Here is a delicious butterscotch chocolate chip cookies recipe. If you like chocolate chip cookies, you will LOVE butterscotch chocolate chip cookies!! My kids crave these cookies and force me to make them for every special occasion (i.e. birthdays and holidays). Christmas is not complete without Dad’s butterscotch chocolate chip cookies!
We all know & love chocolate chips. However, what is butterscotch? According to Wikipedia, “Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of or in addition to sugar. Butterscotch is similar to toffee, but for butterscotch, the sugar is boiled to the soft crack stage, not hard crack as with toffee.”
In any event, the buttery sweetness of butterscotch is the perfect compliment to the semi-sweet chocolate chips. Moreover, this delicious cookie recipe is simple & easy to make. There are no crazy or hard to find ingredients. In addition, the prep and clean-up takes only 10-15 minutes. Furthermore, with any leftover butterscotch chips, you can also make some fantastic butterscotch banana bread. If you like this cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” chocolate chip butterscotch cookies recipe at the bottom of this page. For more great recipes, please visit Bread Dad’s main Easy Cookie Recipes section.
Key Ingredients – Chocolate Chips & Butterscotch Chips
Close up of the delicious chips!
Place Cookie Dough onto Baking Sheet
Finished Product – Butterscotch Chocolate Chip Cookies
Ingredients – Butterscotch Chocolate Chip Cookies Recipe
- 16 Tablespoons – Butter (softened)
- 2 – Large Eggs
- 3/4 Cup – Brown Sugar (packed cup)
- 3/4 Cup – Granulated White Sugar
- 1 Teaspoon – Vanilla Extract
- 2 1/4 Cups – Flour (all purpose flour)
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Salt (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup – Chocolate Chips (semi-sweet)
- 1 Cup – Butterscotch Chips
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.
Instructions – Butterscotch Chocolate Chip Cookies Recipe
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat the eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add the chocolate chips & butterscotch chips to the cookie dough. Use a large spoon (not electric mixer) to stir in the chips. Stir until chips are mixed evenly throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Butterscotch, https://en.wikipedia.org/wiki/Butterscotch
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
Tips – Butterscotch Chocolate Chip Cookies Recipe
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- I like to use semi-sweet chocolate chips for this recipe because the slightly bitter semi-sweet chocolate helps to offset the sometimes too sweet butterscotch. However, if you want sweeter cookies, you can try milk chocolate chips.
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the chocolate & butterscotch chips… as this will just grind & chop them into tiny bits! Hand stir the chips into the cookie dough with a large spoon.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your cookies will taste great and just have a few more natural edges and bumps.
- Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater chocolate & butterscotch “appearance”.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- In addition to making delicious cookies, butterscotch is also used to make candy, as a topping on ice cream sundaes, etc.
- Some butterscotch history – According to Wikipedia, “Early mentions of butterscotch associate the confection with Doncaster in Yorkshire. An 1848 issue of the Liverpool Mercury gave a recipe for “Doncaster butterscotch” as “one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together”. FYI – Treacle is a sugary syrup used in British cooking.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- You should always try to use relatively fresh baking soda for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your cookies.
- You can visit our Cookie Instructional Videos section if you want to watch videos that discuss common cookie problems & solutions, how to make chewy or crunchy cookies, etc.
- For more easy cookie ideas (i.e. white chocolate chip or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Related Recipes
- Chocolate Chip Cranberry Cookies
- Mini Chocolate Chip Cookies
- M&M Chocolate Cookies
- No Butter Chocolate Chip Cookies
- No Egg Chocolate Chip Cookies
- White Chocolate Chip Cookies
Butterscotch Chocolate Chip Cookies Recipe
Ingredients
- 16 Tablespoons Butter (softened)
- 2 Eggs (large)
- 3/4 Cup Brown Sugar (packed cup)
- 3/4 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt (optional - use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup Chocolate Chips (semi-sweet)
- 1 Cup Butterscotch Chips
Instructions
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat the eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy.
- Add the chocolate chips & butterscotch chips to the cookie dough. Use a large spoon (not electric mixer) to stir in the chips. Stir until chips are mixed evenly throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough "ball" onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
Notes
Nutrition
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.
Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!