These butterscotch chocolate chip cookies are like a warm hug in a cookie form! With sweet butterscotch chips and classic chocolate chips, they’re irresistible treats.
I can’t help but take an extra cookie (or two) right from the oven. They’re soft, chewy, and perfect with a glass of milk—what’s not to love? 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the best texture. If you’re out, you can use margarine, but the flavor won’t be quite the same. Remember, melt it slightly if you forget to soften it ahead of time.
Brown Sugar: Dark brown sugar adds more moisture and a deeper caramel flavor, but light brown sugar works too. If you’re avoiding sugar, try coconut sugar or maple syrup, adjusting the flour accordingly.
Eggs: They help bind the cookies and keep them moist. For a vegan option, use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) which can replace the eggs in this recipe.
Flour: All-purpose flour gives the right cookie structure, but whole wheat flour can be a healthier alternative. Just remember, it might make your cookies a bit denser.
Butterscotch Chips: If you can’t find them, try caramel bits or even peanut butter chips for a different flavor twist. I love using a mix of chips to keep things fun!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture takes a few tricks! Follow these steps:
- Make sure not to over-mix your dough once you add the flour. Just mix until combined!
- Take your cookies out of the oven when they look slightly underbaked. They will continue to firm up as they cool.
- Let your cookies cool on the baking sheet for a bit before moving them to a wire rack. This helps them set without becoming hard.
- Try to store them in an airtight container if you have leftovers. This helps maintain their chewiness for longer!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
Base Components:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins:
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and approximately 10-12 minutes to bake. Don’t forget an extra 5 minutes for cooling on the baking sheet before transferring! In total, you’re looking at around 30 minutes until you can enjoy warm, delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper or silicone baking mats. This will make for easy cleanup and prevent sticking!
2. Creaming the Base:
In a large mixing bowl, combine your softened butter, brown sugar, and granulated sugar. Using a hand mixer or a sturdy spoon, cream them together until the mixture is light and fluffy—this should take about 3-4 minutes. It’s like making a sugar cloud!
3. Adding Eggs and Vanilla:
Next, beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Then, stir in the vanilla extract for that wonderful flavor boost!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent.
5. Combine Wet and Dry:
Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined—don’t overdo it! We want nice, soft cookies, not tough ones.
6. Fold in the Goodies:
Now for the fun part! Fold in the butterscotch chips and semi-sweet chocolate chips until everything is evenly distributed throughout the dough.
7. Scoop and Shape:
Using a tablespoon, scoop out portions of dough and place them on your prepared baking sheets, leaving about 2 inches of space between each cookie. They will spread a little while baking!
8. Sprinkle the Magic:
If you want, sprinkle a tiny bit of flaky sea salt on top of the dough balls. This adds an extra layer of flavor that balances the sweetness beautifully!
9. Bake to Perfection:
Pop the trays in the preheated oven and bake for about 10-12 minutes. Look for golden edges and a soft middle! They might still look a bit underbaked, but don’t worry—they’ll firm up as they cool!
10. Cool Off:
Let the cookies cool on the baking sheet for about 5 minutes. After that, use a spatula to transfer them to a wire rack and let them cool completely there.
11. Enjoy!
Your butterscotch chocolate chip cookies are ready! Whether they’re warm or at room temperature, they’re perfect for sharing—if you can resist eating them all yourself. Enjoy them with a glass of cold milk for the ultimate treat!
These cookies are soft and chewy, filled with creamy butterscotch and rich chocolate chips, making them a delightful snack any time of day!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of unsalted butter! However, be aware that it may slightly alter the flavor and texture of the cookies. If you choose margarine, ensure it’s softened to the same consistency as butter for the best results.
How Do I Keep My Cookies Chewy?
To maintain a chewy texture, avoid over-baking! Pull them out of the oven when they’re just golden around the edges but still soft in the center. They will continue to firm up as they cool. Also, storing them in an airtight container will help keep them chewy!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls for up to 3 months. Just scoop them onto a baking sheet and freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, just add a couple of minutes to the baking time if baking from frozen!
What Can I Substitute for Butterscotch Chips?
If you can’t find butterscotch chips, you can use caramel bits or even peanut butter chips as a substitute. For a unique twist, try mixing in white chocolate chips or a combination of your favorite chips!
