Butterscotch Chocolate Chip Cookies
This easy butterscotch chocolate chip cookie recipe delivers crisp, buttery edges and soft, chewy centers. Made with melted butter, brown sugar, and butterscotch chips — no mixer needed.
Servings: 24
Ingredients
- 1 cup Butter (melted)
- 1 1/3 cups Brown Sugar (packed)
- 2/3 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 2/3 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt (may use less if using salted butter)
- 1 cup Semi-Sweet Chocolate Chips (plus more for top)
- 1 cup Butterscotch Chips (plus more for top)
- Sea Salt Flakes (optional)
Instructions
- Melt the butter. In a microwave-safe bowl, melt the butter in the microwave until fully melted.
- Add the brown sugar and sugar to the melted butter. Whisk or stir vigorously until smooth and well combined. This will take several minutes. Before adding the eggs, make sure the mixture isn't too warm.
- Add the eggs and vanilla, then whisk until silky and fully incorporated.
- Stir in the flour, baking soda, and salt until just combined. Be careful not to overmix.
- Gently fold in the butterscotch chips and semi-sweet chocolate chips.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling is essential for the right texture — if you have time, chilling for 24–48 hours will deepen the flavor even more.
- Preheat the oven to 350°F when you are ready to bake. Using a cookie scoop or spoon, portion the dough onto light-colored baking sheets. (Light-colored sheets help prevent the bottoms from over-browning.)
- Bake for 10–13 minutes, or until the cookies turn a light golden color. The centers may look slightly underbaked — that's normal and will set as they cool. While baking, set aside some extra chocolate and butterscotch chips.
- Shape for a bakery-style look. As soon as the cookies come out of the oven, use a small spatula or turner to gently press the edges toward the center, nudging each cookie into a perfectly round shape.
- Add extra chips on top. While the cookies are still warm, press a few extra butterscotch chips and chocolate chips onto the tops for that bakery gourmet look.
- Cool on the pan for a few minutes before transferring to a wire rack.
Notes
STORAGE:
Room temperature: Store in an airtight container for up to 3 days. Freezer: Baked cookies freeze well for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Nutrition
Calories: 264kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 270IU | Calcium: 22mg | Iron: 1mg
