Looking for the best chocolate chip cookie out there filled with gooey butterscotch chips? This is it!! These chocolate chip butterscotch cookies have crisp edges and a chewy center. Each cookie is filled with melted chocolate and butterscotch chips. This classic butterscotch chocolate chip cookie is a true indulgence and perfect for all of those butterscotch lovers out there.
Our butterscotch chocolate chip cookie recipe is made with room temperature butter and a mixer. The dough comes together quickly and no chilling time is required! This means that you can have warm and gooey cookies in your belly in no time. If you are looking for a cookie recipe that can be mixed by hand in one bowl, be sure to check out our One Bowl Chocolate Chip Cookies or our Bakery Style Lemon Chocolate Chip Cookies.
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❤️ Why You'll Love This Recipe
- the edges are perfectly crisp and the cookie have a chewy, gooey center
- the combination of semi-sweet chocolate chips and butterscotch chips is divine
- one of my favorite cookie recipes any time of year - perfect for a summer BBQ or for a holiday cookie exchange
🍫 Ingredients
- chocolate chips - use a high quality semi-sweet chip for this recipe such as Ghiradelli or Guittard
- butterscotch chips - I used Nestle butterscotch chips for the recipe
- unsalted butter - I prefer to use unsalted butter in cookie recipes - if you don't have it, simply reduce the salt in the recipe to ½ teaspoon
- light brown sugar - works with the granulated sugar to sweeten the cookies - the brown sugar helps create that soft, chewy texture that we all love
🍪Variations
Peanut Butter Chocolate Chip Cookies - swap out the butterscotch chips for some peanut butter chips
Classic Chocolate Chip Cookies - simply skip the butterscotch chips and replace them with ¾ cup semi-sweet or milk chocolate chips
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
In the bowl of your stand mixer or in a large mixing bowl, cream the unsalted butter and sugars together on medium speed until light and fluffy.
Stop the mixer. Add the vanilla extract and eggs. Mix until well combined.
Gently add in the dry ingredients. Mix on low speed until just combined.
Fold in the chocolate and butterscotch chips.
Use a cookie scoop to scoop dough onto a parchment lined baking sheet. Leave 2-3 inches of space between cookies Bake cookies at 375° for 8-9 minutes.
Add a few additional chocolate and butterscotch chips to the warm cookies. Allow cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool. Serve cookie warm with a mug of hot cocoa or a tall glass of milk.
Hint: Remove the cookies from the oven when the edges are just golden brown. The middles will look a little undercooked, don't worry. The cookies will continue to cook on the baking sheet once they are removed from the oven. This will prevent the cookies from over baking and will keep the middles nice and chewy.
📦 Storage
Store baked cookies in an airtight container at room temperature for 2-3 days.
Freezing Cookie Dough
It's really nice to have some cookie dough stored in the freezer. To do this, simply scoop your cookie dough and place it on a quarter sheet pan lined with parchment paper. Move the pan to the freezer for 1-2 hours. Once the dough is completely frozen, move the cookie dough balls to a large freezer bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.
🤓 Expert Tips
Use a Cookie Dough Scoop: This will literally be one of your best kitchen investments. I use a cookie dough scoop when I'm making cookies, but I also use it to add batter to a Madeleine pan, to scoop pancake batter in to the hot frying pan and even for making meatballs. There are just so many uses. I find this scoop from Solula to be the best cookie dough scoop that I have found.
⭐️ Recipe FAQs About
Cookies can come out flat for a variety of reasons. The main culprit is not measuring your flour properly. I like to use a kitchen scale and use the exact weight indicated in the recipe. If you don't have a kitchen scale, use the scoop and level method. Be sure to loosen the flour and then scoop it into your measuring cup. Use the back of a knife or the handle of your spoon to level the flour before adding it to your cookie dough.
Brown sugar helps create a chewy cookie. This recipe has more brown sugar than white sugar which helps support that chewy structure. It is also important to properly bake cookies. If you let them bake too long, you will not end up with a chewy cookie. Remove cookies from the oven when the edges are just golden brown if you want chewy cookies.
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Chocolate Chip Butterscotch Cookies
Ingredients
- ¾ cup unsalted butter at room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butterscotch chips
- ¾ cup semi sweet chips
Instructions
- Preheat oven to 375°.
- In the bowl of your stand mixer or using a bowl and hand mixer, cream the unsalted butter and sugars until light and fluffy.
- Stop the mixer and add the eggs and vanilla. Mix until well combined.
- Stop the mixer and add the salt, baking soda and half of the flour. Mix until the flour is just combined with the wet ingredients.
- Stop the mixer and add the rest of the flour mixture. Mix on low.
- Use a spatula and gently fold in the chocolate and butterscotch chips.
- Use a 1.5 tablespoon cookie scoop to scoop the dough onto a parchment lined baking pan.
- Bake cookies at 375° for 8-9 minutes. You want the edges to be golden brown and the middles to look just barely baked.
- Allow cookies to cool for 10 minutes on the baking pan before transferring to a cooling rack.
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