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    Home » Recipes » Cookies & Crackers

    Published: Sep 19, 2023 by Paula Montenegro · Income from ads and affiliates

    Butterscotch Chocolate Chip Cookies

    Jump to Recipe
    Brown and white text overlay on metal plate with pile of butterscotch chocolate chip cookies.

    A one-bowl recipe with a fantastic combination of flavors. They're soft with crisp edges, a chewy center and a caramel tone from the butterscotch chips. They're out of the oven in less than 30 minutes. Bake them directly without chilling the dough, or refrigerate/freeze them for later use.

    Table of Contents Open
    Why make this recipe
    Ingredient list
    How to make chocolate butterscotch chip cookies
    Baking the cookies
    Kitchen notes
    Related recipes you might like:
    Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)
    Pile of butterscotch chocolate chip cookies on a metal plate. White surface, pink cloth.


    There's always a reason to bake a batch of chocolate chip cookies. Add butterscotch to the cookie dough, and they turn into a flavor wonder.

    Mixing both chips gives these simple cookies a caramel flavor that is unique and fantastic.

    Why make this recipe

    • Easy: this is a simple, one-bowl cookie recipe with two types of chips that can be out of the oven in half an hour.
    • Freshness: you can have them warm not long after taking them out of the oven and control what ingredients go in these homemade cookies.
    • Make ahead: the cookie dough can be chilled for a day or scooped and frozen, so you can bake a fresh batch of cookies when the craving hits.
    Close up of two rows of chip cookies, one is bitten. White marbled surface.

    Ingredient list

    • Chocolate chips: use your favorite semisweet chips. I love Ghirardelli premium baking chocolate chips,  Callebaut 54% chocolate wafers, and Nestle toll house semi-sweet chocolate chips. 
    • Butterscotch chips.
    • Unsalted butter.
    • White granulated sugar.
    • Light brown sugar: you can use dark brown sugar for a deeper caramel flavor and darker-colored cookies.
    • Egg.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    • All-purpose flour.
    • Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
    • Baking soda and baking powder: make sure they're not expired.

    See the recipe card at the end of this post for quantities.

    White marble surface with bowls containing ingredients for butterscotch chocolate chip cookies including vanilla, butter, egg, flour.

    How to make chocolate butterscotch chip cookies

    This is a traditional one-bowl cookie recipe. It can be made by hand, with an electric mixer, or in a stand mixer.

    • By hand: use a spatula or wooden spoon. I make it this way usually. If the butter is soft, it's very easy to mix everything by hand.
    • Electric or stand mixer: it's convenient and easy. Mix on medium until you add the dry ingredients. Don't overbeat after adding the flour; incorporate them at low speed.

    The final cookie dough is sticky but smooth and has no dry spots.

    Cookie dough on a wooden spoon above the metal bowl with rest of batter.

    IMPORTANT: once you add the flour, mix until it's well incorporated, but don't overbeat. Use the lowest speed of the mixer. I like to end mixing with a rubber spatula to ensure the ingredients are fully integrated with no dry spots but not overmixed.

    Baking the cookies

    • Cookie sheet: you can butter or line the baking sheets with parchment paper.
    • Baking time: if you want softer cookies, remove them from the oven while the center is still soft, maybe even slightly underbaked or feels a tad too tender to the touch. For me, it's 10 minutes, but it can take a minute more or less depending on your oven, the temperature of the dough, and the size of your cookies.
    Scooping cookies on a parchment lined baking sheet. Top view.

    Leave space between the cookie dough scoops so the cookies can expand during baking.

    Baked chocolate chip butterscotch cookies on a white parchment-lined cookie sheet.

    Lightly smack the pan on the counter for chewier cookies. They will slightly deflate. Let them cool on a wire rack in the baking pan for about 10 minutes before removing them.

    Lifting bitter chocolate chip cookie from a stack. White surface and background. Loose chips.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
    • Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
    • Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.
    • Variations: use white chocolate chips instead of semisweet. The cookies will be sweeter. Add ¼ cup chopped walnuts in addition to the butterscotch and dark chips.
    Top view of three rows of chocolate chip cookies on white marble. Bowls with chips. Pink cloth.

    Related recipes you might like:

    • Grey background and pink surface with oatmeal cookies on a round wire rack.
      Butterscotch Oatmeal Cookies (Scotchies)
    • Stack and individual butterscotch cookie son wire rack, white marble surface
      Butterscotch Chip Cookies
    • Top view of pile of chocolate chip cookies on a striped cloth set on a wooden surface.
      Chocolate Chip Pecan Cookies
    • Close up of metal plate with piled chocolate chip oatmeal cookies. Green cloth beneath it. Light peach surface.
      Chocolate Chip Oatmeal Cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

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    Stack of several chocolate chip cookies. White marble surface. Light grey background with milk bottle and bowl.

    Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)

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    We took the classic chocolate chip cookies, added creamy butterscotch chips and created a fantastic cookie with the perfect balance of chocolate and caramel. A chewy cookie with crispy edges and a gooey center. A perfect combination for chocolate and butterscotch lovers. 

    • Total Time: 25 minutes
    • Yield: 20 medium cookies

    Ingredients

    Units
    • ½ cup unsalted butter, at room temperature
    • ½ cup granulated white sugar
    • ½ cup brown sugar (light or dark)
    • 1 egg, at room temperature
    • 2 teaspoons vanilla extract
    • 1 â…” cups all-purpose flour
    • ½ teaspoon baking soda
    • Pinch of baking powder
    • ¼ teaspoon salt
    • ½ cup semisweet chocolate chips
    • â…” cup butterscotch chips
    • Optional: ½ tablespoon rum or hazelnut liqueur

    Instructions

    1. Preheat oven to 350ºF / 180ºC.
    2. Butter baking sheets or line them with parchment paper.
    3. Beat the softened butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater. 
    4. Add egg, vanilla and liqueur (if using) and mix well.
    5. Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well. 
    6. Add the dark chocolate chips and butterscotch chips. Mix with a spatula until no dry spots remain. 
    7. Scoop cookie dough balls and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of each cookie before baking.
    8. Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
    9. Let cool completely on cooling racks or a wire rack.
    10. Keep in tins or cookie jars.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest. 
    • Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer. 
    • Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: butterscotch chocolate chip cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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