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!
Key Ingredients – Chocolate Chips & Butterscotch Chips
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.”
Delicious Butterscotch Chocolate Chip Cookies
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. You will also find a printable and “pin-able” chocolate chip butterscotch cookies recipe at the bottom of this page.
Ingredients – Butterscotch Chocolate Chip Cookies Recipe
- 16 Tablespoons – Butter (softened) – 230 grams
- 2 – Large Eggs (lightly beaten)
- 1 Cup – Brown Sugar (packed cup) – 215 grams
- 1/2 Cup – Granulated White Sugar – 100 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – All Purpose Flour – 270 grams
- 1 Teaspoon – Baking Soda – 5 grams
- 1/2 Teaspoon – Salt – 3 grams
- 1 Cup – Chocolate Chips (semi-sweet) – 170 grams
- 1 Cup – Butterscotch Chips – 170 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
Equipment Needed – 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.
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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.
- Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- 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.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
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Other Bread Dad Sections
- Cookie Tools – Cookie scoops, etc.
- Bread Machines – My favorites
- Bread Making Books
- Bread & Dessert Mixes
- Online Classes, Ingredients, etc.
Tips – Butterscotch Chocolate Chip Cookies Recipe
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- This recipe is part of our series on Easy Cookie Recipes.
- Tips on how to avoid making HARD cookies – Do not use old baking soda (expired baking soda impacts the rise/fluffiness of the cookie), measure the ingredients correctly & don’t eyeball things (too much flour or too little liquid will result in drier & harder cookies), do not overmix the cookie dough (only mix the cookie dough for 1-2 minutes with an electric mixer), do not overbake the cookies (bake the cookies at the low end of the 8-10 minutes), use a portable oven thermometer to check if your oven temperature is off (some ovens run hotter than the temp set on the dial), do not remove the brown sugar (helps activate the baking soda & adds a little moisture), chill the dough (helps to retain the height of the cookie as flatter/spreading cookies bake faster & come out harder), do not make overly flat thin cookies (thin cookies bake quicker than expected), store freshly made cookies in airtight containers (after they have cooled down), etc.
- Optional – Replace some of the chocolate chips and/or butterscotch chips with dried fruit (i.e. dried cranberries) and/or chopped nuts (i.e. chopped walnuts) to make this cookie even more unique!
- 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.
- Tips to prevent “spreading” (i.e. overly thin cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.
- Some bakers like to chill the cookie dough in their refrigerator for at least 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading. Others like to chill the dough for at least 2 hours in order to improve the taste and to reduce potential spreading even further.
- Chilling the dough also helps with the ability to shape the cookies. The cookie dough is less sticky & runny. Therefore, it is easier to create round cookies with smooth edges.
- To prevent cookies from drying out & becoming hard, they should be stored in an airtight container. This should only be done after the freshly baked cookies have completely cooled down. Of course, the easiest & tastiest solution to prevent cookies from drying out is to eat them the same day that they are baked!
- For long-term storage, cookies should be wrapped in plastic wrap or aluminum foil, placed in an airtight bag or container and then placed in the freezer.
- 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.
- Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”.
- FYI – Many chocolate chip cookie recipes are some type of variation of this original Toll House chocolate chip cookie recipe. For more information, you should read the Wikipedia article on Chocolate Chip Cookies.
- 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.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, 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. It is ALWAYS great to hear from someone who has enjoyed our recipes!!
Other Bread Dad Sections
- Cookie Tools – Cookie scoops, etc.
- Bread Machines – My favorites
- Bread Making Books
- Bread & Dessert Mixes
- Online Classes, Ingredients, etc.
Reference Sources
- Wikipedia, Butterscotch
- Wikipedia, Chocolate
- Wikipedia, Chocolate Chip
- Wikipedia, Chocolate Chip Cookie
Butterscotch Chocolate Chip Cookies Recipe
Here is a delicious butterscotch chocolate chip cookies recipe. If you like chocolate chip cookies, you will LOVE butterscotch chocolate chip cookies!! For more great recipes, please visit BreadDad.com
Servings: 30 Cookies
Calories: 190kcal
Ingredients
- 16 Tablespoons Butter (softened)
- 2 Eggs (large)
- 1 Cup Brown Sugar (packed cup)
- 1/2 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 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.
- Optional (but recommended) - Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- 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
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 152mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 211IU | Calcium: 15mg | Iron: 1mg
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