I have an odd confession to make. My husband generally isn’t a big fan of baked goods (kind of funny, right?), but he LOVES my Double Chocolate Chunk Cookies which these yummy best Butterscotch Chocolate Chip Cookies are made from. So, I let him try out this recipe for me too, and let’s just say his eyes lit up when he took his first bite!
Apparently, he’s not the only one who thinks these delectable cookies will be a hit. Quite a few people on my Instagram page have been buzzing with excitement at the early release photos for this recipe. So, here it is! The long-awaited Butterscotch Chocolate Chip Cookie recipe is below.
What Ingredients Do I Need to Make Butterscotch Chocolate Chip Cookies?
Combine these pantry ingredients with eggs and sugar to make this sweet and savory twist on regular chocolate chip cookies. Here are the things you’ll need:
- All Purpose flour
- Cornstarch
- Baking soda
- Salt
- Butter at room temperature
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- Semi-sweet chocolate chips
- Butterscotch chips
- Chopped pecans (optional)
- Flaky sea salt
What Equipment Do I Need for Butterscotch Chocolate Chip Cookies?
Grab these few things from your cabinets and get ready to bake these delicious Butterscotch Chocolate Chip Cookies.
Why did my cookies flatten in the oven?
If your cookies flattened in the oven, it’s likely because either your butter was too soft or your batter was over-mixed during the mixing process, and the ingredients became too warm.
Why do you use cornstarch in your butterscotch cookies?
I use cornstarch to help the cookies rise when baking.
My cookies spread a little when baking, how can I make them round again?
Immediately after pulling them out of the oven, take a 5-inch cup, bowl, or large cookie cutter and gently place it around the cookie. Make a swirling motion to make the cookies round again, and then let them cool.
How to Make Chocolate Chip Butterscotch Cookies
Follow these easy steps to whip up some yummy Butterscotch chocolate chip bars. I guarantee they’ll be one of your family’s favorite sweet treats. (They’re a hit at my house every single time!) Take a look at the recipe instructions below!
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl whisk together the dry ingredients, flour, cornstarch, baking soda, and salt, then set them aside.
- In a large mixing bowl, using an electric mixer (or stand mixer with the paddle attachment) on medium speed, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Once that is mixed together, add the wet ingredients, vanilla and egg. Mix on medium speed until smooth. Be sure not to over-mix the dough.
- Turn the mixture on low and slowly add the flour mixture. Mix until the dough JUST comes together.
- Once the dough mixture has come together, fold in the semi-sweet chocolate chips, butterscotch chips, and chopped pecans using a rubber spatula.
- Using a large cookie scoop, scoop the dough into balls.
- Drop the cookie dough balls onto the prepared cookie sheet, about 2-3 inches apart.
- Place the cookies in the oven for about 14-16 minutes or JUST until the cookies are golden brown with crisp edges so that they’ll have a chewy center. If you are making smaller cookies, baking times will be much less (between 5-8 minutes).
- Sprinkle with flaky sea salt or regular salt (very little).
- Cool for 5 minutes then move them to a wire cooling rack to finish cooling.
How long do butterscotch cookies last?
Store this fun alternative to classic chocolate chip cookies in an airtight container at room temperature for 3-5 days.
If they have a sweet tooth, I know that your family will scarf down these soft and chewy Butterscotch Chocolate Chip Cookies, just like mine did! The butterscotch chocolate combo is what makes this delicious cookie recipe. All you’ll need to add is a glass of milk. Enjoy!
Like this recipe? Try one of our other cookie recipes!
There’s nothing I love more this time of year than a gooey, warm cookie recipe. Check out some of my best cookies below.
Double Chocolate Chunk Cookies – This is one of our favorite cookie recipes!
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this Butterscotch Chocolate Chip Cookies recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Butterscotch Chocolate Chip Cookies
This sweet and savory twist on regular chocolate chip cookies is sure to be a hit with your family and friends this fall.
Ingredients
- 2 cups All Purpose Flour
- 1 TBS Cornstarch
- 1 Tsp Baking Soda
- 3/4 Tsp Salt
- 3/4 Cup Butter, room temperature
- 3/4 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 large Egg
- 1 TBS Vanilla
- ¾ Cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- 1/4 Cup chopped pecans (optional)
- Flaky sea salt for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl whisk together the dry ingredients, flour, cornstarch, baking soda, and salt, then set them aside.
- In a large mixing bowl, using an electric mixer (or stand mixer with the paddle attachment) on medium speed, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Once that is mixed together, add the wet ingredients, vanilla and egg. Mix on medium speed until smooth. Be sure not to over-mix the dough.
- Turn the mixture on low and slowly add the flour mixture. Mix until the dough JUST comes together.
- Once the dough mixture has come together, fold in the semi-sweet chocolate chips, butterscotch chips, and chopped pecans using a rubber spatula.
- Using a large cookie scoop, scoop the dough into balls.
- Drop the cookie dough balls onto the prepared cookie sheet, about 2-3 inches apart.
- Place the cookies in the oven for about 14-16 minutes or JUST until the cookies are golden brown with crisp edges so that they'll have a chewy center. If you are making smaller cookies, baking times will be much less (between 5-8 minutes).
- Sprinkle with flaky sea salt or regular salt (very little).
- Cool for 5 minutes then move them to a wire cooling rack to finish cooling.
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