If you’re a cookie lover who craves that perfect balance of buttery sweetness and rich chocolatey goodness, then this Butterscotch Chocolate Chip Cookies Recipe is going to become your new obsession. Imagine biting into a soft, chewy cookie where warm butterscotch chips melt alongside luscious chocolate chips, all wrapped up in a dough kissed with cinnamon and a sprinkle of flaky sea salt. These cookies are not just snacks; they’re little moments of joy that fill your kitchen with irresistible aromas and your heart with comfort. Whether you’re baking for a crowd or a cozy night in, this recipe delivers ultimate cookie satisfaction every single time.
Ingredients You’ll Need
Getting the ingredients together for this Butterscotch Chocolate Chip Cookies Recipe is wonderfully straightforward. Each one plays a crucial role, from the flour that creates the perfect structure to the butterscotch chips that add that signature mellow sweetness that sets these cookies apart.
- 1 1/4 cup all-purpose flour: The foundation that gives these cookies their tender, chewy texture.
- 1/2 tsp baking soda: Helps the cookies rise just enough for that delightful fluffiness.
- 1/2 tsp baking powder: Provides additional lift and creates a soft crumb.
- 3/4 tsp salt: Balances sweetness and enhances all the cookie’s flavors.
- 1/4 tsp cinnamon: Adds a hint of warmth and complexity to every bite.
- 1/2 cup unsalted butter, melted: Gives richness and moisture for a melt-in-your-mouth feel.
- 1/2 cup packed light or dark brown sugar: Brings deep caramel notes and keeps cookies chewy.
- 1/3 cup granulated sugar: Adds sweetness and helps create a slight crunch on the edges.
- 2 tsp vanilla extract: Infuses the cookie dough with that classic, comforting aroma.
- 1 large egg: Binds everything together and provides structure.
- 3/4 cup semisweet chocolate chips: Adds rich bursts of chocolate that every cookie needs.
- 1/2 cup butterscotch chips: The star ingredient that makes this recipe truly unforgettable.
- 1/4 cup chopped pecans (optional): Offers a delightful crunch and slight nuttiness.
- Flaky sea salt: For sprinkling on top, enhancing the sweet and buttery flavors with a savory pop.
How to Make Butterscotch Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking. Then, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. This blend of dry ingredients sets the stage for those perfectly textured cookies you’re about to enjoy.
Step 2: Cream the Butter and Sugars
In a large bowl, combine melted butter with both the brown sugar and granulated sugar. Using a mixer or a sturdy hand whisk, beat this mixture on medium-high speed until it lightens in color and thickens. This step is the key to a tender cookie that’s chewy in all the right places—so don’t rush it, about three minutes should do the trick!
Step 3: Add Vanilla and Egg
Next, stir in your vanilla extract and the large egg until everything combines smoothly. These ingredients add richness and depth to the dough, and the egg helps everything hold together during baking.
Step 4: Combine Wet and Dry Ingredients
Now, add your dry flour mixture into the wet ingredients. Mix gently but thoroughly to ensure no pockets of flour remain. The dough should come together nicely, preparing you for the best part: adding the chips and nuts!
Step 5: Fold in Butterscotch Chips, Chocolate Chips, and Pecans
Using a rubber spatula, fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans if you’re using them. This step creates those fantastic little pockets of flavor and texture that make every cookie bite so satisfying.
Step 6: Scoop and Bake Your Cookies
Using a cookie scoop or spoon, drop about two tablespoons of dough onto your prepared baking sheet, spacing them a few inches apart to allow for spreading. Bake these beauties for 10 to 12 minutes until the edges turn a light golden brown and the centers remain soft and puffed. Remember, the cookies continue to set as they cool, so it’s fine if they seem slightly underbaked straight from the oven.
Step 7: Finish with a Flaky Sea Salt Sprinkle
Just as they come out of the oven, sprinkle a little flaky sea salt atop each cookie. This tiny addition elevates the flavor profile, highlighting the butterscotch’s sweetness and the chocolate’s richness in the most amazing way. Let the cookies cool on a rack for about 10 minutes before digging in—and trust me, you won’t be able to resist!
How to Serve Butterscotch Chocolate Chip Cookies Recipe
Garnishes
While these cookies are perfect on their own, you can always add a touch of charm with simple garnishes. Try a light dusting of powdered sugar or an extra pinch of flaky sea salt right before serving to enhance that sweet-and-savory contrast. If you’re feeling extra festive, a drizzle of melted white chocolate can be delightful too.
