These cookies are the ultimate treat with sweet butterscotch and melty chocolate chips! They are soft, chewy, and full of rich flavors that make every bite special.
I always find it hard to eat just one! You can enjoy them warm right out of the oven, or save some for later (if they last that long!). What’s your favorite way to enjoy cookies? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best here as it gives you control over the saltiness. If you’re in a pinch, you can use margarine, but the taste will be slightly different. I prefer to always use real butter for that rich flavor!
Granulated & Brown Sugar: Both sugars bring unique qualities—granulated sugar gives cookies their crispness, while brown sugar adds moisture and chewiness. Coconut sugar is a great substitute for brown sugar if you want a healthier option.
Butterscotch Chips: These are the stars of this recipe! If you’re not a fan, you could use more chocolate chips or even peanut butter chips for a twist. I’ve done this before, and it’s always a hit!
Flour: All-purpose flour is what you need for these cookies. If you prefer gluten-free, a 1:1 gluten-free flour blend can be used instead. I love brands that include xanthan gum for the best texture.
How Do You Achieve Perfectly Creamed Butter and Sugar?
Creaming butter and sugar properly sets the stage for your cookies. The goal is to incorporate air into the mixture for a light, fluffy texture. Here’s how you can nail it:
- Use room temperature butter, so it blends easily—leave it out for about 30 minutes before starting.
- In a large bowl, beat the butter with granulated and brown sugar for 2-3 minutes until light and fluffy. You can use a hand mixer or a stand mixer to make it easier!
- Scrape down the sides of the bowl as needed to ensure all the ingredients are well mixed.
Getting this step right will lead to soft and chewy cookies that everyone will love!
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This fantastic cookie recipe will take you about 15 minutes to prepare and another 10-12 minutes to bake. Total time, including cooling, is around 30 minutes. You’ll have warm, gooey cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First things first, let’s get that oven warmed up! Preheat it to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper to make clean-up easier and prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, put your softened butter, granulated sugar, and brown sugar. Use a mixer (or a strong fork) to cream these together until the mixture is light and fluffy. This should take about 2-3 minutes, so be patient – it makes a big difference!
3. Add Egg and Vanilla:
Next, beat in one large egg and the vanilla extract. Mix until everything is well combined and looks smooth. This adds a perfect richness to your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together your flour, baking soda, and salt. This helps to evenly distribute the baking soda, which makes sure your cookies rise nicely.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the butter and sugar mixture. Mix gently until everything is just combined. Be careful not to overmix, as we want our cookies to be soft and chewy!
6. Fold in the Chips:
Now comes the fun part! Gently fold in the butterscotch chips and semi-sweet chocolate chips until they are evenly mixed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop your cookie dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Optional Salt Topping:
If you love that sweet-and-salty combination, sprinkle a tiny pinch of flaky sea salt on top of each cookie before they go in the oven. It adds a nice touch!
9. Bake:
Pop the baking sheets into your preheated oven and bake for about 10-12 minutes. Keep an eye on them! You want the edges to be golden and the centers to be set but still soft.
10. Cool Down:
Once done, take them out and let the cookies cool on the baking sheets for a few minutes. Then, use a spatula to transfer them to a wire rack to cool completely. Or, if you’re like most of us, just dive right in while they’re still warm!
Enjoy your delicious butterscotch chocolate chip cookies!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that it may slightly alter the flavor and texture of the cookies. Make sure to use a stick-style margarine for the best results, and ideally, one that is not low-fat.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just place the cookies in a freezer-safe bag or container, separating layers with parchment paper, and they will last for up to 3 months.
Can I Use Different Types of Chocolate Chips?
Absolutely! You can mix and match chocolate chips based on your preference. Try using milk chocolate, dark chocolate, or even white chocolate chips for a fun twist. Just remember to keep the total amount of chips at around 2 cups for the right balance.
What Should I Do if My Dough is Too Sticky?
If your cookie dough is too sticky to handle, don’t worry! You can add a little extra flour, one tablespoon at a time, until it reaches a more manageable consistency. Be cautious not to add too much flour, as it can lead to denser cookies.
