These Best Ever Butterscotch Chocolate Chip Cookies are soft, chewy, and full of sweet butterscotch flavor mixed with chocolate chips. They’re like a hug for your taste buds!
Honestly, who can resist the warm, gooey goodness of these cookies? I bake a batch and then hide them, but let’s be real—I eat way too many! 🍪
I love how quick they are to make! Just mix, scoop, and bake. Perfect for a cozy night or when you just need a sweet treat. Enjoy them warm for the best experience!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the amount of salt in your cookies. If you’re in a pinch, you can use salted butter but just omit the salt in the recipe. I find that butter adds richness and moisture, crucial for soft cookies!
Brown Sugar: Brown sugar gives the cookies a chewy texture and a deeper flavor. If you run out, you can use white sugar but consider adding a teaspoon of molasses for that extra depth. I love the soft taste brown sugar brings to the mix!
Chocolate Chips: Semisweet chips are a classic choice. If you prefer a sweeter cookie, try milk chocolate chips. And for a twist, you can use dark chocolate for a richer flavor. I often mix dark and semisweet for the perfect balance.
Butterscotch Chips: They add that unique flavor. If you can’t find them, you can substitute with peanut butter chips or simply add more chocolate chips. Butterscotch brings a lovely sweetness that pairs well with chocolate!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve soft and chewy cookies, follow these simple tips:
- Use softened butter and cream it well with sugars—this incorporates air for fluffiness.
- Be careful not to overmix the dough after adding dry ingredients. Mix just until combined to keep the texture tender.
- Try chilling the dough for 30 minutes before baking. This helps prevent excessive spreading and gives a thicker cookie.
- Remove the cookies from the oven when the edges are golden but the centers look slightly underbaked. They will continue to set as they cool.
These steps will help you make those cookies soft on the inside while still having that delightful gentle crisp on the outside! Enjoy baking!
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate and Butterscotch:
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After mixing, let the cookies cool on the baking sheet, so plan for about 30 minutes total from prep to enjoying these treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars:
In a large mixing bowl, use a hand mixer or a whisk to beat together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is creamy and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla:
Next, crack in the large egg and pour in the vanilla extract. Keep mixing until everything is well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. This will help ensure your cookies have the perfect texture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Be careful not to over-mix! Just stir until everything is combined and forms a dough.
6. Fold in the Chips:
Gently fold in the semisweet chocolate chips and butterscotch chips using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the cookie dough.
7. Scoop the Dough:
Using a tablespoon, scoop out portions of cookie dough and place them on your prepared baking sheet. Leave enough space between each scoop so the cookies can spread while baking. If you like, sprinkle a pinch of sea salt on top for an extra flavor boost!
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 10-12 minutes. Keep an eye on them—you’re looking for lightly golden edges, while the centers should be set and soft.
9. Cool the Cookies:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Your delicious butterscotch chocolate chip cookies are ready to be devoured! Grab one (or two) and enjoy with a glass of milk or your favorite beverage!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter in this recipe! Just make sure to use a stick margarine rather than a spread, as it has a similar fat content to butter, which helps achieve the right texture in your cookies.
What If I Don’t Have Brown Sugar?
No problem! You can substitute brown sugar with granulated sugar by increasing the molasses content. For each cup of brown sugar needed, mix 1 cup of granulated sugar with 1 tablespoon of molasses. This will give you a similar flavor and moisture level!
Can I Make the Dough Ahead of Time and Freeze It?
Absolutely! You can make the cookie dough ahead of time and freeze it. Just scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag. When you’re ready to bake, just add an extra couple of minutes to the baking time if baking from frozen!
How Should I Store the Cookies?
To keep your butterscotch chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them or freeze them for up to 3 months. Just make sure to layer them with parchment paper if storing in stacks to prevent sticking!
