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.

Butterscotch Chocolate Chip Cookies stacked together.
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Butterscotch Chocolate Chip Cookies

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.

It is the perfect cookie to make for any occasion. Just be prepared to watch them disappear. Butterscotch Cornflake Cookies is another easy recipe with tons of butterscotch flavor. 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. The kids also love Chocolate Chip Pizookie Recipe and Mrs. Fields Chocolate Chip Cookie Recipe.

Ingredients for cookies.

Ingredients: 

  • Unsalted Butter, softened
  • Light Brown Sugar
  • Granulated Sugar
  • Large Eggs, room temperature
  • Vanilla Extract
  • All Purpose Flour
  • Baking Soda
  • Cornstarch 
  • Salt
  • Chocolate Chips 
  • Butterscotch Chips 
  • Sea Salt (for topping) 

How to make Chocolate Chip Butterscotch Cookies:

  • Step 1. Cream the butter and sugar together. Beat together the butter and both sugars with a hand held mixer or stand up mixer until creamy.
  • Step 2. Add the eggs. Then add in the eggs and vanilla extract.  Mix until combined.
  • Step 3. Get out a separate bowl for the dry ingredients. In a separate bowl, mix together the flour, baking soda, cornstarch and salt.  
  • Step 4. Lower the mixer speed. Reduce the mixer speed to low and slowly add in the flour mixture.  Mix until just combined, being careful not to over mix.
  • Step 5. Fold in the Butterscotch Chips and Chocolate. Then gently stir in the chocolate chips and butterscotch chips by mixing these into the dough by hand. Make sure to reserve some for topping.
  • Step 6. Allow the dough to chill. Then refrigerate the dough for 30-60 minutes then they will be ready to bake.

  • Step 7. Preheat the oven. Preheat the oven to 350 degrees Fahrenheit.  
  • Step 8. Form the dough balls. Place tablespoons of the dough onto a large baking sheet using a cookie scoop.  Top each cookie with the reserved chocolate chips and butterscotch chips and sea salt.    
  • Step 9. Bake the cookie dough balls. Bake for 10-13 minutes until the edges of the cookies are slightly golden brown.
  • Step 10. Allow to set. 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.
  • Step 11. Serve and enjoy the cookies. Then the cookies are ready to serve and enjoy!  
Cookies on cooling rack.

Storage

Refrigerator

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. 

Freezer

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.

Butterscotch Chocolate Chip Cookies stacked together.

Can I make these without the butterscotch chips?

Yes, this recipe is easy to adapt if you would like to make classic chocolate chip cookies. Substitute semi-sweet chocolate chips or milk chocolate chips for the butterscotch in this recipe.

Cookie in half.

Tips for Success

  • 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.
Butterscotch Chocolate Chip Cookies on cooling rack.

Mix-ins and Substitutions

This classic cookie recipe is delicious as is. However, you can try adding a few mix-ins for a different flavor.

  • 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.
Cookies on baking sheet.

More Butterscotch Desserts:

Butterscotch Chocolate Chip Cookies

5 from 2 votes
Butterscotch Chocolate Chip Cookies are gooey on the inside and crispy on the outside. Each bite is packed with chocolate and butterscotch.
Prep Time 1 hour
Cook Time 10 minutes
Let Sit 5 minutes
Total Time 1 hour 15 minutes
Servings 24
Cuisine American
Course Dessert
Calories 269

Ingredients

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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!

Recipe Notes

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.

Nutrition Facts

Calories 269kcal, Carbohydrates 41g, Protein 2g, Fat 11g, Saturated Fat 7g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2g, Trans Fat 0.3g, Cholesterol 36mg, Sodium 140mg, Potassium 39mg, Fiber 1g, Sugar 30g, Vitamin A 288IU, Vitamin C 0.1mg, Calcium 31mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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