Butterscotch chocolate chip cookies are the ultimate indulgence for dessert lovers who crave the perfect balance of rich, buttery sweetness and bold, deep chocolate flavor. These cookies combine the nostalgic comfort of traditional chocolate chip cookies with the warm caramel undertones of butterscotch, creating a treat that is chewy on the inside, slightly crispy on the edges, and bursting with irresistible flavor. A favorite for family gatherings, bake sales, holiday platters, or a simple cozy evening snack, this timeless cookie variant has earned its place as a beloved staple in the world of homemade desserts.
The History of Butterscotch Chocolate Chip Cookies
The origin of butterscotch as a flavor dates back to 19th-century England, where it began as a hard candy made from brown sugar and butter. The name “butterscotch” is thought to derive from the process of “scotching” or cutting the candy while hot, or possibly from the term “scorch,” referencing the cooking method. In the United States, butterscotch evolved into a common ingredient in baking, often appearing in puddings and sauces. Meanwhile, the chocolate chip cookie was invented in the 1930s by Ruth Wakefield of the Toll House Inn in Massachusetts, who famously added chunks of chocolate to her cookie dough, creating a legend. The combination of butterscotch chips and chocolate chips in one cookie likely emerged in the mid-20th century when bakers began experimenting with new chip varieties and flavor pairings. This mashup captured hearts and taste buds with its rich, layered taste profile and has since become a popular variation across recipe books and kitchen counters worldwide.
Ingredients Breakdown
2 1/4 cups all-purpose flour – provides the base and structure for the cookies
1/2 teaspoon baking soda – helps the cookies rise slightly and remain soft
1/2 teaspoon salt – enhances the flavor of all the other ingredients
1 cup unsalted butter, room temperature – adds richness and moisture
3/4 cup granulated sugar – gives the cookie its sweetness and a slight crisp
3/4 cup packed light brown sugar – adds moisture and depth with its molasses content
2 large eggs – bind the dough and add structure
2 teaspoons pure vanilla extract – brings out the flavors and adds warmth
1 cup semisweet chocolate chips – gives bold chocolate flavor with a touch of bitterness
1 cup butterscotch chips – provide creamy, caramel-like sweetness
Optional: 1/2 cup chopped pecans or walnuts – for added texture and nutty contrast
Step-by-Step Recipe
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, beat the butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and well blended—about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to tough cookies.
- Add the Chips and Nuts: Fold in the semisweet chocolate chips, butterscotch chips, and optional nuts by hand using a spatula or wooden spoon.
- Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake to Perfection: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. This helps ensure a soft, chewy interior.
- Cool Down: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Enjoy: Serve warm for melty deliciousness or store in an airtight container at room temperature for up to a week.
Tips for the Perfect Butterscotch Chocolate Chip Cookies
Make sure your butter is at room temperature for optimal creaming, which impacts the texture of your cookies significantly. Don’t overmix your dough once the flour is added—this prevents the development of too much gluten and keeps the cookies tender. For a more caramelized flavor, consider browning the butter before creaming it with the sugars. Chill the dough for at least 30 minutes before baking if you want thicker, bakery-style cookies that don’t spread too much. Use a mix of chips (mini, chunks, or different cocoa percentages) for more depth. Always slightly underbake rather than overbake to maintain that perfect soft and chewy texture. For evenly shaped cookies, use a cookie scoop or weigh your dough balls with a kitchen scale. Top each cookie with a few extra chips before baking for a more visually appealing finish.
Variations and Customizations
Swap the semisweet chips for dark, milk, or white chocolate chips depending on your preference. Use salted butter and reduce or omit the added salt for a slightly different flavor profile. Mix in dried fruits like cranberries or cherries for a sweet-tart contrast. Incorporate a teaspoon of instant espresso powder into the dough for a subtle mocha note that complements the chocolate. Add a pinch of cinnamon or nutmeg for a warm spice twist. Turn these into cookie bars by pressing the dough into a greased 9×13-inch pan and baking for 20–25 minutes. Make them gluten-free by using a 1:1 gluten-free flour blend. For vegan cookies, substitute the butter with plant-based butter, the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and use dairy-free chocolate and butterscotch chips. Add shredded coconut for a chewy, tropical edge.
