There’s something truly magical about baking cookies that warm the heart and delight the taste buds, and my Best Ever Butterscotch Chocolate Chip Cookies do exactly that. I remember the first time I baked this recipe—it filled my kitchen with the most irresistible aroma of caramelized sweetness mixed with rich chocolate. It’s the kind of treat that instantly brings comfort, making every bite a perfect balance of chewy, buttery goodness and bursts of butterscotch and chocolate. Whether you’re baking for family, friends, or simply to treat yourself, these cookies never fail to impress.
You will love this recipe because it’s incredibly versatile, easy to make, and budget-friendly. The combination of butterscotch chips and chocolate chips offers a delightful twist on the classic cookie, appealing to those who enjoy a sweeter, more complex flavor profile. Plus, these cookies hold their shape beautifully, perfect for sharing at parties, gifting during holidays, or just enjoying as an everyday indulgence.
Affordability is key when baking regularly, and this recipe keeps costs low by using simple, common pantry ingredients without sacrificing taste. The ingredients list is straightforward and easy to source: all-purpose flour, brown sugar, granulated sugar, butter, eggs, vanilla extract, baking soda, salt, butterscotch chips, and semi-sweet chocolate chips. Nothing fancy, yet the result is spectacular.
Moreover, these cookies are wonderfully customizable. You can easily swap ingredients to suit dietary preferences or enhance the flavor by adding nuts, shredded coconut, or even a sprinkle of sea salt on top. This makes the recipe adaptable to many tastes, perfect for any occasion or mood.
How to Prepare Best Ever Butterscotch Chocolate Chip Cookies
Preparing these delicious cookies is straightforward and rewarding. You don’t need to be an expert baker to achieve perfect results. Follow these step-by-step instructions carefully, and you’ll have a batch of mouthwatering cookies ready in no time.
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mixing the dry ingredients separately helps distribute the baking soda evenly and prevents clumps.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar. Use a hand mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air, giving the cookies their tender texture.
Step 4: Add Eggs and Vanilla
Add two large eggs, one at a time, beating well after each addition. Then, mix in 2 teaspoons of pure vanilla extract. The eggs bind the dough, while vanilla adds rich flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture. Mix on low speed or fold with a spatula until just combined. Avoid overmixing, as this can make the cookies tough.
Step 6: Add Butterscotch and Chocolate Chips
Fold in 1 cup of butterscotch chips and 1 cup of semi-sweet chocolate chips. The combination of these two adds a delightful sweetness and a touch of richness in every bite.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets. This spacing allows the cookies to spread without sticking together.
Step 8: Bake the Cookies
Place the baking sheets in the preheated oven. Bake for 10-12 minutes or until the edges are golden brown but the centers still look slightly soft. The cookies will firm up as they cool.
Step 9: Cool Completely
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. This prevents sogginess and helps them set perfectly.
These cookies are quick to prepare, with most of the time spent baking. You can have a fresh batch ready in under 30 minutes. Plus, the recipe is highly customizable. For example, you can add chopped nuts like walnuts or pecans for extra crunch or substitute the semi-sweet chocolate chips with white chocolate chips for a sweeter touch.
The Best Ever Butterscotch Chocolate Chip Cookies are loved by many because they combine classic flavors with a twist, making them an instant crowd-pleaser. Whether for a bake sale, family gathering, or a simple afternoon snack, they’re sure to bring smiles all around.
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Best Ever Butterscotch Chocolate Chip Cookies You Can’t Resist
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch with classic chocolate chips, creating a chewy, buttery treat that’s easy to make and loved by all. Perfect for any occasion, these cookies are versatile and customizable to suit your preferences.
- Total Time: 27 minutes
- Yield: 30 1x
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing on low speed or folding until just combined. Avoid overmixing.
- Fold in butterscotch chips and chocolate chips evenly.
- Drop tablespoon-sized dough balls about 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden and centers look slightly soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
For a chewier texture, add an extra egg yolk.
To make the cookies crispier, bake a few minutes longer.
Customize by adding nuts, shredded coconut, or sea salt on top before baking.
Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15
- Cook Time: 12
FAQs About Best Ever Butterscotch Chocolate Chip Cookies
Q: Can I use salted butter instead of unsalted butter?
A: Yes, but reduce the added salt in the recipe to ¼ teaspoon to avoid oversalting.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months.
Q: Can I freeze the cookie dough?
A: Absolutely! Scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Q: Can I substitute the butterscotch chips?
A: Yes, you can replace butterscotch chips with caramel chips or extra chocolate chips if preferred.
Q: Are these cookies gluten-free?
A: Not as written. To make them gluten-free, use a 1:1 gluten-free baking flour blend and ensure all other ingredients are gluten-free.
Q: How can I make the cookies chewier or crispier?
A: For chewier cookies, add an extra egg yolk or use more brown sugar than white sugar. For crispier cookies, bake a little longer and use more granulated sugar.