I just ruined my standards for every cookie because these butterscotch chocolate chip monsters are the kind of Yummy Cookies that make you delete other recipes and never look back.

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I’m obsessed with these Best Ever Butterscotch Chocolate Chip Cookies. I love how the sweetness of butterscotch chips plays with melty chocolate, making every bite messy and totally addictive.

I adore the buttery edge from unsalted butter that gives a slightly crisp rim and chewy middle. It’s the kind of cookie I bake when I need a rescue snack or to impress zero people and still feel proud.

But mostly I make them because they’re stupidly good. Eat Dessert?

Yes. I stash them in any collection of Cookie Desserts or Yummy Sweets, seriously, bring extra for sharing always no regrets.

Ingredients

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Flour: The cookie’s backbone, gives structure and that home-baked crumb.
Baking soda: Reacts fast, makes edges spread and brown nicely.
Baking powder: Keeps centers soft and a bit pillowy.
Fine salt: Balances sweetness and makes flavors pop, not salty.
Cornstarch: Basically for extra chew and soft, tender bites.
Butter: Richness and that buttery mouthfeel you’ll crave.
Granulated sugar: Adds crisp edges and caramel-like crunch.
Brown sugar: Moisture and deep, molasses-y chewiness.
Eggs: Bind everything and give lift and slight chew.
Vanilla: Subtle warmth and a cozy, rounded flavor.
Butterscotch chips: Sweet, buttery pockets that melt into goo.
Chocolate chips: Bitter-sweet contrast and melty chocolate pockets.
Toasted nuts: Plus crunchy texture and toasty, nutty notes.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 tablespoon cornstarch (for extra chew)

1 cup (2 sticks or 227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup (170 g) butterscotch chips

1 cup (170 g) semisweet chocolate chips

Optional: 1/2 cup chopped toasted pecans or walnuts

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 tablespoon cornstarch in a bowl; set aside.

3. In a large bowl, beat 1 cup (2 sticks or 227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the sides, or you end up with weird streaks.

4. Add 2 large room temperature eggs one at a time, beating after each until combined, then stir in 2 teaspoons pure vanilla extract.

5. Slowly add the dry ingredients to the wet and mix just until no dry streaks remain; do not overmix or the cookies get tough.

6. Fold in 1 cup (170 g) butterscotch chips and 1 cup (170 g) semisweet chocolate chips, and if using, fold in 1/2 cup chopped toasted pecans or walnuts; use a spatula so you dont crush the chips.

7. For thicker, chewier cookies chill the dough for 30 to 60 minutes; you can skip chilling if you want flatter, quicker cookies.

8. Scoop dough into roughly 2 tablespoon mounds (or use a medium cookie scoop) and place on prepared sheets about 2 inches apart; press a few extra chips on top for a prettier cookie.

9. Bake 10 to 12 minutes until edges are golden and centers still look slightly soft; ovens vary so start checking at 9 minutes. Rotate sheet halfway if your oven bakes unevenly.

10. Let cookies cool on the baking sheet 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container up to 4 days or freeze dough balls for later.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two baking sheets with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric mixer or sturdy whisk
5. Measuring cups and spoons plus a kitchen scale (optional but useful)
6. Rubber or silicone spatula for folding
7. Cookie scoop (about 2 tablespoons) or two spoons for scooping
8. Wire cooling rack
9. Small bowl or pan for toasting and chopping nuts (if using)

FAQ

Q: How do I make these cookies extra chewy?

A: Use the cornstarch, dont skip it, it helps make them soft and chewy. Chill the dough 30 minutes to an hour before baking so the cookies spread less. Also pull them from the oven when edges are set but centers still look a little underdone, they finish as they cool.

Q: What oven temp and bake time should I use?

A: Bake at 350°F (175°C). For medium cookies (about 1.5 tablespoons dough) start checking at 9 minutes and up to 12 minutes. Larger cookies need a couple more minutes. Remember every oven is different so watch the first batch.

Q: Can I swap ingredients like flour, sugars or chips?

A: You can use a cup-for-cup gluten free flour blend but texture may change. If you swap brown sugar for all granulated, cookies will be less moist. You can mix in different chips or nuts, but keep total mix-ins around 2 cups so dough holds together.

Q: How should I store them so they stay soft?

A: Store cooled cookies in an airtight container at room temp up to 4 days. Put a slice of bread or a piece of apple in the container to help keep them soft, replace every day or so. For longer keep them in the freezer.

Q: Can I freeze the dough or baked cookies?

A: Yes. Scoop dough onto a tray, freeze until solid, then transfer to a bag. Bake frozen dough, add 1-2 minutes to bake time. Baked cookies freeze well up to 3 months, thaw at room temp.

Q: Why did my cookies spread too much or stay flat?

A: Likely reasons: butter too soft or melted, too little flour, or dough wasnt chilled. Also overmixing after adding flour can weaken structure. Make sure to measure flour properly, use softened not melted butter, and chill if needed.

Best Ever Butterscotch Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap with 1-to-1 gluten free flour blend (use same weight 280 g) if you need gluten free, or use 100% whole wheat pastry flour for a nuttier taste but reduce to 260 g so cookies dont get too dense.
Unsalted butter: replace with equal weight vegan butter for dairy free, or use 3/4 cup (170 g) melted coconut oil for a chewier edge; if using oil chill dough slightly before baking so cookies dont spread too much.
Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 minutes) for a vegan swap; cookies will be a bit more cake-like but still tasty.
Brown sugar or granulated sugar: for deeper flavor try 1 cup (240 g) packed dark brown sugar instead of the light brown, or use coconut sugar cup for cup as a lower-glycemic alternative, note coconut sugar gives a slightly caramel note and less spread.

Pro Tips

1. Chill the dough for at least 30 minutes if you want thick, chewy cookies. If you skip chilling theyll spread more and be flatter, so plan ahead or pop the scoopable dough in the freezer for 10 minutes before baking if youre impatient.

2. Measure flour by spooning it into the cup and leveling with a knife, dont pack it. Too much flour = dry, cakey cookies. Weighing is even better if you have a scale.

3. Use room temp eggs and softened butter but not melted butter, otherwise the texture changes. If your butter is too soft or greasy, stick the bowl in the fridge for 10 minutes and then continue.

4. Toast the nuts and press extra chips on top before baking for prettier cookies that taste better. And pull them out when edges are golden but centers still look soft, they keep cooking on the sheet so dont overbake.

Best Ever Butterscotch Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just ruined my standards for every cookie because these butterscotch chocolate chip monsters are the kind of Yummy Cookies that make you delete other recipes and never look back.

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Two baking sheets with parchment paper or silicone mats
3. Large mixing bowl and a medium bowl for dry ingredients
4. Electric mixer or sturdy whisk
5. Measuring cups and spoons plus a kitchen scale (optional but useful)
6. Rubber or silicone spatula for folding
7. Cookie scoop (about 2 tablespoons) or two spoons for scooping
8. Wire cooling rack
9. Small bowl or pan for toasting and chopping nuts (if using)

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 tablespoon cornstarch (for extra chew)
1 cup (2 sticks or 227 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (170 g) butterscotch chips
1 cup (170 g) semisweet chocolate chips
Optional: 1/2 cup chopped toasted pecans or walnuts

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 tablespoon cornstarch in a bowl; set aside.
In a large bowl, beat 1 cup (2 sticks or 227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes; scrape the sides, or you end up with weird streaks.
Add 2 large room temperature eggs one at a time, beating after each until combined, then stir in 2 teaspoons pure vanilla extract.
Slowly add the dry ingredients to the wet and mix just until no dry streaks remain; do not overmix or the cookies get tough.
Fold in 1 cup (170 g) butterscotch chips and 1 cup (170 g) semisweet chocolate chips, and if using, fold in 1/2 cup chopped toasted pecans or walnuts; use a spatula so you dont crush the chips.
For thicker, chewier cookies chill the dough for 30 to 60 minutes; you can skip chilling if you want flatter, quicker cookies.
Scoop dough into roughly 2 tablespoon mounds (or use a medium cookie scoop) and place on prepared sheets about 2 inches apart; press a few extra chips on top for a prettier cookie.
Bake 10 to 12 minutes until edges are golden and centers still look slightly soft; ovens vary so start checking at 9 minutes. Rotate sheet halfway if your oven bakes unevenly.
Let cookies cool on the baking sheet 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container up to 4 days or freeze dough balls for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.