Butterscotch Chocolate Chip Cookies Recipe
These Butterscotch Chocolate Chip Cookies strike the perfect harmony between sweetness, warmth, and texture. Each cookie carries the deep caramel essence of butterscotch, the richness of semisweet chocolate, and a whisper of cinnamon that brings the dough to life. Soft in the center with crisp golden edges, they offer bakery-style indulgence right from your own oven, making them the ideal treat whenever dessert cravings emerge.
Ingredient Breakdown
This recipe relies on a thoughtful combination of staple ingredients that work together to create flavor and structure. Melted butter provides moisture and leads to a satisfyingly chewy texture, while the combination of brown and granulated sugars contributes both sweetness and a subtle caramelized undertone. The flour, soda, and baking powder build the base, helping the cookies rise just enough without becoming cakey. Cinnamon lends a delicate warmth that balances the richness of the chips. Butterscotch morsels melt into pools of buttery sweetness, and chocolate chips offer pockets of velvety contrast. Pecans bring a toasted crunch that enriches the overall bite, while flaky sea salt sprinkled at the end sharpens the flavors and heightens complexity.
Step-by-Step Preparation Guide
Crafting the perfect dry mixture ensures every cookie bakes with uniform structure. By whisking together flour, baking soda, baking powder, salt, and cinnamon, the leaveners disperse evenly, preventing dense pockets and creating a dough that rises predictably in the oven. The cinnamon adds depth at this early stage, infusing the mix with aromatic warmth.
Blending the butter and sugars forms the backbone of the cookie’s signature chewiness. The melted butter integrates smoothly with the sugars, creating a glossy, caramel-like mixture when whisked for several minutes. This aeration subtly lightens the texture and sets the foundation for consistent baking. Once the vanilla and egg are added, the mixture becomes velvety and cohesive.
Bringing the dough together requires gentle handling. Folding the dry ingredients into the butter-sugar mixture should be done slowly to prevent overmixing, which can toughen the dough. When the flour just disappears into the mixture, the dough is ready for the next step.
Incorporating the mix-ins ensures every cookie delivers balanced flavor. The chocolate chips, butterscotch chips, and pecans must be folded in evenly so each scoop captures a perfect combination of sweetness, richness, and crunch. The dough should remain soft and slightly tacky.
Shaping and baking turn the dough into its final irresistible form. Using a scoop creates uniform mounds that bake evenly. Proper spacing gives the cookies room to spread naturally. Removing them from the oven when the edges are lightly bronzed and centers still soft guarantees the ideal texture once they cool and settle. A pinch of flaky sea salt adds a finishing touch that enhances all the layers of flavor.
Recipe Tips & Frequently Asked Questions
Ensuring the cookies stay thick and chewy:
Slightly underbaking and using melted butter help maintain a soft, dense texture.
Preventing overspreading using simple adjustments:
Chilling the dough briefly or adding an extra tablespoon of flour can help the cookies hold their shape.
Swapping mix-ins or adjusting sweetness:
Reduce chocolate or butterscotch chips for a less sweet version, or substitute nuts with seeds for a nut-free option.
Storing and freezing cookie dough for future baking:
Portion and freeze raw dough scoops, then bake directly from frozen with a minute added to the baking time.
Why did my cookies spread too much?
Warm dough or too little flour can cause excessive spreading.
Can I chill the dough before baking?
Yes, chilling enhances flavor and reduces spreading.
Should the butter be melted or softened?
Melted butter produces the chewy texture characteristic of this recipe.
How long do these cookies stay fresh?
Stored in an airtight container, they maintain their softness for up to four days.
What to Serve With This Recipe
These cookies pair beautifully with warm beverages such as spiced chai, frothy lattes, hot cocoa, or even simple warm milk. For a dessert-forward experience, serve them with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped mascarpone. They also make charming additions to holiday tins, party platters, or thoughtful edible gifts wrapped in parchment and ribbon.
