These Butterscotch Chocolate Chip Cookies are chewy on the inside and crisp around the edges. They're buttery, full of two types of chips and sure to satisfy even the strongest sweet tooth!Jump to Recipe
Why I Love These Cookies
- The texture is perfection!!! A chewy cookie with crisp edges.
- Perfect balance of sweet and salty. There's enough salt in the dough to offset the sweetness of the chips.
- Lots of butterscotch chips! There are chips mixed into the batter AND on top of the cookies.
- Everyone loves a regular chocolate chip cookie, but this is a fun way to change it up!!
- Butter - I use salted butter, but you can certainly use unsalted if you prefer. Be sure to let the butter come to room temperature before adding it.
- Brown Sugar - Dark brown sugar or light brown sugar will do.
- White Sugar
- Eggs - I use large eggs when baking
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Butterscotch Chips
- Chocolate Chips - I like to use semi-sweet chocolate chips so they don't make the cookies overly sweet. You can also use dark chocolate chips.
How to Make the Best Butterscotch Chocolate Chip Cookies
These cookies are super simple, but there are a few important things to pay attention to in order to have the BEST cookies with crisp edges and a chewy center.
Start by creaming the butter and sugars together the bowl of a stand mixer (or a large bowl with an electric mixer). Don't rush this part - it's an important step to get the texture just right! Once the mixture is light in color and fluffy, you can continue.
Next you'll add the eggs and vanilla. Be sure to use a spatula and scrape down the sides of the bowl to make sure everything is incorporated.
Lastly, you'll stir in the dry ingredients. It's important to spoon the flour into the measuring cup and level it off with a knife to ensure you're adding the right amount (packing too much flour will result in a dough that is too thick). Stir in the chips and your dough is ready!
NOTE: At this point, you can either bake the cookies right away, refrigerate for up to 36 hours or freeze cookie dough balls to bake later. If you choose to bake later, be sure to cover the dough tightly with plastic wrap.
When you're ready to bake, you'll like your baking sheets with parchment paper or silicone baking mats and preheat the oven.
Give the cookies some room to expand on the baking sheet while they're in the oven. I always recommend baking just one pan at a time for even baking.
How to make Perfectly Round Cookies
When the cookies come out of the oven, place a glass over a cookie and rotate it to shape the cookie into a nice round shape. I saw this on TikTok awhile back and now I ALWAYS use this trick for a couple reasons. First off, the shape is perfection! And second, I find that it actually makes the interior of the cookie a little extra chewy!!
NOTE: You need to do this as soon as the cookies come out of the oven. If you wait, they'll already be set in their shape.
After shaping them into a perfect circle, press a few chips on top of each cookie and let cool completely.
Pro Tip!! My grandma taught me to always test one cookie first. Bake that one cookie and if it spreads too much, add a couple tablespoons of flour to the batter. If it doesn't spread enough (though I've never had that issue with these cookies), you can press them down to flatten them a bit before they bake.
Fun Add-Ins and Variations
- Pecans and/or Walnuts - I love the added crunch of pecans in a cookie! Add ½ cup to the dough, if you'd like.
- Flaky Sea Salt - A little sprinkle of sea salt on top of the cookies once they come out of the oven is a nice way to contrast the sweetness!
- Chocolate Chunks - Some people prefer chocolate chunks instead of chocolate chips. That's totally fine!
- Peanut Butter Chips - Skip the butterscotch chips and add peanut butter chips instead!
- Use Brown Butter - Make browned butter then let it cool completely. Use this in place of the regular butter for a more rich, caramel-y flavor.
How to Store Cookies
Once the cookies have cooled completely, store them in an airtight container or in resealable bags. They'll stay good on the counter for up to 3-4 days. You can also place them in a freezer bag and freeze for a couple months. If you're going to keep them at room temperature, add a slice of bread to the container with the cookies. This will help keep the cookies soft!