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.
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.
Butterscotch chips have a caramel flavor and can be used in any recipe that calls for chips, like oatmeal scotchies (so good) and classic butterscotch chip cookies.
The thing to look out for is the sweetness of the recipe, as these are more similar to milk or white chips, which are way more sweeter than regular ones.
- 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.
Ingredient list
- Chocolate chips: use your favorite semisweet or dark chocolate chips.
- Butterscotch chips or morsels.
- 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 extract.
- All-purpose flour.
- Salt.
- Baking soda and baking powder: make sure they're not expired.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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.
Cookie dough
The final mixture is sticky but smooth and has no dry spots.
Vintage Kitchen Tip
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.
Scooping
Leave space between the cookie dough scoops so the cookies can expand during baking.
- 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.
Cooling down
For chewier cookies, lightly smack the pan on the counter; they will slightly deflate. Let them cool on a wire rack in the baking pan for about 10 minutes before removing them.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, 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 tracking 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.
Related recipes you might like:
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Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)
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Ingredients
- 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 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- 1 teaspoon rum or hazelnut liqueur, optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter baking sheets or line them with parchment paper.
- Beat softened ½ cup unsalted butter with ½ cup granulated white sugar and ½ cup brown sugar in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add 1 egg, 2 teaspoons vanilla extract and 1 teaspoon rum or hazelnut liqueur (if using) and mix well.
- Add the sifted dry ingredients (1 ⅔ cups all-purpose flour, pinch baking powder, ½ teaspoon baking soda and ¼ teaspoon 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.
- Add the ½ cup semisweet chocolate chips and ⅔ cup butterscotch chips. Mix with a spatula until no dry spots remain.
- 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.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
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