Butterscotch Chip Chocolate Cookies

These Butterscotch Chocolate Cookies are bursting with butterscotch chips. They are sweet and salty, deliciously chocolaty, chewy and crispy, all at the same time – a must try for chocolate and butterscotch lovers alike.

I saw these Guittard Butterscotch Chips at the grocery store one day and just snatched them up before I even know what to do with them. Once I got them home though, I just knew they had to go into my favorite chocolate cookie recipe to make these deliciously chewy, gooey and crispy butterscotch chip chocolate cookies.

I wasn’t wrong, the chocolate cookies and these butterscotch chips are a match made in heaven. So what are we waiting for? Let’s get baking!

Why you’ll love this recipe

• Fun flavor – butterscotch chips are a fun change from the typical chocolate chips we always use in cookies. Use all butterscotch chips or a combination of butterscotch and chocolate chips in these cookies for even more options.
• Great texture – soft and chewy in the middle with crispy edges and creamy chips, these chocolate butterscotch chip cookies have it all!
• Easy peasy – the ingredients are all typical and easy to find at your regular grocery store. And the process is simple to follow.

Tools you’ll need

I use my stand mixer with the paddle attachment to make this butterscotch chocolate cookie dough. But if you don’t own a stand mixer, an electric hand mixer will work just fine.

I like to pre-portion the cookie dough with a large cookie scoop before I refrigerate because it is much quicker and easier to do this when the dough is still soft. My cookie scoop is a quarter cup size. You can use a regular quarter cup measuring cup and roll the dough into balls.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Unsalted butter – You can use salted butter, but you’ll need to reduce the amount of salt called for by half.
2. Brown sugar – light or dark both work. I would refrain from substituting all granulated sugar which would make these cookies with butterscotch chips crispier rather than chewy.
3. Egg – one whole egg and one egg yolk only.
4. Milk – cream will work too.
5. Vanilla – only use pure vanilla extract.
6. All purpose flour
7. Cocoa powder – I like using dutch-processed cocoa powder for dark chocolate flavor, but natural cocoa powder will work too.
8. Salt – I use kosher salt. Reduce in half if using salted butter in this recipe.
9. Baking soda & baking powder
10. Butterscotch chips – buy good quality chips for the best flavor.

How to make butterscotch chocolate cookies

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

Prepare the wet ingredients

First, beat melted butter and brown sugar together for 2 minutes until light in color. Then add in the remaining wet ingredients – whole egg, egg yolk, milk and vanilla – and beat another 2 minutes until creamy and fluffy.

Add the dry ingredients

Sift together all the dry ingredients, except salt, you’ll stir in the salt since the granules are too large to pass thought a fine mesh sieve. Add the dry mixture to the wet mixture and stir just until the cookie dough forms.

Add butterscotch chips and divide the dough

Stir in the butterscotch chips and divide the dough with a cookie scoop or just use a quarter-cup measuring cup to portion it. Roll into balls if you didn’t use a cookie scoop to make neater dough balls. Refrigerate for at least 1 hour.

Bake your cookies

Bake your chocolate butterscotch chip cookies at 350 degrees Fahrenheit for 13-15 minutes. You’ll want these to still be underbaked in the middle when they come out of the oven, so adjust the bake time based on your oven.

More baker’s tips

• If it’s too sweet for your taste use just half a bag or 1 cup of butterscotch chips in this recipe. Or you can swap out half of the butterscotch chips with dark chocolate chips instead.
• Make sure you chill the dough – these will spread if you don’t chill the dough first for at least 1 hour before baking. It gives the butter time to solidify and the flour to hydrate. It will also develop the flavor of these cookies further, making them more delicious.
• Measure correctly – too much flour or too much cocoa powder can dry out these cookies, so exact measurements are crucial.
• Don’t overbake – overbaked cookies will also be dry, you’ll want these to be slightly underbaked when they come out of the oven to get soft gooey and chewy interior.

