Chocolate Butterscotch Chip Cookies are a delicious twist on classic chocolate chip cookies! They're soft and chewy on the inside with a slight crunch on the outside. The chocolate chunks and butterscotch chips pack these cookies with so much flavor! Top them off with flaky salt for the perfect sweet and salty combo. This recipe makes a small batch of chocolate butterscotch cookies, but can easily be doubled!
Butterscotch embodies all of the best warm flavors. It's been one of my favorite flavors since I was a kid, but I don't bake with it nearly enough! If you're also a fan of oatmeal cookies, try my Butterscotch Oatmeal Cookies too!
These butterscotch cookies with chocolate chunks are so warm and gooey, they're the perfect comfort bake for any time of year! They're quick and easy to whip up and don't require any chill time. I hope you love them as much as I do!
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Unsalted butter
- Vanilla extract
- Granulated sugar
- Brown sugar: Dark or light brown sugar works.
- Chocolate chunks: I like to use dark chocolate chunks for really melty chocolate, but you can use any kind of chocolate chips you prefer.
- Butterscotch chips
- Flaky salt: Optional but recommended.
See recipe card below for quantities.
Substitutions & Variations
Substitutions: No substitutions have been tested for this recipe. If you do replace any ingredients, please let us know how they turned out in the comments below!
Variations: Butterscotch chocolate chip cookies can have even more flavor if you add ½ cup of your favorite mix-ins! Chopped pretzels, toffee bits or pecans go super well in these chocolate butterscotch chip cookies.
- My favorite cookie sheet to bake with is this nonstick half sheet by USA Pan. Feel free to add a layer of parchment paper for easier cleanup.
- A hand mixer or stand mixer with paddle attachment makes mixing the dough much easier, but isn't necessary.
- For big chewy cookies, use a large scoop (about 4 tablespoons) to make the dough balls.
Step by Step Instructions
Step One (Picture 1 above) - In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Step Two (Picture 2 above) - In a large bowl, cream together the butter and sugars for a few minutes. Mix in the egg and vanilla extract really well.
Step Three (Picture 3 above) - Slowly stir the dry ingredients into the wet ingredients, just until the flour streaks disappear.
Step Four (Picture 4 above) - Gently mix in the chocolate and butterscotch chips. Place large scoops of cookie dough on a baking sheet, about 2-3 inches apart. Bake at 350℉ until the edges are slightly tan (about 9-12 minutes).
Expert Baking Tips
Tip #1 - Use room temperature ingredients. Take the butter and egg out of the refrigerator 30-60 minutes before you get started to let them come to room temperature. This helps the ingredients combine better together!
Tip #2 - Use a food scale. Flour and sugar play big roles in cookie structure, so it's important that you measure them correctly! Weighing them in grams on a scale makes sure they're accurate (see the metric tab in the recipe card). I got my scale on Amazon for about $20 USD and it works super well! If you don't have a scale, scoop and level the flour with measuring cups.
Tip #3 - Give the cookies a scoot! They may spread a bit, which is totally okay, but scooting helps make them look like nice circles. Just place a large round object over them and scoot it around to bring in and round the edges. See how it's done in this video!
Tip #4 - Don't over-bake them. The cookies will continue baking after you take them out of the oven since the baking sheet takes a while to cool down. To make sure they have a nice and chewy center, only bake them until the edges start to tan.
Of course! They're delicious without them, or you can replace them with something else you like - toffee, nuts, etc.
This isn't necessary, but it can help enhance the flavor even more.
Butterscotch is like a sweet, buttery, caramelized brown sugar combo. It's delicious!
This could be from incorrectly measuring the flour. Use a scale to weigh it in grams or carefully spoon and level with measuring cups. Dryness can also be from over-baking the cookies.
Room Temperature: Store the chocolate butterscotch cookies in an airtight container for 1 week. I recommend adding a slice of bread to the container - it'll absorb moisture so the cookies stay soft longer!
Refrigerator: Storing baked cookies in the refrigerator can dry them out, but the dough can be refrigerated for up to 2 days before baking the cookies.
Cookie dough - Freeze cookie dough balls on a tray and then transfer them to a freezer bag for up to 1 month. To bake, place the dough balls on a cookie sheet while the oven preheats.
Baked cookies - Wrap them tightly in plastic wrap and/or a freezer-safe bag labeled with "Chocolate Butterscotch Chip Cookies" and the date. Store in the freezer for up to 2 months. Let the cookies thaw at room temperature or in the microwave (20-40 seconds) before enjoying!
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Chocolate Butterscotch Chip Cookies
- Baking sheet(s)
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer with paddle recommended
- Large cookie scoop
- Cooling rack
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter room temperature
- ⅔ cup brown sugar light or dark, packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup chocolate chunks or chips dark or semi-sweet recommended
- ⅔ cup butterscotch chips
- flaky or coarse salt optional but recommended, for topping
- Preheat oven to 350°F/177°C. Line a cookie sheet with parchment paper (optional for easier cleanup).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, use a hand or stand mixer to cream together the butter and sugars until they're light and fluffy (2-3 minutes).Mix in the egg and vanilla extract really well.Carefully stir in the dry ingredients until no flour streaks are visible.Mix in the chocolate and butterscotch chips.
- Scoop large balls of dough (3-4 tablespoons) onto the cookie sheet about 2-3 inches apart.
- Bake cookies until the edges are slightly tan (9-12 minutes). Sprinkle with flaky salt (optional). Let them cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack.For nice circular cookies, place a larger round object over the cookies right out of the oven and scoot the edges back into place.