Side Dishes
Nothing complements the warm, buttery comfort of this Butterscotch Chocolate Chip Cookies Recipe quite like a cold glass of milk—dairy or your favorite plant-based alternative. For a cozy twist, serve them alongside a mug of rich hot cocoa or a cup of freshly brewed coffee. These combinations transform your cookie time into a full sensory experience.
Creative Ways to Present
Turn these cookies into a showstopper by stacking them in a rustic jar tied with a ribbon for gifting, or arrange them on a pretty plate topped with fresh berries and whipped cream for a charming dessert platter. You can even sandwich ice cream between two cookies for a dreamy summertime treat that brings a fun twist to the classic recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Butterscotch Chocolate Chip Cookies Recipe (which is rare!), store them in an airtight container at room temperature. This will keep the cookies soft and chewy for up to five days, preserving that fresh-baked feeling you love.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, wrap them tightly and place them in a freezer-safe bag or container for up to three months. To freeze dough, scoop onto a parchment-lined tray and freeze until solid, then transfer to a sealed bag. When you’re ready to bake, just pop the frozen dough onto the baking sheet and add a couple of extra minutes to the bake time.
Reheating
To bring back that fresh-from-the-oven sensation, warm your cookies in the microwave for about 10 seconds or in a preheated 300°F oven for 3 to 5 minutes. They’ll regain their softness and that irresistible gooey center we all crave.
FAQs
Can I substitute the butterscotch chips with something else?
Absolutely! While butterscotch chips are the highlight of this recipe, you can swap them for white chocolate chips or caramel bits if you want a different flavor profile. Just remember that butterscotch adds a unique buttery sweetness that really makes these cookies special.
Do I need to chill the dough before baking?
This recipe doesn’t require chilling the dough, but if you want thicker, less spread-out cookies, chilling for 30 minutes can help. That said, these cookies bake beautifully straight from the mixing bowl and spread just right for a soft texture.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt slightly, since salted butter contains salt already. Using unsalted butter gives you full control over the saltiness, which is important to balance the sweet and savory flavors perfectly in this recipe.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can try substituting a gluten-free all-purpose flour blend that includes xanthan gum for similar texture and flavor, but results may vary.
How do I make the cookies more chewy or crispy?
For chewier cookies, bake them for the minimum time and consider adding an extra egg yolk for moisture. For crisper cookies, extend the bake time by a few minutes and flatten the dough balls slightly before baking.
Final Thoughts
There’s something truly magical about this Butterscotch Chocolate Chip Cookies Recipe that turns any ordinary day into a sweet celebration. The combination of buttery butterscotch, melty chocolate, warm cinnamon, and a hint of sea salt is pure cookie nirvana. I wholeheartedly encourage you to give this recipe a try—your kitchen will smell amazing, and your taste buds will thank you. Happy baking and even happier eating!
Print
Delicious Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and chewy butterscotch chocolate chip cookies with a perfect balance of sweet brown sugar, melted butter, and a hint of cinnamon. Loaded with semisweet chocolate chips, butterscotch chips, and crunchy pecans, these cookies deliver a mouthwatering treat enhanced with a sprinkle of flaky sea salt.
Ingredients
Dry Ingredients
- 1 1/4 cup (165g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (100g) light or dark brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Add-ins
- 3/4 cup (120g) semisweet chocolate chips
- 1/2 cup (90g) butterscotch chips
- 1/4 cup (25g) chopped pecans
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Using a hand or electric mixer on medium-high speed, mix until the mixture lightens in color and thickens, about 3 minutes.
- Add Vanilla and Egg: Stir in the vanilla extract and egg until the mixture is smooth and homogeneous.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in Chips and Nuts: Gently fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans with a rubber spatula until evenly distributed.
- Scoop Cookies: Use a regular cookie scoop (about 2 tablespoons) to portion out the dough onto the prepared baking sheet. Space the cookies a few inches apart, as they will spread during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown while the centers remain pale and puffed. It’s normal if the centers look slightly underbaked.
- Finish and Cool: Remove the cookies from the oven, sprinkle lightly with flaky sea salt, and transfer them to a cooling rack. Allow them to cool for about 10 minutes before enjoying.
Notes
- For best results, use room temperature egg and good quality vanilla extract.
- Chilling the dough for 30 minutes before baking can reduce spreading if desired.
- Chopped pecans can be substituted with walnuts or omitted for a nut-free version.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
