Best Ever Butterscotch Chocolate Chip Cookies You Can't Resist

Adam

Best Ever Butterscotch Chocolate Chip Cookies You Can't Resist

These Butterscotch Chocolate Chip Cookies are everything a perfect cookie should be: soft, chewy, buttery, and packed with melty chocolate and sweet, rich butterscotch chips in every single bite. The brown sugar gives these cookies a deep caramel flavor, while the butterscotch adds warmth and the chocolate chips bring creamy sweetness. The texture is soft in the center, lightly crisp at the edges, and unbelievably comforting. They are the kind of cookies that disappear fast — the kind that make people ask, “Can you send me the recipe?” Simple ingredients. Maximum flavor. A cookie that feels cozy, nostalgic, and completely irresistible.

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Prep Time 10

bake time 12

Total Time 22

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

¾ cup unsalted butter softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1 cup butterscotch chips

Equipment

Mixing bowls
Hand mixer or stand mixer
Measuring cups & spoons
Rubber spatula
Baking sheet
Parchment paper
Cooling rack

Method

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Line your baking sheet with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar together for 2–3 minutes, until light and fluffy.

Step 3: Add Eggs & Vanilla

Add the eggs and vanilla extract.
Mix until smooth and creamy.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:
flour
baking soda
salt

Step 5: Combine

Add dry ingredients into the wet mixture.
Mix on low just until a soft cookie dough forms.

Step 6: Fold In Chips

Fold in the chocolate chips and butterscotch chips using a spatula.

Step 7: Scoop & Bake

Scoop dough into balls (about 1 ½ tablespoons each).
Place onto baking sheet, leaving space between each.
Bake 9–12 minutes, until edges are golden and centers appear slightly soft.

Step 8: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

🧊 Storage & Reheating

Store in an airtight container for up to 5 days.

Freeze baked cookies up to 3 months.

Microwave 6–8 seconds for warm, gooey centers.

🥄 Variations

Extra Buttery Flavor:
Brown the butter before mixing.

Salted Caramel Vibes:
Sprinkle a touch of flaky sea salt on top after baking.

Chunky Bakery Cookies:
Chill the dough for 30 minutes before baking.

Mocha Twist:
Add 1 teaspoon instant espresso to the dough.

Nuts for Crunch:
Add chopped pecans or walnuts.

❓ 10 FAQs

Why are my cookies dry?
They were overbaked — remove when centers still look soft.

Can I use salted butter?
Yes — reduce added salt to a small pinch.

Do I need to chill the dough?
Not required — but chilling makes thicker cookies.

Can I use dark chocolate chips?
Yes — any chocolate pairs well with butterscotch.

Can I freeze the dough?
Yes — freeze dough balls and bake later.

Why are my cookies flat?
Butter may have been too soft — chill dough 10 minutes.

Can I make them bigger?
Yes — bake 2–3 minutes longer for jumbo cookies.

How do I keep them soft?
Store with a piece of bread in the container.

Can I substitute white sugar only?
No — brown sugar is key for chewy texture and caramel flavor.

Are these good for gifting?
Yes — they stay soft and pack beautifully.

🏁 Conclusion

These Butterscotch Chocolate Chip Cookies are warm, chewy, buttery, and deeply comforting. Each bite brings a swirl of caramel sweetness and melty chocolate richness. They’re the cookie that turns an ordinary day into something special — simple, cozy, and always irresistible.

Soft. Chewy. Sweet.
A cookie you’ll bake again and again.