Chocolate Butterscotch Chip Cookies are a tasty spin on the classic chocolate chip cookie. These cookies are soft and chewy inside with a slightly crisp edge. Generous amounts of chocolate and butterscotch chips give each bite rich, melty pockets of flavor. A sprinkle of flaky salt on top balances the sweetness. This recipe yields a small batch but can easily be doubled if you need more.
Butterscotch delivers warm, buttery caramel notes that pair wonderfully with chocolate. If you enjoy oat-forward cookies, you might also like the Butterscotch Oatmeal Cookies from the same collection.
These chocolate-and-butterscotch cookies come out warm and gooey from the oven, making them a comforting treat any time of year. They’re quick to prepare and don’t require chilling. I hope they become a favorite in your rotation.
Looking for more delicious cookie recipes?
- Cookie Butter Cookies
- Classic Chocolate Chip Cookies
- Maple Pecan Cookies
- Almond Butter Blossoms
- Cowboy Cookies
- Chai Sugar Cookies
- Snickerdoodle Cookies
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Unsalted butter
- Egg
- Vanilla extract
- Granulated sugar
- Brown sugar (light or dark)
- Chocolate chunks or chips (dark or semi-sweet recommended)
- Butterscotch chips
- Flaky or coarse salt (optional, for topping)
See the recipe card below for exact quantities.
Substitutions & Variations
Substitutions: Substitutions haven’t been tested for this specific formula. If you experiment, note the results so others can benefit.
Variations: Boost flavor and texture by folding in ½ cup of mix-ins—chopped pretzels, toffee bits, or chopped pecans all work especially well with the chocolate and butterscotch.
Equipment
- Baking sheet(s) — lined with parchment for easy cleanup, if desired.
- Mixing bowls.
- Measuring spoons and a scale or measuring cups for accurate measurements.
- Whisk and spatula.
- Hand mixer or stand mixer with paddle (optional but helpful).
- Large cookie scoop (about 3–4 tablespoons) for big, chewy cookies.
- Cooling rack.
Step by Step Instructions
Step One — Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper if you like easier cleanup.
Step Two — In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Step Three — In a large bowl, cream the room-temperature butter with the brown and granulated sugars until light and fluffy (about 2–3 minutes). Add the egg and vanilla and mix until well incorporated.
Step Four — Add the dry ingredients to the wet ingredients and stir just until the flour streaks disappear. Fold in the chocolate chunks and butterscotch chips.
Step Five — Scoop large portions of dough (about 3–4 tablespoons) onto the prepared baking sheet spaced 2–3 inches apart. Bake until the edges are lightly golden, about 9–12 minutes. Sprinkle flaky salt on the warm cookies if desired. Allow cookies to rest on the baking sheet 5–10 minutes, then transfer to a cooling rack.
Expert Baking Tips
- Use room-temperature ingredients. Let butter and eggs sit at room temperature for 30–60 minutes before mixing to ensure the dough comes together smoothly.
- Weigh dry ingredients if possible. A kitchen scale gives more reliable results than measuring cups—especially for flour. If you don’t have a scale, spoon and level the flour into the cup.
- Shape cookies after baking for a neat appearance. If cookies spread unevenly, use a round object to gently scoot the warm cookie edges inward for a tidy circle.
- Don’t overbake. Remove cookies when the edges are just turning tan—the centers will continue to set as they cool on the hot sheet.
Recipe FAQs
Yes. They’re great without butterscotch chips or you can swap them for toffee, nuts, or extra chocolate.
No chill time is required for this recipe, but chilling can improve flavor and control spread if desired.
Butterscotch has a sweet, buttery, caramel-like flavor built on brown sugar and butter notes.
Dry or puffy cookies often result from too much flour (measure carefully) or overbaking. Use a scale or spoon-and-level method and remove the cookies when edges are just turning color.
Storage
Room temperature: Store baked cookies in an airtight container for up to one week. Adding a slice of bread to the container can help keep them soft by maintaining moisture.
Refrigeration: Storing baked cookies in the refrigerator can dry them out; however, unbaked dough can be refrigerated for up to 2 days before baking.
Freezing: Freeze formed dough balls on a tray, then transfer to a freezer-safe bag for up to 1 month. Bake straight from frozen—place dough on a cookie sheet while the oven preheats. For baked cookies, wrap tightly and freeze up to 2 months; thaw at room temperature or gently warm in the microwave (20–40 seconds).
More Recipes You’ll Love
-
Orange Almond Chocolate Chip Cookies
-
Easy Sourdough Snickerdoodle Cookies
-
Marshmallow Crispy Cookies (Costco Copycat)
-
Chewy Salted Caramel Oatmeal Cookies
Did you try this recipe?
Share your experience by leaving a comment below and tagging the creator on social media if you like. Your feedback helps improve recipes for everyone.
Thank you!
-Kayla
📖 Recipe
Chocolate Butterscotch Chip Cookies
Kayla Burton
Equipment
- Baking sheet(s)
- Mixing bowls
- Measuring spoons and scale or measuring cups
- Whisk
- Hand mixer or stand mixer (recommended)
- Large cookie scoop
- Cooling rack
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick / 113.5 g) unsalted butter, room temperature
- ⅔ cup (133 g) brown sugar, packed (light or dark)
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (113 g) chocolate chunks or chips (dark or semi-sweet recommended)
- ⅔ cup (113 g) butterscotch chips
- Flaky or coarse salt, optional for topping
Instructions
- Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper if desired.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- Cream butter with brown and granulated sugars until light and fluffy (2–3 minutes). Mix in the egg and vanilla until combined.
- Stir the dry ingredients into the wet ingredients until no flour streaks remain. Fold in chocolate and butterscotch chips.
- Scoop dough into large portions (3–4 tablespoons) and place on the prepared sheet 2–3 inches apart. Bake 9–12 minutes, until edges are lightly tan. Sprinkle with flaky salt if using. Let cookies cool on the baking sheet 5–10 minutes before transferring to a rack. For rounder cookies, gently reshape warm cookies by scooting the edges inward with a round object.
Notes
Baking: For even baking, bake one sheet at a time on the center rack.
Make ahead: Form dough balls and freeze for later. Bake from frozen by placing on a sheet while the oven preheats.
Chocolate choice: Dark chocolate chunks create delicious melty pockets.
Storage: Store at room temperature with a slice of bread to keep cookies soft, or freeze baked cookies for up to two months.
Carbohydrates: 65 g
Protein: 4 g
Fat: 19 g
Nutrition info is an estimate per serving and not guaranteed to be exact.
Leave a comment below and share your results!