Butterscotch Chocolate Chip Cookies Recipe – Easy Homemade Treats

Caramelized edges. Gooey, melty chocolate pockets. The scent of brown sugar and butter swirling through the house—these butterscotch chocolate chip cookies are the kind that will have everyone swarming the kitchen before the timer even dings. No kidding, I’ve watched my family hover around the oven, forks in hand, ready to snag a cookie the second they’re safe to eat. There’s just something magical about the combination of sweet butterscotch and classic chocolate chips—like two best friends teaming up for the ultimate cookie experience.

I first whipped up a batch of these butterscotch chocolate chip cookies on a rainy afternoon, mostly out of curiosity and a craving for something extra cozy. I’d run out of classic chips and, on a whim, tossed in a handful of butterscotch morsels I found hiding in the pantry. The result? Game changer. Now, this recipe is my go-to for bake sales, potlucks, and even those “just because” afternoons when you need a sweet pick-me-up. Honestly, I can’t count how many times I’ve baked these—at least a dozen, if not more. The best part? They’re super simple and come together in one bowl (less mess, more cookie time!).

These butterscotch chocolate chip cookies are more than just a treat—they’re comfort, celebration, and a little bit of nostalgia all rolled into one. Whether you’re making them for busy weeknights, special occasions, or just to treat yourself (you deserve it!), you’re in for a cookie that’s chewy, buttery, and packed with personality. Let’s get baking so you can see for yourself why this recipe is always a hit in my kitchen!

Why You’ll Love This Recipe

• Quick & Easy: You can whip up a batch of these butterscotch chocolate chip cookies in under 30 minutes (plus a little chill time if you want extra chewy centers). Perfect for last-minute dessert cravings or when you want homemade cookies without the fuss.
• Simple Ingredients: No hunting for obscure items—everything you need is probably already in your pantry or fridge. Flour, butter, sugars, eggs, and of course, those magical butterscotch and chocolate chips.
• Perfect for Any Occasion: These cookies work for just about any event—think school bake sales, cozy Sunday afternoons, or even gifting during the holidays. I’ve brought them to work parties and watched them disappear in minutes!
• Crowd-Pleaser: Trust me, these cookies are universally loved by kids and adults alike. I’ve even had “cookie skeptics” ask for the recipe—true story.
• Unbelievably Delicious: The blend of butterscotch and chocolate is next-level. You get those deep, caramel-like notes from the butterscotch, balanced by melty chocolate and just a hint of sea salt on top if you’re feeling fancy.

What sets this butterscotch chocolate chip cookies recipe apart? It’s all in the technique! I cream the butter and sugars for an extra tender crumb and chill the dough for flavor development (if you’ve got the patience). The ratio of butterscotch to chocolate is just right—no one flavor overpowers the other. And I always use a little extra vanilla for warmth and depth. It’s the kind of cookie that makes people pause after the first bite, close their eyes, and smile. That’s when you know you’ve struck gold.

Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and rewarding. It’s comfort food with an irresistible twist—healthier than store-bought, but with all the old-school nostalgia. And honestly, isn’t that what homemade cookies are all about?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a crave-worthy texture without any complicated steps. The best part? Most of these are pantry staples—no wild goose chases at the grocery store needed.

• All-Purpose Flour – 2 1/4 cups (280g) (gives the cookies structure; King Arthur and Gold Medal are both great!)
• Baking Soda – 1 teaspoon (ensures a soft, fluffy texture)
• Salt – 1/2 teaspoon (balances the sweetness; sprinkle a pinch of flaky sea salt on top if you want that bakery vibe)
• Unsalted Butter – 1 cup (226g), softened (room temp gives you the creamiest results; I always use real butter for best flavor)
• Brown Sugar – 3/4 cup (150g), packed (adds moisture and that signature caramel flavor; light or dark both work)
• Granulated Sugar – 1/2 cup (100g) (for crisp edges and a bit more sweetness)
• Large Eggs – 2, room temperature (binds the dough and helps with chewiness; you can use flax eggs for a vegan twist)
• Pure Vanilla Extract – 2 teaspoons (deepens the flavor; I love the Nielsen-Massey brand but any pure vanilla will do)
• Butterscotch Chips – 1 cup (170g) (the star of the show; Nestlé Toll House is classic, but any brand works)
• Semi-Sweet Chocolate Chips – 1 cup (170g) (balances the butterscotch sweetness; feel free to swap in dark chocolate or even white chips for a different twist)

Optional Add-Ins:

• Chopped Pecans or Walnuts – 1/2 cup (for crunch, if you’re into that kind of thing)
• Flaky Sea Salt – a sprinkle on top before baking (if you want a salty-sweet finish)

Ingredient Tips & Substitutions:

• For gluten-free cookies, use a 1:1 gluten-free flour blend (I’ve tried Bob’s Red Mill and it works well).
• Dairy-free? Swap butter for vegan butter and use dairy-free chips.
• Out of butterscotch chips? Try caramel chips or even peanut butter chips for a whole new flavor profile.
• Brown sugar makes these cookies extra chewy. Don’t skip it!

