These Butterscotch Chocolate Chip Cookies are chewy, sweet, and loaded with bursts of butterscotch and chocolate. They are a perfect treat for any cookie lover!
Don’t be surprised if these cookies vanish faster than you can say, “Who wants one?” I love serving them warm with a glass of milk—so comforting!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for that creamy texture. If you’re out of unsalted butter, you can use salted butter but reduce any added salt in the recipe.
Brown Sugar: Packed brown sugar adds moisture and a rich flavor. If you don’t have brown sugar, you can substitute with granulated sugar mixed with a bit of molasses (1 tablespoon of molasses per cup of sugar).
Butterscotch Chips: These give a sweet, caramel-like flavor. If you can’t find butterscotch chips, white chocolate chips or even peanut butter chips can work as a fun substitute.
Flaky Sea Salt: Sprinkling this on top elevates the cookie’s flavor. If you don’t have it, regular table salt can be used, but go easy on it!
What’s the Best Way to Cream Butter and Sugar?
Creaming the butter and sugar is a key technique, so here’s how to do it right:
- Make sure your butter is soft, not melted. Leave it out at room temperature for about an hour before you start.
- Use an electric mixer on medium speed to beat the butter until creamy, about 1-2 minutes.
- Add both sugars slowly and continue mixing until the mixture is light and fluffy, usually around 3-5 minutes. This helps incorporate air for chewy cookies!
Remember, taking your time with this step sets the stage for the perfect cookie texture.
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. You’ll want to allow an additional 5 minutes for cooling on the baking sheet, making the total time around 30-35 minutes from start to finish. It’s a quick and easy treat to whip up!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper. This makes cleanup a breeze and helps prevent sticking!
2. Cream Together Butter and Sugars:
In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use an electric mixer to cream them together for about 2-3 minutes, until the mixture is light and fluffy. This step is crucial for the cookies to have a nice texture.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined. The batter should be smooth and creamy!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture. Mix until just combined. Be careful not to overmix; it’s okay if a few lumps remain!
6. Fold in the Chips:
Gently fold in the butterscotch chips and semisweet chocolate chips, making sure they are distributed evenly throughout the dough.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, making sure to space them about 2 inches apart. You want enough room for them to spread as they bake.
8. Add Sea Salt (Optional):
If you like, sprinkle a little flaky sea salt on top of each dough ball. This will add a delicious contrast to the sweetness of the cookies!
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are golden brown, but the centers still look slightly soft.
10. Cool Down:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important to help them set properly!
11. Enjoy!
Dig into these delicious, chewy cookies warm or let them cool to room temperature. They can be stored in an airtight container for up to a week—if they last that long!
These cookies are the perfect treat, offering a delightful mix of sweet butterscotch and rich chocolate goodness, all topped off with a sprinkle of flaky sea salt!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, but it might slightly affect the flavor and texture. Opt for a stick form of margarine for the best results, and ensure it’s softened just like you would with butter.
Can I Use Different Types of Chips?
Absolutely! You can mix and match different types of chips according to your preference. Try using white chocolate, dark chocolate, or even peanut butter chips for a fun variation!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. Just make sure to cover it tightly! When ready to bake, let the dough sit at room temperature for about 10-15 minutes for easier scooping.