Butterscotch Chocolate Chip Cookies

Cookies with butterscotch and chocolate chips.

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!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Servings: cookies

Calories: 235kcal

Author: Kelsey Byrnes

Ingredients

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

Instructions

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!

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