Health Considerations and Nutritional Value
While butterscotch chocolate chip cookies are undoubtedly a treat, enjoying them in moderation can be part of a balanced lifestyle. Each cookie (depending on size and ingredients used) typically contains between 150–220 calories, with a blend of carbohydrates, fats, and sugars. Brown sugar and butterscotch chips add to the overall sugar content, making them a high-energy snack—ideal for an occasional sweet fix but not an everyday indulgence. You can reduce the sugar by 1/4 cup without dramatically affecting taste or texture. Whole wheat flour can be used in place of half of the all-purpose flour to add fiber. Incorporating nuts increases the healthy fat content and adds protein. To make them slightly healthier, try cutting back on the amount of chips, using dark chocolate with higher cocoa content for added antioxidants, or replacing a portion of the butter with unsweetened applesauce or mashed banana (though this may alter the texture slightly). Always check for allergens like gluten, dairy, or nuts if serving these cookies to guests.
FAQ
Can I freeze the dough? Yes! Shape the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes.
Can I make them ahead of time? Absolutely—bake up to 3 days ahead and store in an airtight container. Or, make the dough in advance and refrigerate for up to 72 hours.
Why did my cookies spread too much? Your butter may have been too warm, or you didn’t chill the dough. Measuring flour improperly can also cause spreading.
What if I don’t have butterscotch chips? You can substitute with more chocolate chips, caramel bits, or chopped toffee.
Can I reduce the sugar? Yes, reduce by 1/4 to 1/3 cup total, but know this may slightly affect texture and spread.
Are these cookies chewy or crispy? These are meant to be chewy in the center with slightly crisp edges, especially if you underbake slightly.
Can I double the recipe? Definitely—just make sure your mixer and bowls are large enough to handle the volume.
How should I store leftovers? Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients
- Sea Salt Butterscotch Chocolate Chip Cookies Recipe
- ½ cup unsalted butter either straight from the fridge or at room temperature
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour make sure to measure it correctly for best results
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips feel free to reduce the amount if you prefer a less sweet cookie—since butterscotch is quite rich, using less can balance the flavors; however, we love using sea salt on top to cut that sweetness!
- 1 cup semisweet chocolate chips
- Sea salt flakes or sprinkles for that perfect sweet and salty combination
- Optional: chopped walnuts for extra crunch and a nutty twist
Instructions
- How to Make Sea Salt Butterscotch Chocolate Chip Cookies
- Start by preheating your oven to 350°F and lining two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer set to medium speed to beat the butter and both sugars together until the mixture is smooth and fully combined, with no chunks of butter remaining.
- Add in the egg and vanilla extract, then mix on low speed just until everything is incorporated.
- Next, add the flour, baking soda, and salt to the bowl and mix until the dry ingredients are just combined with the wet—avoid overmixing to keep the cookies tender.
- Fold in the butterscotch chips, chocolate chips, and any optional add-ins, mixing just until evenly distributed throughout the dough.
- Use a heaping tablespoon or an ice cream scoop (small or large) to portion the dough and place it onto your prepared baking sheets, spacing them about 2 inches apart (6 to 8 cookies per sheet depending on size). If desired, press a few extra butterscotch and chocolate chips into the tops of each dough ball before or after baking for a bakery-style finish.
- Bake one sheet at a time: for medium-sized cookies (about 2 tablespoons of dough), bake for 8–10 minutes; for larger cookies (around ¼ cup of dough), bake for 10–13 minutes. Cookies are done when the edges are lightly golden and the tops are set and feel slightly firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they’re still slightly warm, sprinkle sea salt on top to enhance that sweet-and-salty flavor combo.
- This recipe yields anywhere from 12 to 30 cookies, depending on the size you choose to make.