These Chocolate Chip Butterscotch Chip Cookies combine the best of both worlds: crisp edges, a chewy center and a lovely balance of caramel-like butterscotch and deep dark chocolate in every bite.
You only need pantry staples and about 10 minutes of hands-on time to mix the dough. Chill it, bake, and you’ll have cookies that beat any store-bought version.
If you love classic chocolate chip cookies but want a twist, these are the perfect upgrade. They pair buttery sweetness with a hint of salt and rich dark chocolate for a well-rounded flavor.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- Substitutions & Variations
- How to Make Chocolate Chip Butterscotch Chip Cookies
- 1: Mix Dry Ingredients.
- 2: Combine Butter and Sugars.
- 3: Add Egg and Vanilla.
- 4: Combine and Add Mix-Ins.
- 5: Chill and Scoop.
- 6: Bake, Rest and Top.
- Tips to Make the Best Chocolate Chip Butterscotch Chip Cookies
- What Goes with Chocolate Chip and Butterscotch Cookies?
- Butterscotch Chocolate Chip Cookies FAQs
- More Cookie Recipes To Try!
- More Desserts
- Chocolate Chip Butterscotch Chip Cookies Recipe
Why You’ll Love This Recipe
- The texture is spot on: a slightly crisp outside with a soft, chewy inside—no dry cookies here.
- The butterscotch chips deliver sweet caramel notes that the dark chocolate and a pinch of sea salt balance, so the cookies aren’t overly sweet.
- They’re attractive, easy to make ahead, and ideal for holiday baking or parties.
- Rich, buttery, and perfect for anyone who loves butterscotch.
Ingredients Needed
Below are the main ingredients for these cookies. A complete list with measurements appears in the recipe card at the end of the post.
- Wet: Unsalted butter (room temperature) and one large egg add richness and moisture. Vanilla extract brightens the flavor.
- Dry: All-purpose flour, a mix of brown and granulated sugar for chewiness and sweetness, baking soda and baking powder for lift, a pinch of cinnamon for warmth, and sea salt to enhance all flavors.
- Mix-ins: Dark chocolate chips and butterscotch chips are the stars. You can swap in chocolate chunks, semi-sweet chips, or white chocolate to vary the flavor and texture.
Substitutions & Variations
- For extra butterscotch flavor, replace some or all of the vanilla with butterscotch extract—reduce sugar slightly if desired.
- Add other mix-ins like peanut butter chips, chopped candy bars, or M&Ms for variety.
- Stir in chopped pecans or walnuts for extra texture and a nutty note.
If you love chocolate, try making a rich chocolate cupcake or another favorite treat alongside these cookies.
How to Make Chocolate Chip Butterscotch Chip Cookies
These cookies bake up with chewy centers and crisp edges. You can prepare them by hand or with a mixer—follow the steps below.
1: Mix Dry Ingredients.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl until evenly combined.
2: Combine Butter and Sugars.
Cream the unsalted butter with granulated and brown sugar using a hand or stand mixer until the mixture is light and fluffy.
3: Add Egg and Vanilla.
Mix in the egg and vanilla until fully incorporated.
4. Combine and Add Mix-Ins.
Gradually add the flour mixture to the butter mixture, folding gently. Stir in dark chocolate chips and butterscotch chips—avoid overmixing.
5. Chill and Scoop.
Wrap the dough and chill in the refrigerator for at least 12 hours. When ready to bake, preheat the oven to 350°F (175°C). Scoop large portions (about 3–4 tablespoons) onto a parchment-lined baking sheet, spacing them apart.
6. Bake, Rest and Top.
Bake 10–12 minutes, until edges are lightly golden and centers still look slightly soft. Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool. Finish with a pinch of flaky sea salt and a few extra butterscotch chips if you like.
Tips to Make the Best Chocolate Chip Butterscotch Chip Cookies
- Do not overmix once you combine wet and dry ingredients—overworking the dough yields tough cookies.
- Weighing flour and key ingredients improves consistency and texture.
- For a deeper caramel note, brown the butter, cool it to room temperature, then use it in the recipe.
- To shape perfectly round cookies, press a large glass gently over each cookie right after it comes out of the oven and swirl to smooth the edges.
- You can freeze portioned cookie dough balls on a sheet, then store them in a freezer bag for up to 2 months—bake from frozen, adding a minute or two as needed.
Tip: Use room-temperature egg and butter (or cooled browned butter). This makes a big difference in cookie texture.
What Goes with Chocolate Chip and Butterscotch Cookies?
These cookies are delicious on their own or paired with other treats for a dessert spread.
- Serve with iced coffee or a selection of donuts and pound cake for a varied dessert table.
- They’re also fantastic warm with a scoop of vanilla or chocolate ice cream for an indulgent treat.
Butterscotch Chocolate Chip Cookies FAQs
Store cooled cookies in an airtight container at room temperature for up to 4 days.
You can skip chilling, but chilling for at least 12 hours improves texture, flavor development and prevents excessive spreading.
Look for lightly golden edges with centers that still appear slightly soft—about 10–12 minutes. They continue to set as they cool.
More Cookie Recipes To Try!
If you like this variation, try other flavored chocolate chip cookies for variety and seasonal flair.
- Cinnamon Chocolate Chip Cookies
- Brown Butter Pecan Cookies
- Coconut Chocolate Chip Cookies
More Desserts
- Pear Almond Cake
- Butter Pecan Pound Cake
- Red Velvet Cake (without buttermilk)
- Old-Fashioned Carrot Cake
- Salted Caramel Cake
If you make these Chocolate Chip Butterscotch Chip Cookies, please leave a star rating. Your feedback helps others find the recipe and I love hearing from you—thank you!
Chocolate Chip Butterscotch Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour (187 g)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, room temperature (113 g)
- ⅓ cup granulated sugar (67 g)
- ⅔ cup brown sugar (133 g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅔ cup dark chocolate chips (113 g)
- ⅔ cup butterscotch chips (113 g)
- Flaky sea salt, for garnish
- Extra butterscotch chips, for garnish (optional)
Instructions
- Whisk flour, baking soda, baking powder, salt, and cinnamon together.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla; mix until combined.
- Gradually add the dry ingredients and fold in dark chocolate chips and butterscotch chips. Do not overmix.
- Wrap the dough and chill in the fridge for at least 12 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 3–4 tablespoon portions of dough onto the sheet, leaving space between each.
- Bake 10–12 minutes, until edges are lightly golden.
- Cool on the baking sheet 5–10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt and extra butterscotch chips if desired.
Notes
- Avoid overmixing to keep cookies tender.
- Weigh ingredients for consistent results.
- Browned butter adds a deeper caramel flavor—cool before using.
- Freeze scooped dough balls for easy baking later.