Butterscotch Chip Cookies

by Sabrina Snyder

Last Update:

11 Comments

5 from 5 votes
24 servings
Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 30 minutes
Total Time 54 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Butterscotch Chip Cookies are deliciously buttery classic cookies loaded with warm, caramelized, creamy flavor from butterscotch chips.

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

Baked dessert cut in half to show the inside
Collage of baked desserts
Recipe Snapshot

Why You’ll Love These Cookies?

  • Easily prepped and ready for the family to enjoy in less than an hour!
  • Make an extra batch of cookie dough and freeze it, then simply take it out and bake it whenever a cookie craving hits!

Sabrina’s Butterscotch Chip Cookies Recipe

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. I 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.

Recipe Card

Dinner, then Dessert

Butterscotch Chip Cookies Recipe

Butterscotch Chip Cookies are deliciously buttery classic cookies loaded with warm, caramelized, creamy flavor from butterscotch chips.
Yield 24 servings
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Baked dessert cut in half to show the inside
PrintRate

Ingredients
 

  • 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

Instructions

  • 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 dough 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.

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 184mg | Potassium: 29mg | Fiber: 1g | Sugar: 19g | Vitamin A: 283IU | Vitamin C: 0.05mg | Calcium: 19mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Note from Sabrina

Be sure to refrigerate your cookie dough balls for at least 30 minutes before baking. This gives the butter time to firm back up, which helps the cookies hold their shape in the oven instead of spreading too much and becoming thin or overly crispy. The 30 minutes is a minimum, so if you have extra time, letting the dough chill a little longer is perfectly fine. It’s a simple step that makes a big difference in getting soft, chewy cookies with just the right amount of crispness around the edges!

Table of contents

Back to Table of Contents

About this Recipe

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. Butterscotch chips are made of sugar, vanilla and milk and they taste like your favorite wrapped butterscotch candy you used to enjoy growing up. These chewy cookies will convert even someone who has never tried butterscotch before into a fan. Make them the original way first and then the next time you make these I’d recommend using white chocolate chips, they were a close second for being the most perfect cookies ever.

Can this be made ahead of time?

Yes, you absolutely can make these ahead of time. Just freeze the cookie dough in dough balls after scooping with parchment paper between layers. They will require 2-3 additional minutes of baking.

Recipe Tips & Tricks

  • Use a combo of brown sugar and granulated sugar in your cookie recipe like we do in this one make the best cookies.
  • It is important 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.
  • Preheat your oven well ahead of time and check the temperature with an oven thermometer.
  • Use a silicone mat on your baking sheets if you find the bottoms of your cookies are browning too much.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • You should not substitute butterscotch candies in this cookie recipe as they are not the same as butterscotch chips.

How to Store

  • Store: Keeping cookies fresh is simple. Store them in a good airtight container (this will prevent them from going stale). If you find they are getting stale quickly keep a slice of bread in the container with the cookies.

Other Delicious Cookie Recipes

Pin pic of closeup of dessert with banner on the top

Photos used in previous version of this post:

top view of a baked desserts with orange and brown chips
holding up a cookie
Collage of homemade cookies holding up one and one split in half
Chip cookies split in half
Stack of cookies

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

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

    Reply

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

    Reply