Storage

You can store these chocolate butterscotch cookies in an airtight container, and they will last 3-5 days at room temperature. I learn a neat trick to keep cookies soft by storing them with a slice of sandwich bread. It really works wonder!

If you need to store the dough for a few days before baking, they will last 3-5 days in the fridge. Just make sure to divide into dough balls first before refrigerating because they dough will harden in the fridge and become difficult to scoop when you come back to it after a few days.

This butterscotch chip chocolate cookie dough also freezes well. You can freeze the dough balls in a parchment paper lined air tight container or in freezer bags (once they have already been frozen solid). You can bake the dough from frozen, just add an extra minute to the baking time, or let thaw at room temperature until soften first, and then bake as normal.

FAQs

More chocolate cookies

• Chocolate Peanut Butter Chip Cookies
• Chocolate White Chocolate Chip Cookies
• Chocolate Marshmallow Cookies
• Chocolate Mint Chip Cookies
• Red Velvet White Chocolate Chip Cookies

4.34 from 9 votes

Butterscotch Chocolate Cookies

By Trang

These Butterscotch Chocolate Cookies are bursting with butterscotch chips. They are sweet and salty, deliciously chocolaty, chewy and crispy, all at the same time – a must try for chocolate and butterscotch lovers alike.

Servings: 18 cookies

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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Equipment

• Stand Mixer
• Large Cookie Scoop

Ingredients 

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• ▢ 8 ounce unsalted butter, 227 g
• ▢ 1 ½ cup light brown sugar, packed, 300 g
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 2 tablespoon whole milk, 28 g
• ▢ 2 teaspoon pure vanilla extract
• ▢ 2 cup all-purpose flour, 270 g
• ▢ ½ cup cocoa powder, dutch-processed preferred, 45 g
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 bag of butterscotch chip, 340 g

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Instructions 

• Melt 2 sticks or 8 ounces of butter over medium low heat in a small sauce pan and let cool to room temperature.
• Meanwhile, sift together 2 cups of flour, ½ cup of cocoa powder, 1 teaspoon baking soda and ½ teaspoon of baking powder in a medium bowl. Stir in 1 teaspoon of kosher salt until evenly distributed.
• In a small measuring cup, add 1 egg and 1 egg yolk, along with 2 tablespoons of milk and 2 teaspoons of vanilla extract, whisk together lightly. Set aside.
• Add the melted and cooled butter and 1 ½ cups of brown sugar in a stand mixer mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
• Pour in the egg mixture and beat for another 2 minutes until creamy and fluffy.
• Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
• Once all the flour is incorporated, turn the mixer speed to stir and add the butterscotch chips, mix until the chips are evenly distributed.
• Use a large ice cream scoop (about 2 ounces in size) to portion cookie dough onto a parchment paper lined baking sheet or large container. Cover and refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees Fahrenheit.
• Place already portioned cookie dough onto a parchment paper lined baking sheet, spacing 1” – 2” apart.
• Bake for 13 – 15 minutes, in multiple batches, in the middle of the oven. Adjust the baking time depending on your oven, but you'll want the middle to still be slightly undercooked when you pull them out of the oven.
• Let cool on the baking sheet for 5 – 10 minutes to finish baking from the residual heat, then transfer with a spatula to cool completely on a wire rack.

Notes

• Butterscotch chips are sweet, if you think it might be too sweet for your taste, use just half a bag or about 1 cup of butterscotch chips in this recipe. Or you can swap out half of the butterscotch chips with dark chocolate chips instead.
• Make sure you chill the dough – these will spread if you don’t chill the dough first for at least 1 hour before baking. It gives the butter time to solidify and the flour to hydrate. It will also develop the flavor of these cookies further, making them more delicious.
• Measure correctly – too much flour or too much cocoa powder can dry out these cookies, so exact measurements are crucial.
• Don’t overbake – overbaked cookies will also be dry, you’ll want these to be slightly underbaked when they come out of the oven to get soft gooey and chewy interior.

Nutrition

Serving: 63g, Calories: 276kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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