These Best Ever Butterscotch Chocolate Chip Cookies are a dream come true! Soft, chewy, and loaded with sweet butterscotch chips and classic chocolate goodness, they are hard to resist.
Baking these cookies fills the kitchen with a wonderful smell, making it almost impossible to wait for them to cool. I love having a warm cookie with a glass of milk—pure happiness! 🥛🍪
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in your cookies. If you need a dairy-free option, coconut oil can work, but the texture may differ slightly. I find that room temperature butter mixes better, so take it out ahead of time.
Granulated and Brown Sugar: This combination gives the cookies a nice balance of sweetness and chewiness. If you’re out of brown sugar, you can mix granulated sugar with a touch of molasses. Personally, I love how the brown sugar adds depth to the flavor!
Butterscotch Chips: These are essential for that butterscotch flavor. If you can’t find them, try using peanut butter chips or even toffee bits for a different twist. I love the sweet contrast they create with the chocolate chips.
Flour: All-purpose flour works well here, but if you need a gluten-free version, try a gluten-free flour blend. Just make sure it contains xanthan gum to help with texture. I always sift my flour for a lighter cookie!
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar together is crucial for creating fluffy cookies. This process incorporates air into the mixture, making your cookies soft and chewy. Follow these steps for the best results:
- Make sure your butter is softened, not melted—about room temperature is perfect.
- Using a mixer, combine the butter with granulated and brown sugar until the mixture looks light and fluffy (about 3-5 minutes).
- Don’t rush this step! Proper creaming develops the best texture for your cookies.
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup chocolate chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 10-12 minutes to bake. So, from start to finish, you’re looking at about 30 minutes to enjoy your fresh-baked cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper. This will help your cookies bake evenly and prevent sticking!
2. Cream The Butters:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy—this usually takes about 2-3 minutes.
3. Add The Wet Ingredients:
Next, add the vanilla extract and eggs to the bowl, one at a time. Make sure to beat well after adding each egg until everything is well combined.
4. Mix The Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure your dry ingredients are distributed evenly throughout the dough.
5. Combine Wet And Dry Ingredients:
Gradually add the flour mixture to the wet mixture. Mix gently until everything is just combined. Be careful not to over-mix—this will keep your cookies soft!
6. Fold In The Chips:
Now it’s time to fold in the butterscotch chips and chocolate chips. Use a spatula to gently mix them into the dough, ensuring even distribution.
7. Drop The Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Remember to leave some space between each cookie to allow for spreading while baking!
8. Bake The Cookies:
Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them—they should be lightly golden on the edges, but still soft in the center to give that perfect chewy texture.
9. Cool And Top:
Once they’re done, take them out of the oven and sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious butterscotch chocolate chip cookies!
Can I Substitute the Butter with Margarine or Coconut Oil?
Yes, you can substitute butter with margarine or coconut oil, but keep in mind that the flavor and texture might change slightly. If using coconut oil, ensure it’s in a solid state and not melted for proper creaming with sugars.
What If I Don’t Have Butterscotch Chips?
No problem! If you don’t have butterscotch chips, you can use an equal amount of chocolate chips, or try adding nuts such as pecans or walnuts for added texture. Feel free to mix and match based on your taste preference!
How to Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough in Advance?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days in a tightly sealed container. Just let it sit at room temperature for about 10-15 minutes before scooping and baking, so it’s easier to work with!
