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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!

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Butterscotch Chocolate Chip Cookies stacked up on a tray.

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!!
Ingredients needed to make Butterscotch Chocolate Chip Cookies measured out and on a white background.

Ingredients Needed

  • 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
  • Salt
  • ​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.

Butter, white sugar and brown sugar that's been mixed in the clear bowl of a stand mixer.

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.

Chocolate and butterscotch chips being added to a cookie dough.

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.  

Cookie dough balls on a baking sheet.

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!!  

Cookies stacked on a wooden cutting board.

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 1/2 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!

Other Favorite Cookie Recipes

Classic Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

​Chocolate Cookies with White Chocolate Chips

White Chocolate Biscoff Cookies

Cookies with butterscotch and chocolate chips.

Butterscotch Chocolate Chip Cookies

Author: Kelsey
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
24 cookies
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!


  • 1 cup salted butter softened
  • 1 1/4 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butterscotch chips plus additional for topping, if desired
  • 1/2 cup semi-sweet chocolate chips plus additional for topping, if desired


  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and sugar. Mix on low until combined then on high until light and fluffy.
  • Add the eggs and vanilla and mix until well-combined, scraping the bowl with a rubber spatula halfway through mixing.
  • Add the flour, baking soda and salt and mix until incorporated.
  • Add the butterscotch and chocolate chips and stir just until well-dispersed throughout.
  • **Optional** Cover the dough and refrigerate for up to 36 hours.
  • Use a cookie scoop to evenly scoop the cookie dough onto the prepared baking sheets. You should have about 24 cookies. Do NOT press the cookies down to flatten them at all.
  • Bake one sheet at a time for 10-12 minutes or until a light golden brown around the edges (the center might still look a bit doughy). Do NOT overbake!
  • Press a few additional chocolate chips onto the cookies while they're still hot!
  • Let them cool completely on the pan. The heat from the pan will continue to bake the cookies.
  • Repeat until the pans of cookies have all been baked and enjoy!


Calories: 235kcal | Carbohydrates: 32g | Protein: 2.3g | Fat: 11g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 50mg | Fiber: 0.6g | Sugar: 20g | Vitamin A: 257IU | Calcium: 15.3mg | Iron: 1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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