Hey, friend! Ever bite into a cookie so perfectly chewy, with that caramel-like butterscotch and melty chocolate vibe, that you forget the world for a sec? Let me introduce you to best ever butterscotch chocolate chip cookies, a sweet, indulgent treat that’s like a hug from a bakery. I baked these for a movie marathon last weekend, and they vanished faster than my Netflix queue! Ready to whip up a batch that’ll make your kitchen smell like dessert heaven? Let’s get baking!
Why These Butterscotch Chocolate Chip Cookies Are a Total Winner
So, what’s the big deal with these cookies? They’re not just cookies—they’re a chewy, gooey masterpiece blending sweet butterscotch with classic chocolate chips. I mean, who can resist that caramel-chocolate combo? Here’s why this recipe rocks:
- Super Quick: Done in 30 minutes, perfect for cravings or last-minute gatherings.
- Bold Flavors: Butterscotch chips and chocolate chips create a sweet, rich duo.
- Perfect Texture: Chewy centers with slightly crisp edges.
- Crowd-Pleaser: Ideal for parties, snacks, or gifting to cookie lovers.
Ever wonder why some cookies just hit different? It’s that perfect mix of buttery sweetness and melty chocolate that makes these butterscotch chocolate chip cookies a star.
The Magic of Butterscotch and Chocolate
The stars here are butterscotch chips and chocolate chips, which melt into a chewy cookie with a caramel-like depth. Brown sugar adds a molasses-rich flavor, while butter keeps things rich and soft. I learned the hard way that overbaking kills the chew—time it right! It’s like a candy store in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses pantry staples to create that gourmet cookie flavor. Here’s what you’ll grab:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butterscotch chips
- ¾ cup semi-sweet chocolate chips
- Optional: 2 tbsp sea salt for sprinkling 🙂
Substitutions That Work
No butterscotch chips? White chocolate chips work, but butterscotch’s caramel flavor is key, IMO. Out of brown sugar? Granulated sugar with a teaspoon of molasses does the trick. Want it gluten-free? Use gluten-free flour with a 1:1 ratio. The key is that butterscotch-chocolate vibe, so don’t skip the chips!
Step-by-Step: How to Make Butterscotch Chocolate Chip Cookies
Ready to bake? This is so easy, you’ll wonder why you ever settled for store-bought cookies. Here’s how to nail it:
Step 1: Prep the Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
Step 2: Mix the Dry Ingredients
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in butterscotch chips and chocolate chips for even distribution.
Step 3: Shape and Bake
- Scoop dough into 1.5-tbsp balls and place 2 inches apart on baking sheets.
- Lightly flatten each ball and sprinkle with sea salt if using for a sweet-salty kick.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
Step 4: Cool and Serve
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm with a glass of milk or store for later.
- Enjoy the gooey, butterscotch-chocolate goodness!
Pro tip: I once baked these too long, and they turned crunchier than my attempt at a gym routine. Pull them out when the centers are soft for that perfect chewy texture!
Tips for Nailing Butterscotch Chocolate Chip Cookies
Wanna make these cookies next-level? Here are my go-to tricks:
- Use Soft Butter: Softened butter ensures a creamy, smooth dough.
- Don’t Overmix: Mix just until combined to keep cookies chewy.
- Chill if Sticky: Refrigerate dough for 10-15 minutes if it’s too soft to scoop.
- Balance the Chips: Use equal parts butterscotch and chocolate chips for perfect flavor.
- Store Airtight: Keep cookies fresh to maintain that gooey texture.
Ever wonder why some cookies are unforgettable? It’s the rich butterscotch and melty chocolate that make these cookies a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Nutty Butterscotch Chocolate Chip Cookies
Add ½ cup chopped pecans or walnuts for a crunchy texture.
Salted Caramel Chocolate Chip Cookies
Swap butterscotch chips for caramel chips and sprinkle with sea salt.
Triple Chocolate Butterscotch Cookies
Add ¼ cup white chocolate chips for an extra chocolatey kick.
Vegan Butterscotch Chocolate Chip Cookies
Use vegan butter and egg replacer for a plant-based version.
Storing and Reusing Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those cookies fresh:
- Storing: Store in an airtight container at room temp for up to 5 days.
- Freezing: Freeze unbaked dough balls or baked cookies for up to 3 months.
- Reheating: Warm in the oven at 325°F for 5 minutes to revive chewiness.
I’ve turned leftover cookies into a sundae topping, and it was a total game-changer. Keep them airtight for that butterscotch-chocolate vibe!
FAQs About Butterscotch Chocolate Chip Cookies
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use milk chocolate chips?
Yup! Milk chocolate chips work, but semi-sweet balances the sweetness better.
Why are my cookies flat?
You might’ve used too-warm butter or overmixed. Chill the dough if needed.
Can I make these ahead?
Totally! Prep dough up to 2 days ahead and bake when ready.
Are these cookies gluten-free?
Use gluten-free flour and check your chips for a gluten-free version.
What’s a good pairing for these?
These cookies shine with milk, coffee, or hot cocoa. I love them with a scoop of vanilla ice cream for extra decadence.
Related Recipes:
- No-Bake Chocolate Chip Cookie Balls Recipe
- Healthy Chocolate Chip Oatmeal Bars Recipe
- Cookies & Cream Red Velvet Brownies Recipe
Final Thoughts
So, there you have it—best ever butterscotch chocolate chip cookies, the ultimate chewy, sweet treat that’s ready to steal the show at any gathering. It’s like a bakery in your kitchen, perfect for movie nights, gifting, or just indulging your sweet tooth. Whether you’re sticking to the classic or adding your own spin, these cookies deliver big on flavor with minimal effort. Grab your butterscotch chips, fire up the oven, and get ready for a batch that’ll have everyone asking for seconds. What’s stopping you from baking these tonight? 🙂
Best Ever Butterscotch Chocolate Chip Cookies: Easy, Chewy Recipe
Ingredients
- 1 cup unsalted butter softened or melted (depending on recipe)
- ½ to 1 ½ cups light brown sugar packed
- ⅓ to ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk optional for extra chewiness
- 2 teaspoons vanilla extract
- 2 to 3 cups all-purpose flour
- ½ to 1 teaspoon baking soda
- ½ to 1 teaspoon baking powder optional
- ¼ to 1 teaspoon salt
- ¼ teaspoon cinnamon optional for warm flavor
- ¼ to ½ cup semisweet chocolate chips
- ½ cup butterscotch chips
- ¼ cup chopped pecans or walnuts optional
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder (if using), salt, and cinnamon.
- In another bowl, cream melted or softened butter with brown and granulated sugars until fluffy.
- Beat in egg(s) and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips, butterscotch chips, and nuts (if using).
- Chill dough if desired, about 30 minutes to 1 hour (some recipes do not require chilling).
- Scoop dough using ice cream or cookie scoop onto prepared baking sheets, spaced 2 inches apart.
- Bake 8-15 minutes depending on size until edges are golden and centers are soft.
- Immediately sprinkle with flaky sea salt. Cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
- Use melted butter for softer, chewier cookies or softened butter for fluffier texture.
- Egg yolk adds chewiness but is optional.
- Sprinkle sea salt for contrast with the sweet butterscotch.
- Store cookies in an airtight container for up to 3 days. Freeze dough balls for later baking.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made
