Butterscotch Chocolate Chip Cookies – Classic chocolate chip cookies with the addition of butterscotch chips. Easy to make and so delicious!
Butterscotch Chocolate Chip Cookies
When I discovered butterscotch a few months ago, I started using it in everything. Whether it was using butterscotch sauce in a butterscotch latte or butterscotch chips in cookies, butterscotch always adds such a nice flavor. One of my favorite butterscotch cookie recipes is this butterscotch chocolate chip cookie recipe! It’s a simple chocolate chip cookie jam-packed with butterscotch chips too.
Common Questions About Making Butterscotch Chocolate Chip Cookies
What are butterscotch chocolate chip cookies?
Butterscotch chocolate chip cookies are simple chocolate chip cookies but with the addition of butterscotch chips too!
What is butterscotch?
While caramel sauce and butterscotch sauce are very similar, the biggest difference comes down to how they are prepared. In caramel, you caramelize the sugar and then add in additional ingredients whereas butterscotch they are all cooked together and it typically uses dark brown sugar instead. It depends on the recipe but those are some general differences. This recipe just uses the chip version instead of the sauce.
How many cookies does this recipe make?
This recipe makes 12 cookies but it can easily be doubled if you want more.
How long do these cookies last?
The cookies last up to five days if they are stored in an airtight container.
- The butter is the base of our cookies – it adds richness and helps form that chewy cookie we all love.
- I used light brown sugar to add extra depth and enhance the butterscotch flavor. Feel free to substitute granulated sugar if it’s what you have on hand.
- Egg helps bind the cookies together so they don’t fall apart.
- Vanilla enhances the flavor of the chocolate and butterscotch.
- Flour gives the cookie structure – make sure to measure using the spoon and level technique so don’t end up adding too much flour (which can make your cookies dry).
- Baking soda makes the cookies soft and chewy.
Looking for more cookie recipes? Check these out!
- M&M Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Crunch Cookies
- Peanut Butter Cup Cookies
- 12 tablespoons butter (melted)
- 1 cup light brown sugar (lightly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips or chunks
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined - about 30 seconds.
- Next, add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and whisk just until no large lumps of flour remain - you don't want to over mix.
- Add the butterscotch chips and chocolate chips, folding them gently into the cookie dough.
- Transfer the batter to the fridge and allow it to chill uncovered for 30 minutes.
- While the dough chills, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or silpat mats.
- Scoop one-tablespoon sized cookies onto the baking sheet, making sure to scoop them at least two inches apart (these cookies will spread).
- Bake for 12-14 minutes, or until the cookies are golden brown and set around the edges.
- Allow the cookies to cool fully on the tray - they will harden and set as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
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