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 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.
HOW TO MAKE COOKIES CHEWY
- 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.
HOW TO STORE YOUR Butterscotch Chip COOKIES:
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.
COOKIE BAKING DO’S AND DONT’S:
- 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
- Yield: 36 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 36 servings, Amount per serving: 147 calories, Calories: 147g, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 26mg, Sodium: 123mg, Potassium: 19mg, Sugar: 12g, Vitamin A: 3.8g, Calcium: 1.3g, Iron: 3g
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