Butterscotch Chocolate Chip Cookies are so gooey on the inside and crispy on the outside. Each bite is packed with chocolate and butterscotch and topped with flaky sea salt.
Everything you love about chocolate chip cookies with the sweetness of butterscotch is packed into this chewy recipe. The sea salt on top balances out the sweetness for this chewy cookie recipe.
If you are in the mood for plain chocolate, try Crumble Chocolate Chip Cookie or this delicious Homemade Chipwich Recipe and Heart Shaped Chocolate Chip Cookies.
Table of contents
Why We Love This
It is the perfect cookie to make for any occasion. Just be prepared to watch them disappear. The combination of butterscotch and chocolate is so decadent.
Butterscotch Cornflake Cookies is another easy recipe with tons of butterscotch flavor. The kids also love Chocolate Chip Pizookie Recipe and Mrs. Fields Chocolate Chip Cookie Recipe.
Ingredients
- Butter. Softened, unsalted butter.
- Light Brown Sugar. Homemade Brown Sugar Recipe is easy to make.
- Sugar. Plain, granulated sugar.
- Eggs. Large, room temperature.
- Vanilla Extract. Pure vanilla extract.
- All Purpose Flour. Spoon the flour into a measuring cup instead of scooping it.
- Baking Soda. Try some of the Best Baking Soda Substitutes.
- Chocolate Chips. Use a good quality chocolate for best flavor.
- Butterscotch Chips. The combination of butterscotch and chocolate combine for a great cookie.
- Sea Salt. This is for topping.
Find the complete list of ingredients at the bottom of the page.
Substitutions and Additions
- Chopped Nuts. Try pecans or walnuts. You can even combine both.
- Chopped Toffee. Sprinkle into the batter for delicious toffee flavor.
- Dark Chocolate Chips. Swap out the regular chocolate chips for dark chocolate chips. It will give the cookies a slightly bitter taste.
- Chopped Pretzels. As soon as the cookies come out of the oven, top with a pretzel. Push gently into the cookies before it sets.
How to Make Chocolate Chip Butterscotch Cookies
Step 1. Cream the butter and sugar together in a large bowl.
Step 2. Use a hand mixer or stand mixer until creamy.
Step 3. Then add in the eggs and vanilla extract.
Step 4. Mix until combined.
Step 5. Get out a separate medium bowl for the dry ingredients. Whisk together the flour, baking soda, cornstarch and salt.
Step 6. Slowly add in the flour mixture to the wet ingredients.
Step 7. Mix together until just combined. Do not overmix the batter.
Step 8. Add the Butterscotch Chips and Semi-sweet Chocolate Chips.
Step 9. Then gently stir in the chocolate chips and butterscotch chips by mixing these into the dough by hand.
Step 10. Cover and allow the dough to chill for 30-60 minutes.
Step 11. Form the cookie dough balls and place on a large baking sheet. I like to use a cookie scoop. Top each cookie with the reserved chocolate chips and butterscotch chips and sea salt.
Step 12. Bake for 10-13 minutes until the edges of the cookies are slightly golden brown. Let the cookies sit on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.
Storage
Store any leftover cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container with the cookies to keep them soft.
You can also freeze the cookies. Make the cookies as normal but do not bake them. Place the dough balls on baking sheet. Freeze for 1 to 2 hours.
Transfer the cookies to a freezer container or freezer bag. Freeze the dough balls up to 1 month.
They won’t stick together and be easy to bake only a few if desired. Bake the cookies as normal but add a few minutes to the baking time.
Pro Tips
- Measure the flour accurately. Spoon the flour to measure it. Don’t scoop the flour into the measuring cup or you risk packing too much flour into the cup. Instead, spoon the flour into the measuring cup.
- Don’t overbake the cookies. They will continue to bake once you take them out of the oven. Resist the urge to put them back in the oven as they will set once they cool.
- Room temperature ingredients. The mixture will be easier to mix with room temperature butter and eggs.
- Use a cookie scoop to make the dough balls. This will make each cookie uniform and the process will be so fast.
- Line the baking sheet. Prepare the pans with parchment paper so the cookies don’t stick.
More Butterscotch Desserts
- Butterscotch Pie
- Easy Butterscotch Cupcakes
- Chocolate Chip Pretzel Cookies
- Butterscotch Bars
- Butterscotch Cinnamon Pie
- Butterscotch Rice Krispie Treats
Try this luscious recipe for Butterscotch Chocolate Chip Cookies. It is so delicious. Leave a comment once you try it.
Butterscotch Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter softened
- 1 1/2 cups Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Eggs room temperature
- 1 tsp Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 2 teaspoons Cornstarch
- 1/2 tsp Salt
- 1 1/2 cups Chocolate Chips
- 1 cup Butterscotch Chips
- Sea Salt for topping
Instructions
- Beat together the butter and both sugars with a hand held mixer or stand up mixer until creamy.
- Then add in the eggs and vanilla extract. Mix until combined.
- In a separate bowl, mix together the flour, baking soda, cornstarch and salt.
- Reduce the mixer speed to low and slowly add in the flour mixture. Mix until just combined, being careful not to over mix.
- Then gently stir in the chocolate chips and butterscotch chips (reserve some for topping) by mixing these into the dough by hand.
- Then refrigerate the dough for 30-60 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Place tablespoons of the dough onto a baking sheet using a cookie scoop. Top each cookie with the reserved chocolate chips and butterscotch chips and sea salt.
- Bake for 10-13 minutes until the edges of the cookies are slightly golden brown.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
