These easy butterscotch chocolate chip cookies have soft and chewy texture, stuffed with creamy butterscotch and luscious chocolate chips. Sprinkle of sea salt flakes on top of each cookie helps to balance out the sweetness and adds a lovely extra crunch to these irresistible cookies.
They're crispy and crunchy on the outside, chewy and soft in the middle, with a perfect combination of sweet, salty and nutty flavours. Another extra bonus is that they do not require you to use an electric mixer, as the whole recipe is done by hand!
These cookies are bursting with very characteristic, buttery, caramel and toffee flavour which is simply delicious on its own, but even better when combined with chocolate. The addition of butterscotch flavour makes these cookies great for the festive season, but they can be enjoyed any time of the year really.
This recipe is an adaptation of my popular Chocolate Chip Cookies recipe, with a couple of minor differences, like using melted butter and adding mixed spice for a seasonal twist.
Below you will find some additional notes on few of the ingredients and some substitute suggestions.
Here's what you will need to make these butterscotch cookies:
- Flour - Use plain, all purpose flour or a combination of plain flour and bread flour for an extra chewy cookies.
- Sugar - Light brown sugar works really well in this butterscotch cookie recipe as it adds extra caramel notes. Alternatively use white sugar (caster sugar), dark brown sugar, or a combination of both, brown and white sugar (which is my preferred method).
- Butter - Unsalted butter will work best. We are using melted butter in this recipe, for the ease of things (no electric mixer required!).
- Mixed spice - This is an optional ingredient. I'm adding small amount of mixed spice to give these cookies an extra festive and seasonal flavour of warm spices.
- Butterscotch chips - I'm using Guittard butterscotch baking chips. These delicious, golden morsels with deep and distinctive caramel flavour are a key ingredient in this recipe. Butterscotch chips are not that common in the UK shops, but can be easily found online. You could use caramel fudge chunks or pieces instead, which are widely available in most supermarkets.
- Chocolate chips - You can use any type of chocolate chips you like. I'm using semi-sweet chocolate chips, because butterscotch chips are already quite sweet. Dark or extra dark chocolate chips will also be a good choice here.
- Sea salt flakes - Flaky sea salt is a perfect finish to these cookies, and it will balance out the sweetness of butterscotch and chocolate really well. It also adds that lovely crunch to each bite.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
Here's how to make these easy butterscotch and chocolate chip cookies in few simple steps:
In a large mixing bowl, combine cooled melted butter, sugar, egg and vanilla extract.
Add the flour with other dry ingredients, and fold it using spatula until just combined.
Add butterscotch baking chips and chocolate chips and fold until combined. Chill the dough.
Scoop the chilled cookie dough and place on lined large baking sheet. Bake cookies for 10-11 minutes.
Store these butterscotch chip cookies at room temperature, in an airtight container, for up to 5 days.
You can also freeze the butterscotch cookie dough for up to 3 months. To freeze, place a single layer of cookie dough balls on a large plate or baking sheet and transfer to freezer. Once frozen, remove the dough balls from the baking sheet to freezer-friendly bag or container.
Bring your chocolate butterscotch cookies to room temperature before baking, then bake for 10-12 minutes, as per the recipe instructions.
My number one tip for this butterscotch chip cookie recipe is to chill the cookie dough. If the dough is too soft, and not chilled enough, cookies will spread too much, leaving you with flat disks, instead of lovely and chewy cookies.
It is easier to first scoop the cookie dough and shape it into balls, then place it in the fridge to chill. Chilled cookie dough can be a bit hard, making it more difficult to scoop later.
To speed up the chilling process, you can also place the cookie dough balls in the freezer, instead of the fridge to chill. Try leaving them in the freezer for 30-40 minutes, then bake as per the recipe instructions.
Frequently Asked Questions
I tested this recipe using cookie scoop which is 2 tablespoons in size (30 ml). I find it to be the perfect size for these cookies. If you use 1 tablespoon per cookie, I recommend reducing baking time to 7-8 minutes.
You know these cookies are done baking when their edges have turned light golden brown. When taking them out of the oven, they should still be soft and slightly under-done in the middle. The cookies will continue to bake after they have been removed from the oven, so it is always best to slightly under-bake them, rather than over-bake.
This is very likely due to the cookie dough not being chilled for long enough. Chilling the cookie dough will allow the butter to cool and solidify, and as a result, cookies will expand more slowly while baking, holding onto their texture.
Butterscotch Chocolate Chip Cookies
- 2 large baking sheets
- baking parchment
- large mixing bowl
- cookie scoop optional
- 225 g unsalted butter melted and cooled
- 150 g soft light brown sugar
- 50 g white caster or granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 220 g plain flour (all purpose flour)
- ½ teaspoon baking soda
- 1 teaspoon mixed spice optional
- ½ teaspoon salt
- 100 g butterscotch chips
- 100 g chocolate chips
- 2 tablespoon flaky sea salt
- Prepare baking sheets. Line two large baking sheets with baking parchment and set them aside. Alternatively, if only one baking sheet is available, bake the cookies in two batches.
- Combine the wet ingredients and sugars. In a large mixing bowl, combine the cooled melted butter, both sugars, egg and vanilla.225 g unsalted butter, 150 g soft light brown sugar, 50 g white caster or granulated sugar, 1 large egg, 2 teaspoon vanilla extract
- Add the dry ingredients. Add the flour, baking soda, mixed spice (if using) and salt to the wet ingredients mixture and fold using spatula, until just combined. Do not over-mix.220 g plain flour, ½ teaspoon baking soda, 1 teaspoon mixed spice, ½ teaspoon salt
- Fold in the baking chips. Add butterscotch and chocolate chips and fold until evenly distributed. You can save a handful of each type of baking chips, and stick them on top of each cookie as soon as they come out of the oven, while they're still warm.100 g butterscotch chips, 100 g chocolate chips
- Scoop and chill the dough. Scoop the cookie dough into 2 tablespoon size balls and refrigerate the dough for at least 2 hours, or overnight.
- Bake cookies. When ready to bake, preheat the oven to 170°C (350°F). Place the cookie dough balls on prepared baking trays, spacing them roughly 5cm (2 inches) apart, as they will spread quite a bit while baking. Bake for 10-11 minutes, or until the edges are set and light golden brown, and the centres are still a bit soft and gooey.
- Sprinkle sea salt flakes. Remove cookies from the oven and sprinkle a pinch of sea salt flakes on top of each cookie while they are still warm. Transfer cookies to a cooling rack and let them cool for 10-15 minutes or completely.2 tablespoon flaky sea salt
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Allow the cookie dough to chill for minimum of 2 hours or overnight for the best results.
- It is easier to scoop the cookie dough into dough balls, then refrigerate it, rather than scooping refrigerated cookie dough (as it will become very hard and solid once chilled).
- Remove the cookies from the oven when they are still slightly pale and under-baked in the middle, as they will continue to cook and set while they cool down.