Honestly, you can mix and match based on what’s in your pantry. The base recipe is super forgiving—just don’t skip the butterscotch chips if you want that classic, irresistible flavor!

Equipment Needed

• Large Mixing Bowl – For creaming the butter and sugars. I prefer stainless steel because it keeps everything cool, but glass works fine too.
• Electric Mixer or Stand Mixer – Makes creaming a breeze, but a good old-fashioned wooden spoon and elbow grease will do in a pinch!
• Measuring Cups and Spoons – Accuracy is key for cookies, so don’t eyeball it (learned that one the hard way…)
• Baking Sheet – Light-colored, rimmed sheets are my go-to for even browning. If yours are dark, reduce the oven temp by 10°F (about 5°C).
• Parchment Paper or Silicone Baking Mat – Prevents sticking and makes cleanup a breeze. I’ve used both and they’re equally great.
• Cookie Scoop (Optional) – For perfectly portioned cookies (and less sticky fingers). A tablespoon or regular spoon works, but I love my scoop for uniformity.
• Cooling Rack – Cools cookies quickly and stops them from getting soggy bottoms. If you don’t have one, transfer cookies to a clean towel.

Budget Tip: Dollar stores often carry decent baking sheets and measuring sets if you’re just starting out. Take care of your tools—wash mixers right after use and don’t use sharp knives on silicone mats.

Preparation Method

1. Preheat Your Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and helps the cookies bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. This step keeps your cookies from getting tough—don’t skip the sifting!
3. Cream Butter and Sugars: In a large mixing bowl, beat 1 cup (226g) unsalted butter, 3/4 cup (150g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy—about 2-3 minutes with an electric mixer. If mixing by hand, aim for a creamy, pale color. Don’t rush this part; creaming gives your cookies that soft, chewy texture!
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, and 2 teaspoons pure vanilla extract. Scrape down the bowl as needed. The dough should look smooth and glossy.
5. Combine Dry and Wet: Gradually add the dry ingredients to the wet, mixing on low or by hand until just combined. Don’t over-mix—stir just until you can’t see any flour. Overworking leads to tough cookies (learned that after a few hockey puck disasters!).
6. Fold in Chips: Gently stir in 1 cup (170g) butterscotch chips and 1 cup (170g) chocolate chips (plus nuts if using). The dough will be thick—use a sturdy spatula or your hands.
7. Chill the Dough (Optional but Worth It!): For extra thick cookies, cover the bowl and chill the dough in the fridge for 30 minutes to 1 hour. If you’re short on time, you can bake right away—they’ll still be delicious, just a bit flatter.
8. Scoop and Arrange: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving about 2 inches (5cm) between each cookie. For bakery-style looks, press a few extra chips on top before baking.
9. Bake: Bake for 10-12 minutes, or until the edges are golden and centers look just set. If you like super gooey cookies, take them out at 10 minutes—they’ll finish setting as they cool.
10. Cool: Let cookies cool on the baking sheet for 3-5 minutes (they’ll be very soft!). Transfer to a cooling rack to finish cooling.

Troubleshooting Tips:

• If cookies spread too much, your dough may be too warm or your butter too soft—try chilling longer next time.
• If cookies are too puffy, double-check your flour measurement—too much flour can make them cakey.
• Want chewier cookies? Bake on the shorter end of the time range. For crispier edges, go a minute or two longer.

Enjoy your irresistible butterscotch chocolate chip cookies warm, with a glass of cold milk (or your favorite non-dairy alternative)!

Cooking Tips & Techniques

• Room Temperature Ingredients: Don’t skip this step! Butter that’s too cold won’t cream properly, and eggs straight from the fridge can make your dough curdle. I sometimes pop eggs in a cup of warm water for 5 minutes if I forget to take them out early.
• Don’t Overmix the Dough: Once the dry ingredients go in, mix gently. Overbeating develops the gluten and can make cookies tough. It’s okay if there are a few streaks of flour left when you add the chips.
• Chilling for Thicker Cookies: If you want that classic bakery look—thick, chewy centers with crisp edges—chill the dough for at least 30 minutes. It helps the flour hydrate and prevents too much spreading.
• Cookie Size Matters: Using a cookie scoop makes uniform cookies that bake evenly. If you like smaller cookies, adjust the bake time down by a minute or two.
• Watch the Bake Time: Ovens can be fickle. My old oven used to run hot, so I always checked at the 9-minute mark. Pull cookies when the edges are set and centers still look a touch underdone—they’ll firm up as they cool.
• Cool on the Sheet First: Cookies finish baking on the hot pan after they come out. Transfer too soon and they might break apart. Three minutes usually does the trick.

