Butterscotch Chip Cookies

36 servings
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 25 minutes

Butterscotch Chip Cookies are deliciously buttery classic chocolate chip cookies loaded with a cup full of butterscotch chips to take this cookies to a whole new level!

It’s amazing what adding a cup of butterscotch chips will do to a classic Chocolate Chip Cookies recipe just like we did when we added caramel to our Caramel Chocolate Chip Cookies. You’re going to LOVE the flavors in this cookie!

Butterscotch Cookies Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies accomplish the almost impossible, making chocolate chip cookies even better! Butterscotch chips are often overlooked in the baking aisle, I’m guilty of it too. But seeing that gorgeous shiny golden bag on sale a couple of weeks ago I decided I needed to bake with them and I promise you, you will want to as well.

We love experimenting with new flavors. I made this recipe with five times, testing it with every flavor of chocolate chips and milk chocolate seemed to work best with the butterscotch flavors. Next time you make these I’d recommend using white chocolate chips, they were a close second for being the most perfect cookies ever.

These cookies were made for sharing, they are so incredibly rich with the two kinds of chips, you don’t even have to just love butterscotch to love them. These chewy cookies will convert even someone who has never tried butterscotch before into a fan.

What are butterscotch chips?

Butterscotch chips are made of sugar, vanilla and milk and they taste like your favorite wrapped butterscotch candy you used to enjoy growing up. I like the Guittard brand, and if you wait for sales you can often find it for less than other brands and the flavors are much better than the store brand or the Nestle brand.

You should not substitute butterscotch candies in this cookie recipe as they are not the same as butterscotch chips.

Single Butterscotch Cookie


  • Use a combo of brown sugar and granulated sugar in your cookie recipe like we do in this one make the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • Use a silicone mat on your baking sheets if you find the bottoms of your cookies are browning too much.
  • Make sure you refrigerate your cookie dough balls before baking or they can flatten and get too crispy.
  • Refrigerating these cookies lets the butter harden again before baking. I call for 30 minutes, this is a minimum.


Keeping cookies fresh is simple. Store them in an airtight container on your counter. If you find they are getting stale quickly keep a slice of bread in the container with the cookies.

Can you freeze these Butterscotch Cookies? Yes, you absolutely can, just freeze them with parchment paper between layers.

Baking Frozen Cookie Dough: If you want to freeze this cookie dough just freeze the dough balls after scooping. They will require 2-3 additional minutes of baking.


  • Preheat your oven well ahead of time and check the temperature with an oven thermometer.
  • Store them in a good tupperware container (this will ensure it stays airtight and they don’t go stale).
  • Make sure to only mix in the dry ingredients until just combined.
  • Use an electric mixer to beat the butter and sugar well until very light and fluffy before adding in any more ingredients.

More Cookie Recipes:

Butterscotch Chip Cookies

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Butterscotch Chip Cookies

Butterscotch Chip Cookies are deliciously buttery classic chocolate chip cookies loaded with a cup full of butterscotch chips to take this cookies to a whole new level!
Yield 36 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup milk chocolate chip


  • Add the butter, sugar and brown sugar to a stand mixer on medium speed with the paddle attachment and cream until light and fluffy, about 1-2 minutes.
  • Add in the eggs and vanilla extract until fully combined then sift together the flour, baking soda and salt and add it to the stand mixer until just combined.
  • Add in the butterscotch and milk chocolate chips until just combined then refrigerate your batter for 30 minutes.
  • Preheat oven to 375 degrees and using a tablespoon sized scoop, scoop the dough onto your cookie sheets and bake for 8-9 minutes.


Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 19mg | Sugar: 12g | Vitamin A: 190IU | Calcium: 13mg | Iron: 0.5mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These are one of my favorite cookies!! I love butterscotch with chocolate chips! They don’t last long at my house!

  2. Love the idea of adding butterscotch chips – I’ve never thought of that! Definitely adding these to my next recipe.