Creative Variations
These cookies adapt effortlessly to different flavor inspirations. Baking them in a cast-iron skillet transforms the recipe into a gooey cookie skillet perfect for sharing. Swapping the semisweet chocolate chips for white chocolate or adding toffee bits introduces new layers of texture. For a deeper, more robust flavor profile, adding a touch of espresso powder or drizzling cooled cookies with caramel amplifies the caramel-butterscotch notes.
Butterscotch Chocolate Chip Cookies offer a delightful fusion of flavors and textures that makes them endlessly appealing. Their chewy centers, crisp edges, and layered sweetness ensure they become a staple baking favorite. Whether enjoyed freshly baked or tucked into a dessert spread, these cookies never fail to bring warmth and satisfaction.
Ingredients
1 ½ teaspoons vanilla extract
1 large egg
½ cup (110g) unsalted butter, melted
½ cup (100g) packed light or dark brown sugar
â…“ cup (75g) granulated sugar
1¼ cups (165g) all-purpose flour see notes
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
¼ teaspoon cinnamon
¾ cup (120g) semisweet chocolate chips
½ cup (90g) butterscotch chips
¼ cup (25g) chopped pecans
Flaky sea salt, for sprinkling
Instructions
Preheat the oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper. This ensures even baking and easy removal of the cookies later.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined. This step helps to evenly distribute the leavening agents and spices throughout the dough. Set the dry mixture aside.
In a separate large bowl, whisk or beat together the melted butter, brown sugar, and granulated sugar until the mixture turns light in color and thickens slightly, about 3 minutes. The texture should resemble a smooth caramel paste. Add the vanilla extract and egg, then mix until fully incorporated and glossy.
Gradually add the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Avoid overmixing to keep the cookies soft and chewy.
Fold in the chocolate chips, butterscotch chips, and chopped pecans using a rubber spatula, making sure the mix-ins are evenly distributed. The dough should be slightly sticky but easy to handle.
Using a standard cookie scoop or two tablespoons, portion the dough onto the prepared baking sheet, spacing each mound about 2–3 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain pale and puffy. The cookies will continue to bake from residual heat once removed from the oven, so a slightly underbaked appearance is ideal for a soft, chewy texture.
Immediately sprinkle each cookie with a light dusting of flaky sea salt to balance the sweetness and enhance the butterscotch flavor. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Once cooled slightly, the cookies are ready to enjoy — crisp-edged, gooey-centered, and irresistibly rich with the flavors of butterscotch, chocolate, and toasted pecans.
Butterscotch Chocolate Chip Cookies Recipe
Ingredients
- 1 ½ teaspoons vanilla extract
- 1 large egg
- ½ cup 110g unsalted butter, melted
- ½ cup 100g packed light or dark brown sugar
- â…“ cup 75g granulated sugar
- 1¼ cups 165g all-purpose flour see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cup 120g semisweet chocolate chips
- ½ cup 90g butterscotch chips
- ¼ cup 25g chopped pecans
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper. This ensures even baking and easy removal of the cookies later.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined. This step helps to evenly distribute the leavening agents and spices throughout the dough. Set the dry mixture aside.
- In a separate large bowl, whisk or beat together the melted butter, brown sugar, and granulated sugar until the mixture turns light in color and thickens slightly, about 3 minutes. The texture should resemble a smooth caramel paste. Add the vanilla extract and egg, then mix until fully incorporated and glossy.
- Gradually add the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Avoid overmixing to keep the cookies soft and chewy.
- Fold in the chocolate chips, butterscotch chips, and chopped pecans using a rubber spatula, making sure the mix-ins are evenly distributed. The dough should be slightly sticky but easy to handle.
- Using a standard cookie scoop or two tablespoons, portion the dough onto the prepared baking sheet, spacing each mound about 2–3 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain pale and puffy. The cookies will continue to bake from residual heat once removed from the oven, so a slightly underbaked appearance is ideal for a soft, chewy texture.
- Immediately sprinkle each cookie with a light dusting of flaky sea salt to balance the sweetness and enhance the butterscotch flavor. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- Once cooled slightly, the cookies are ready to enjoy — crisp-edged, gooey-centered, and irresistibly rich with the flavors of butterscotch, chocolate, and toasted pecans.