Honestly, I’ve had my share of kitchen fails—cookies that spread into one giant blob or turned out rock-hard. The biggest lesson? Don’t stress. Even imperfect cookies are still cookies (and still delicious). Plus, a little practice makes all the difference. You’ll find your sweet spot with this butterscotch chocolate chip cookies recipe in no time!

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free baking flour blend. I’ve tested this with Bob’s Red Mill and the cookies turn out just as chewy and flavorful.
• Vegan: Substitute the butter with vegan butter, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and pick dairy-free chocolate/butterscotch chips. The cookies will be a bit softer but still so good.
• Extra Nutty: Stir in 1/2 cup chopped pecans or walnuts for crunch. Toast them first for even deeper flavor!
• Holiday Twist: Add a dash of cinnamon or a pinch of espresso powder to the dough for a festive, warming vibe.
• Mix Up the Chips: Swap semi-sweet chocolate for dark, milk, or even white chocolate. Or try peanut butter chips for a salty-sweet mashup.
• Allergen Adjustments: For nut allergies, simply skip any add-ins. For soy-free, check your chip brand’s ingredients.

One of my favorite spins? Chopping up a dark chocolate bar for extra melty chocolate pockets and sprinkling a little sea salt on top before baking. It’s pure heaven. Don’t be afraid to get creative—these butterscotch chocolate chip cookies are the perfect canvas for all your cookie dreams!

Serving & Storage Suggestions

These butterscotch chocolate chip cookies are best served slightly warm, when the chips are still soft and the edges have that perfect crisp. Pair with an ice-cold glass of milk or a cozy mug of coffee—trust me, it’s a match made in heaven.

Presentation: Stack cookies on a pretty plate or in a rustic basket lined with a napkin for a Pinterest-worthy look. If you’re gifting, tuck a few into a clear cellophane bag tied with twine.

Storage:

• Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for days!
• For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months. Defrost on the counter or microwave for 10 seconds to bring back that fresh-baked magic.
• Cookie dough can be rolled into balls and frozen—just bake straight from the freezer, adding 1-2 minutes to the bake time.

Honestly, the flavors deepen after a day, so if you can resist eating them all at once, you’re in for an even richer cookie experience the next day.

Nutritional Information & Benefits

Estimated per cookie (based on 24 cookies per batch):

• Calories: ~180
• Fat: 8g
• Carbs: 25g
• Protein: 2g
• Sugar: 15g

Health Highlights: The butterscotch chips bring in a caramel-like sweetness, while the chocolate offers those classic antioxidants. Using real butter and eggs gives you a bit of protein and healthy fats. For a slightly lighter treat, you can cut back a bit on the sugar, or swap in a sugar alternative you trust.

This recipe does contain gluten, dairy, and eggs, so be mindful for allergies. But the adaptability means everyone can enjoy a version of these cookies—I often make a gluten-free batch for my friends with sensitivities, and they love them just as much.

At the end of the day, homemade cookies are about joy and sharing—these butterscotch chocolate chip cookies deliver both, with a dash of nostalgia and a whole lot of yum.

Conclusion

If you’re searching for a cookie recipe that’s guaranteed to impress, these butterscotch chocolate chip cookies are it. They’re quick, easy, and packed with that perfect combo of caramel and chocolate—every bite is a little celebration. Whether you’re baking for a crowd, a family movie night, or just a solo treat, you’ll love how these cookies bring big flavor with simple steps.

Feel free to tweak the recipe—swap in your favorite chips, add nuts, or try a gluten-free version. That’s the fun of baking at home! Every batch turns out a little different, and honestly, that’s half the joy.

This recipe’s close to my heart—I love the smiles it brings and the memories it helps create. If you give it a try, please leave a comment, share your results, or tag your cookie creations. Let’s keep the cookie love going. Happy baking, and may your kitchen always smell this good!

FAQs

Can I make these butterscotch chocolate chip cookies gluten-free?

Yes! Just use a 1:1 gluten-free flour blend in place of the regular flour. I’ve had great results with Bob’s Red Mill. The cookies stay chewy and delicious!

Do I really need to chill the dough?

Chilling is optional but highly recommended for thicker, chewier cookies. If you’re short on time, you can bake right away—the cookies will just spread a bit more.

Can I use only butterscotch or only chocolate chips?

Absolutely! You can use all butterscotch, all chocolate, or any combo you like. Just keep the total amount of chips to about 2 cups for best texture.

How do I keep the cookies soft for days?

Store them in an airtight container with a slice of bread—it helps keep the cookies tender and chewy. The bread absorbs any excess moisture, so your cookies stay fresh.

Can I freeze the dough?

Yes! Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time. They’ll taste just as fresh!

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