Butterscotch Chocolate Chip Cookies a treat loaded with nostalgic flavor. Switch up the classic recipe next time you need to satisfy your sweet tooth.
DISCLAIMER
*This post may contain affiliate links, meaning Feast + West may receive commissions for purchases made through those links — at no cost to you. All opinions are our own. Please read our full disclosure for more information.
About this Butterscotch Chocolate Chip Cookie recipe
I love butterscotch. It’s rich, buttery and sweet — I mean, what’s not to love?! Plus, it’s a nostalgic flavor for me. My granny always had butterscotch candies in her purse and this flavor makes me think of her!
Don’t be fooled though, this flavor is anything but old-fashioned. Add it to the traditional chocolate chip recipe and you’ve got a complex cookie that’s oh so tasty!
Cookies are my go-to choice when I need a dessert to share (along with chocolate-covered strawberries, that is). They’re easy to make and easy to serve, which is a win-win in my book! The only downside is that they disappear quickly, so be sure to grab at least one right off the bat before they’re gone.
More chocolate chip cookie recipes: Chocolate Chip Marshmallow Cookies • Coffee Chocolate Chip Cookies • Peanut Butter Chocolate Chip Cookies
Why you’ll love this recipe
- It’s an easy twist on the classic dessert. Twice the chips are twice as nice!
- Perfect for a quick dessert. Prep and bake time doesn’t take long, so you’ll be enjoying these in no time!
- There are plenty to share. Make a batch for your next party, share them with friends or have extra on hand next time you need a sweet treat.
Tools & equipment
When it comes to cookies, there’s no complicated equipment needed. Your baking basics will cover it!
I used a stand mixer * to make my dough, but an electric mixer would work too. Other than that, you’ll want some bowls, measuring cups and spoons, and a rubber spatula *. You can use a cookie scooper to keep things consistent, but an ice cream scoop or even a spoon serves the same purpose. I always line my cookie sheets with parchment paper * to make sure they don’t stick — it also makes cleanup a snap!
baking essentials
Buy Now → 
Buy Now → 
Buy Now → *
Ingredients
For these Butterscotch Chocolate Chip Cookies, most of the ingredients should already be in your pantry:
- Flour
- Salt
- Baking powder
- Baking soda
- Salted butter
- White sugar
- Brown sugar
- Eggs
- Vanilla
- Butterscotch chips
- Chocolate chips
- Flaky sea salt (optional)
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
If you’ve been here awhile, you’ll know that my rule when it comes to bottles of booze is to use the highest quality ingredients you can afford for the best results. That rule holds true for other ingredients too — you’d be amazed at the difference a good vanilla extract can make! Don’t forget to check on ingredients that tend to sit in the pantry, like baking powder, to make sure they’re still good before you bake. Each ingredient is important in creating the tastiest cookie!
Substitutions & variations
The best part about baking is that you can make a recipe your own! While these cookies are delicious as-is, tweak them to fit your tastes. Here are some ideas to try:
- Gluten-free version: Use a gluten-free 1:1 flour to make this recipe gluten-friendly.
- Vegan version: Opt for vegan chocolate and butterscotch chips and butter as well as an egg substitute to make these cookies vegan.
- Mix-ins: You can use any type of chocolate chips you’d like. Milk or white chocolate chips will give you a sweeter cookie, while dark or semi-sweet chocolate chips will add a bitter balance.
- Sweet & salty: Sprinkle a touch of sea salt on top of the cookies right after baking for a sweet and salty combination.
- Go big: Try this recipe as a skillet cookie for a fun presentation fit for sharing!
Instructions
With all of your ingredients gathered, you’re ready to mix up your cookies!
Would you like to save this?
We'll email a link to you, so you can come back to it later! Plus you'll get great new recipes each week!
First, combine the flour, salt, baking soda and baking powder in a large bowl. Stir them until they’re well incorporated and set them aside. Add the softened butter and sugar to a separate large bowl, or the bowl of your stand mixer *. Use an electric mixer on low speed to cream the butter and sugar together until combined.
Add the eggs and vanilla to the butter and sugar mixture. Beat until everything is nice and fluffy, then pour your dry ingredients into the wet ingredients. Use a rubber spatula * or wooden spoon to stir the dry ingredients into the wet ingredients until combined.
Add the chocolate chips and butterscotch chips to the bowl, and mix well.
Then, line your cookie sheet * with parchment paper * and use a medium cookie scoop * (or an ice cream scoop) to scoop cookie dough balls onto the baking tray. Add a few extra chocolate chips or butterscotch chips to the top of the cookies if you’d like (this is purely for looks when they bake!).
Bake the cookies until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet * to cool for a few minutes, then remove to a cooling rack. Sprinkle the tops of the cookies with a little bit of sea salt if you’d like and enjoy!
Tips & tricks
- Freeze your cookie dough balls instead of cooking them so you can have freshly baked cookies in a snap!
- Soften your butter in 30 second bursts to get it to the correct consistency.
- Add extra chocolate chips and butterscotch chips on top of the cookies before popping them into the oven for better looking cookies.
Food pairings
Cookies go well with almost anything! They’d be great on a dessert table at a party along with some brownie bites and a chocolate skillet cake.
Play up the butterscotch flavor by serving a drink like boozy butterbeer or opt for the traditional cookies and milk combo with a batch of milk punch.
If you need a little sustenance, try serving these after a homemade pizza or loaded steak nachos. The sweetness will be a good compliment to the savory notes of these dishes!
FAQ
Yes! Butterscotch chips add sweetness to recipes just like chocolate chips do. You can use both or choose one or the other, depending on what you’re in the mood for.
To achieve perfectly chewy, moist cookies, be sure not to overmix your dough. You’ll also want to be sure you’re using softened butter so the cookies bake evenly.
More cookie recipes
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Butterscotch Chocolate Chip Cookies
ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips
- 1½ cups butterscotch chips
- 1 tablespoon flaky sea salt optional
instructions
- Preheat the oven to 350°F (177°C). In a large mixing bowl * combine the flour, salt, baking soda and baking powder. Stir the dry ingredients until well incorporated and set aside.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add the softened butter and sugar to a separate large bowl, or the bowl of your stand mixer. Use an electric mixer on low speed to cream the butter and sugar together until combined.1 cup salted butter, 1 cup white sugar, 1 cup brown sugar
- Add the eggs and vanilla to the butter and sugar mixture. Beat for 1-2 minutes until nice and fluffy.2 large eggs, 2 teaspoons vanilla extract *
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to stir the dry ingredients into the wet ingredients until combined.1½ cups chocolate chips, 1½ cups butterscotch chips
- Add the chocolate chips and butterscotch chips to the bowl, and mix well.
- Line a cookie sheet * with parchment paper. Use a medium cookie scoop * (or an ice cream scoop) to scoop cookie dough balls onto the baking tray. Add a few extra chocolate chips or butterscotch chips to the top of the cookies if you'd like (this is purely for looks when they bake!).
- Bake the cookies for about 10 minutes, until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet * to cool for 4-5 minutes, and then remove to a cooling rack. Sprinkle the tops of the cookies with a little bit of sea salt, if desired, and enjoy!1 tablespoon flaky sea salt
notes
Save this recipe for later
We’ll email a link to you, so you can come back to it later! Plus you’ll get great new recipes each week!
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply