These Butterscotch Chocolate Chip Cookies are a sweet treat that mixes rich butterscotch and melty chocolate chips. They are soft, chewy, and oh-so-delicious!
You’ll love how easy they are to make. Just mix, scoop, and bake! I can’t resist one (or three) right out of the oven—who can say no to warm cookies? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt level in cookies. If you’re out of butter, you can use margarine or coconut oil, but the flavor will be slightly different. I love the richness that butter brings, making the cookies soft and flavorful.
Brown Sugar: Dark brown sugar will add a deeper molasses flavor, while light brown sugar gives a milder taste. If you need a substitute, you can replace brown sugar with an equal amount of white sugar mixed with a bit of molasses (1 tablespoon per cup).
Chocolate Chips: Semisweet chips are a classic, but feel free to mix in milk chocolate or dark chocolate if you prefer. You could also swap half the chocolate for white chocolate for a fun twist. I think a mix of chips adds an extra layer of flavor!
Butterscotch Chips: If you can’t find butterscotch chips, try using peanut butter chips or even toffee bits for a similar sweetness. They’re harder to find, but you can often find them in the baking aisle.
How Do You Achieve The Perfect Cookie Texture?
The key to perfectly textured cookies is all in the mixing and baking times. Creaming the butter and sugars well helps incorporate air for a chewy texture. Here’s how to get it right:
- Beat the butter and sugars until fluffy, about 2-3 minutes. This step is crucial for texture!
- Don’t over-mix the dough after adding the dry ingredients. Mix until just combined to keep the cookies soft.
- Baking time is important! Remove cookies when the edges are golden but the center looks slightly underbaked. They’ll continue to cook as they cool.
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
How Much Time Will You Need?
You’ll need about 15 minutes to prepare these delicious cookies and around 10 minutes to bake them. Plus, allow a few minutes for cooling before enjoying—so make sure to set aside about 30 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes. This step adds air to the dough, helping your cookies be chewy and delicious!
3. Add Eggs and Vanilla:
Beat in the eggs, one at a time. After each egg is fully incorporated, stir in the vanilla extract until well mixed. This gives your cookies that yummy flavor everyone loves.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Whipping these dry ingredients together helps ensure your baking soda is evenly distributed, which is important for getting nice, fluffy cookies!
5. Mix Wet and Dry Ingredients:
Gradually blend the dry ingredients into the wet mixture. Just mix until everything is combined – we don’t want to overwork the dough. A few lumps are okay!
6. Fold in the Chips:
Gently fold in the semisweet chocolate chips and butterscotch chips. Make sure they’re evenly distributed throughout the dough so every bite is delicious!
7. Scoop and Bake:
Using a tablespoon, drop rounded heaps of dough onto your prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading while baking. Pop them in the oven!
8. Baking Time:
Bake the cookies for about 9-11 minutes. You want the edges to be golden brown while the centers are still soft and a little underbaked – they’ll firm up as they cool.
9. Cooling:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly!
10. Enjoy!
Now comes the best part—enjoy your warm, chewy butterscotch chocolate chip cookies! They go perfectly with a glass of milk or your favorite beverage. Treat yourself and share with friends, if you can bear to part with them!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you don’t have unsalted butter. However, keep in mind that it might alter the flavor slightly, making it less rich. Just ensure it’s softened for easy creaming with the sugars!
How Can I Store the Cookies to Keep Them Fresh?
Store your cookies in an airtight container at room temperature for up to a week. If they start to harden, you can add a slice of bread to the container to help retain moisture—this keeps them soft and chewy!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before baking. Just scoop the dough into balls and place them on a baking sheet to freeze for a few hours. Once solid, transfer them to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time!
What Can I Substitute for Butterscotch Chips?
If you can’t find butterscotch chips, you could use peanut butter chips, toffee bits, or even some chopped nuts for a crunch. Each will give a different flavor, but they can work well in this recipe!
