Chocolate Butterscotch Chip Cookies have just the right amount of sweet and salty. The cookies themselves are satisfyingly chocolaty, a must try for chocolate and butterscotch lovers alike.
Do you like baking with chips? I think it is such a fun and easy way to change up a favorite cookie recipe and create something entirely different in just a flick of the spatula. 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, it was very clear that they needed to go into these Chocolate Butterscotch Chip Cookies. Because obviously, chocolate goes with everything!
Recipe Tips and Tricks
- The recipe instruction calls for a stand mixer with the paddle attachment. But if you don’t own a stand mixer, a regular hand mixer will work just fine. However, when you mix in the butterscotch chips, just use a spatula or wooden spoon and fold them into the batter. Otherwise, the blades on the hand mixer will chop up the chips.
- I like to pre-portion the cookie dough with a large ice cream scoop before I refrigerate because it is much quicker and easier to do this when the dough is still soft.
- The pre-portioned cookie dough also freezes well in a parchment paper lined, air tight container. To bake frozen dough, let thaw at room temperature until soften first, and bake as normal.
One thing I would note when baking with chips is that I try to buy the best quality chips available to me, ones that I wouldn’t mind snacking on in a homemade trail mix for example. This is a similar concept as baking with chocolate or cooking with wine. It makes sense as the chips in your cookies are always sitting front and center in every single bites. So have fun with all the chips, and make some Chocolate Butterscotch Chip Cookies to start.
More Fun Ways to Use Different Type of Chips
- Chocolate Chip Cookies
- Chocolate Peanut Butter Chip Cookies
- Chocolate White Chocolate Chip Cookies
- Red Velvet White Chocolate Chip Cookies
- White Chocolate Chip Matcha Cookies
- Irish Cream Infused Chocolate Mint Chip Cookies
Chocolate Butterscotch Chip Cookies Recipe
📖 Recipe card
Chocolate Butterscotch Chip Cookies
Ingredients
- 8 ounce unsalted butter (2 sticks)
- 1 ½ cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk
- 2 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 bag of butterscotch chip (about 12 oz)
Instructions
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
- In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
- Add the cool butter and 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.
- Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
- 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 oven to 350°F.
- Place already portioned cookie dough onto a parchment paper lined baking sheet, spacing 1” - 2” apart.
- Bake for 15 minutes, in multiple batches, in the middle of the oven.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.
I used heavy cream because I didn’t have milk. They turned out really good. My husband and I think the butterscotch chips could be cut in half and would be plenty. Very sweet cookie.
Thanks for the feed back Janice!
Makes a dry cookie. I would use 1 1/2 cup or 1 2/3 cup flour instead. A
I’m sorry this came out dry for you. I’ve tested this recipe many times, I wouldn’t recommend reducing the amount of flour so significantly like you suggested. But measuring cups can make a difference in the amount, whether you fluff the flour first then scoop or spoon it into the measuring cup can make a difference, cocoa powder also dry out the dough so if you accidentally used too much, it could make a dry cookies. I’d be happy to troubleshoot with you if you ever decide to try it again. Thank you for taking the time to try out the recipe.
Awesome batter taste. I’m hoping I can refrigerate a few days before I bake them. I’m planning a family road trip out of state. Thankyou!
Yes, you can refrigerate a few days before baking but i do recommend portioning the dough into balls before doing that or it will harden quite a bit and hard to scoop.
These are duper delicious. Thanks so much for sharing the recipe! I only had a quarter cup of cocoa so my boys helped me make a half batch with only one egg. They turned out perfect. We used the Hershey’s dark cocoa, which I think gives great flavor.
Thanks Melissa! I love the dark cocoa! So happy to hear you and your boys enjoyed this recipe 🙂
Came out amazing! Only baked mine for 13 min, chewy and delicious!
Thanks Lauren! Glad to hear you liked these 🙂
I made these tonight, I love butterscotch, I did find that these cookies spread quite a bit. I was able to save them by pushing them back with a spoon during the cooking process but is there any hints you have to helping so that when I make a large batch it doesn’t take so much babysitting?
How are you measuring the flour? I find that many time different measuring cups will give different amount of flour so I’ve been adding grams measurement to newer recipes, 2 cups of flour should be about 270g – 280g, but on the lighter end it could be 240g – 250g which would make a huge different. You should use the higher measurement in this recipe. It sounds like perhaps you need a little bit more flour so they don’t spread so much or reduce the amount of milk.
Is this a chewy cookie?
Yes it is.
As always, your cookie recipes do not disappoint. Perfect chocolate flavour and loaded with chips. Yum
My two favorite flavors in a cookie – butterscotch and chocolate! This cookie monster is in heaven!
Thank you MJ!!! I hope you’ll try this soon 🙂