These are the best butterscotch chocolate chip cookies! They have chewy centers, crispy edges and they are packed full of butterscotch and chocolate chips.
These cookies are a a twist on my best chocolate chip cookie recipe. Butterscotch chips are melted and added into the batter for the best flavor, then the dough is loaded with chocolate chips and more butterscotch chips. They get sprinkled with flaky sea salt after baking for a finishing touch. This is a chewy cookie recipe that you will love!
Try some of my other favorite cookie recipes: pumpkin cheesecake cookies, Harry Potter butterbeer cookies, classic chocolate chip cookies, chocolate caramel cookies or chocolate thumbprint cookies!
Why You'll Love this Classic Butterscotch Chocolate Chip Cookie Recipe
They're full of chocolate chips and butterscotch chips. Each bite is loaded with chocolate and butterscotch goodness!
They are sweet treats- These are sweet cookies that are a perfect treat!
They’re have the best texture- They have a chewy center and crisp edges.
Ingredients
- Flour- all purpose flour gives these cookies the best chew
- Baking Powder & Baking Soda- help the cookies to rise slightly
- Salt- helps bring out all the flavors in these cookies
- Sugar- mostly brown sugar is used for the best, chewy texture
- Butter- make sure it's unsalted and softened
- Butterscotch Chips- are melted and added to the cookie dough for the best butterscotch flavor, then extra chips are mixed into the dough
- Chocolate Chips- I recommend using using semi-sweet chocolate chips but you could also use milk or dark chocolate chips
- Egg Yolks- just the yolks give these cookies an extra chewy texture
- Vanilla- I always recommend vanilla bean paste for the best flavor but vanilla extract works just as well
- Flaky Sea Salt- for topping the cookies with
Step by Step Instructions
Please see recipe card below for the complete instructions including baking time and measurements!
STEP ONE: In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
STEP TWO: In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also add use the bowl of a stand mixer fit with a paddle attachment if you would rather.)
STEP THREE: Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)
STEP FOUR: Add in the melted butterscotch chips and mix on medium speed just until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP SIX: Mix the butterscotch chips and chocolate chips into the dough with a rubber spatula.
STEP SEVEN: Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on a parchment paper lined baking sheet and bake until light golden brown. STEP EIGHT: After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle extra chocolate chips, butterscotch chips and flaky sea salt on top of each cookie.
FAQs
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to four days. You can also freeze them for up to two weeks.
Can I add other mix-ins to these cookies? If you wanted to make these more of a kitchen sink cookie, you could reduce the amount of chocolate and butterscotch chips to ¼ cup each, and add in ¼ cup of pretzel pieces and ¼ cup of white chocolate chips, or other mix-ins that sound good!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion . This will give the cookies a perfect circular shape!
Make sure your egg yolks and butter are at room temperature. This will help to give you the best textured cookies!
If you make these cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
📖 Recipe
Butterscotch Chocolate Chip Cookies
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- ¼ cup (50 g) butterscotch chips, melted
- ½ cup (100 g) butterscotch chips
- ½ cup (100 g) semi sweet chocolate chips
- flaky sea salt for sprinkling on top optional
- extra butterscotch and chocolate chips for sprinkling on top optional
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.2 cups (250 g) all-purpose flour, spooned and leveled, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also add use the bowl of a stand mixer fit with a paddle attachment if you would rather.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla extract and mix on medium speed until pale in color and fluffy, 1-2 minutes. (Scrape the sides of the bowl as necessary.)2 egg yolks, at room temperature, 1 tablespoon vanilla bean paste or vanilla extract
- Add in the melted butterscotch chips and mix on medium speed just until combined.¼ cup (50 g) butterscotch chips, melted
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the butterscotch chips and chocolate chips into the dough with a rubber spatula.½ cup (100 g) butterscotch chips , ½ cup (100 g) semi sweet chocolate chips
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 3 inches apart on a parchment paper lined baking sheet. Bake for 10-11 minutes, until a light golden brown color.
- After baking let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle extra chocolate chips, butterscotch chips and flaky sea salt on top of each cookie.flaky sea salt for sprinkling on top, extra butterscotch and chocolate chips for sprinkling on top
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