Irresistible Butterscotch Chocolate Chip Cookies

If you like your cookies with gooey middles, toffee-crisp edges, and an almost reckless amount of chips… hi, hello, we’re friends now. These are chocolate chip cookies that went on a butterscotch bender—sweet, caramelly, and a little dramatic in the best way. A pinch of flaky salt on top and they’re the kind of cookie that makes people close their eyes for a second like, oh wow, okay.

The first time I made these, my husband took one bite, said “we’re keeping this,” and then proceeded to hoard a stash in the back of the fridge like a raccoon. The kids call them “the shiny ones” because of the puddly chocolate and butterscotch freckles. We’ve basically turned “let’s just bake a half batch” into a family sport, which is honestly code for me wanting warm cookies on a Tuesday.

How to Make It

Okay, friend, grab a big bowl and an electric mixer if you’ve got one. Beat 3/4 cup unsalted butter (softened) with 3/4 cup packed dark brown sugar + 1/2 cup granulated sugar till creamy and a little fluffy, like 2–3 minutes. Crack in 1 large egg plus 1 extra yolk (for that rich chew), splash in 2 teaspoons vanilla, and mix just until smooth.
In a separate bowl, whisk 2 1/4 cups all-purpose flour with 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 2 teaspoons cornstarch if you have it. Add dry to wet and mix on low until barely combined. Fold in 1 cup semi-sweet chips + 1 cup butterscotch chips.
Now, if you can wait, toss the bowl in the fridge for 30 minutes to chill the dough. If patience is not your vibe, skip it and bake—just expect a smidge more spread (still glorious).
Scoop 2-tablespoon mounds onto a lined sheet, press a stray chip or two on top for the bakery look, and bake at 350°F for 10–11 minutes. Edges set, centers a touch pale and puffy. Don’t overdo it—carryover heat finishes the job. Hit them with a pinch of flaky salt, let them collapse into that wrinkly-cookie perfection, then try not to burn your mouth. Makes about 24 cozy, normal-sized cookies.

✔Ingredient Notes

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– Unsalted butter: Softened is easiest for creaming. Melted works too but spreads more—great if you like thin, lacy edges.
– Dark brown sugar: Brings that molasses-y, toffee chew. Light brown sugar works, just a touch less deep.
– Granulated sugar: Helps the edges crisp and the centers stay tender. Don’t skip unless you like cakier cookies.
– Egg + extra yolk: The yolk is cookie insurance—rich, chewy, never dry. If you skip the yolk, reduce flour a tablespoon.
– Vanilla extract: The backbone flavor. Use the real stuff if you can; paste is extra fancy.
– All-purpose flour: Measure with care—too much flour = puffy, dry cookies. Fluff, spoon, and level.
– Baking soda + baking powder: The tag team for lift and spread. Old leaveners = sad, flat cookies.
– Cornstarch: Optional, but gives that soft-batch plushness. A tiny bit goes a long way.
– Semi-sweet chocolate chips: Balance the sweetness of butterscotch. Chunks or a chopped bar = goo pools.
– Butterscotch chips: Sweet and melty. They scorch fast alone, so mix with chocolate for balance.
– Flaky sea salt: A little sprinkle makes everything pop. Don’t salt them hot like crazy—just a pinch.

✔Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Whisk flour, baking soda, baking powder, salt, and cornstarch in a bowl.
3. Beat butter, brown sugar, and granulated sugar until creamy, 2–3 minutes.
4. Mix in egg, yolk, and vanilla just until smooth.
5. Stir in dry ingredients on low, then fold in chocolate and butterscotch chips; chill 30 minutes if you can.
6. Scoop 2-tablespoon balls, bake 10–11 minutes until edges set; cool 10 minutes, sprinkle flaky salt, devour.

What to Serve It With

– Cold milk or a hot latte (cookie dunking is a personality trait)
– Vanilla ice cream—smash two cookies around a scoop for instant sandwiches
– A tiny drizzle of warm caramel if you’re feeling extra
– Fresh berries for a “balance” moment

✔Tips & Mistakes

– Underbake slightly. If the centers look fully done in the oven, you’ve gone too far.
– If your cookies spread too much, your butter was too warm or you packed the sugar heavy. Chill the dough 20–30 minutes.
– If they’re too puffy, you likely used too much flour. Spoon-and-level next time, or hold back a tablespoon.
– Save a handful of chips to press on top before baking—bakery-cookie glow-up.
– Pan bang halfway through (lift the tray and drop it gently) for crinkly edges… but do it once, not five times, or they’ll flatten.

✔Storage Tips

Room temp: Airtight container 3–4 days. Toss in a half-slice of bread if you live in the desert—keeps them soft.
Fridge: Weirdly amazing cold; the chocolate gets fudgy and the butterscotch turns chewy in a dangerous way.
Freezer: Scoop dough balls, freeze solid on a tray, then bag. Bake from frozen at 350°F adding 1–2 minutes. Baked cookies also freeze great; rewarm at 300°F for 4–5 minutes and pretend they’re fresh. Breakfast cookie? Zero judgment.

✔Variations and Substitutions

– Browned butter: Yes, please. Brown 3/4 cup butter, cool to room temp, then proceed. Expect a little more spread; chill the dough.
– Nuts: Chopped pecans or walnuts, 1/2 cup, are lovely. Toast them first for max nutty drama.
– Chip swap: White chocolate, milk chocolate, peanut butter chips, or toffee bits—mix and match to hit 2 cups total.
– Gluten-free: Use a 1:1 baking flour that includes xanthan gum; chill 30 minutes and bake on the shorter end.
– Dairy-free: Plant butter works; choose one with at least 75–80% fat. Use dairy-free chips.
– Sweetness tweak: Reduce sugar by 2–3 tablespoons if you’re sensitive. Or sub 2 tablespoons honey or maple for part of the sugar and reduce bake time by a minute—don’t swap all the sugar for liquid or they’ll pancake.
– Espresso vibe: Add 1 teaspoon instant espresso to the dry mix for moody, mocha-butterscotch magic.

Frequently Asked Questions

Irresistible Butterscotch Chocolate Chip Cookies

Chewy, buttery cookies loaded with rich butterscotch and melty chocolate chips. A quick, no-fuss dough that bakes up with crisp edges and soft centers every time.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, softened about 12 tbsp
• ▢ 0.75 cup light brown sugar, packed
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 2.5 cup all-purpose flour spooned and leveled
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 1 tsp cornstarch for extra softness
• ▢ 1 cup butterscotch chips
• ▢ 1 cup semisweet chocolate chips
• ▢ 0.5 cup chopped pecans optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
• In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
• Beat in eggs one at a time, then mix in vanilla until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
• Add dry ingredients to the wet mixture and mix on low just until combined; do not overmix.
• Fold in butterscotch chips, chocolate chips, and pecans if using.
• Scoop dough into 1.5 tbsp mounds and place them 2 inches apart on prepared sheets.
• Bake until edges are set and centers look slightly soft, 10 to 12 minutes. Rotate pans halfway through for even baking.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
• For bakery-style looks, gently nudge warm cookies into a round with a jar ring and press a few extra chips on top.

Notes

Chill the dough for 20 to 30 minutes if your kitchen is warm for thicker cookies. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.