Print

Butterscotch Chocolate Chip Cookies

butterscotch chocolate chip cookies - featured image
Print Recipe

These butterscotch chocolate chip cookies are soft in the middle, slightly crisp on the edges, and packed with melty butterscotch and chocolate chips. Quick, easy, and perfect for any occasion, this recipe is a crowd-pleaser for all sweets lovers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (170g) butterscotch chips
  • 1 cup (170g) semisweet chocolate chips
  • Optional: 1/2 cup (60g) chopped pecans or walnuts
  • Optional: Flaky sea salt for sprinkling on top

Instructions

  1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy.
  2. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
  5. Fold in the butterscotch chips, chocolate chips, and optional nuts or oats.
  6. Cover the bowl and chill the dough in the refrigerator for 30 minutes (optional but recommended for thicker cookies).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop dough into 1.5-tablespoon balls (about 30g each) and place 2 inches apart on prepared sheets. Optionally, press extra chips into the tops.
  9. Bake for 10-12 minutes, or until edges are golden and centers look just set.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  11. Serve warm or store in an airtight container.

Notes

For thicker cookies and deeper flavor, chill the dough before baking. Do not overbake; cookies should look just set in the center when removed from the oven. Add a sprinkle of flaky sea salt before baking for a sweet-salty finish. Store with a slice of bread in the container to keep cookies soft. Dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 2 months.

Nutrition

Keywords: butterscotch chocolate chip cookies, easy cookie recipe, homemade cookies, dessert, sweets, chocolate chip, butterscotch, baking, chewy cookies, quick cookies

Find it online: https://bitefuljoy.com/butterscotch-chocolate-chip-cookies-recipe-easy-homemade-sweets-lovers-guide/