground cinnamon adds a warm flavor that complements the butterscotch perfectly.
Coconut flakes: You can add about 1/4 cup toasted coconut flakes. Any more than that could change the texture of the cookies.

A stack of cookies with chocolate chips and nuts next to a glass container of milk and two red-striped straws, placed on a newspaper.

Top Tips

Hot cookies will be tender and will easily break. It’s best to let them sit on the pan for about 5 minutes, then you can transfer them to a wire rack to finish cooling.
Because we finish these cookies with sea salt, you should use unsalted butter for the dough. If you use salted butter, you’ll want to skip adding the sea salt to the tops.

Three chocolate chip cookies with some extra chips on top are placed on newspaper-type wrappers. One of the cookies has a bite taken out of it. Chocolate chips are scattered around.

Recipe FAQs

Why does my dough seem dry or crumbly?

If the dough appears too dry it’s usually because you added too much flour. Make sure you use level measures when adding ingredients. To fix the dough, try adding a tablespoon of milk until the consistency looks like the image above.

What causes uneven baking?

Some ovens tend to bake hotter on one side compared to the other. If you have this issue, just move the cookie sheet to a higher or lower rack halfway through baking.

How do I know when the cookies are done baking?

The edges should be golden, and the centers should look set but not as brown as the edges. The cookies will continue to bake for another minute or so on the cookie sheet once they’re out of the oven.