These Butterscotch Chocolate Chip Cookies are a sweet treat that combines two delicious flavors! With soft, chewy texture and a burst of butterscotch goodness, they are hard to resist.
Honestly, the mix of chocolate and butterscotch makes every bite feel like a hug for your taste buds! I love baking a batch and sharing them with friends—it’s like spreading joy in cookie form!
Key Ingredients & Substitutions
Unsalted Butter: The butter gives the cookies a rich texture. If you don’t have unsalted, you can use salted butter, just skip adding any extra salt to the recipe.
Brown Sugar: This adds moisture and flavor. If you need a substitute, you can use coconut sugar or make your own brown sugar using granulated sugar and molasses (1 cup white sugar + 1 tbsp molasses).
Butterscotch Chips: These are key for that sweet, caramel-like flavor. If you can’t find them, try using toffee bits or even white chocolate chips as an alternative.
All-Purpose Flour: Standard flour will work here, but if you’re going gluten-free, a 1:1 gluten-free baking flour can be a great swap.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is essential for giving your cookies the right texture. It incorporates air, making them light and fluffy. Here’s how to do it right:
- Start with room temperature butter; it should be soft but not melting.
- In a mixing bowl, beat the butter with sugars on medium speed for about 3-5 minutes until it looks lighter in color and fluffy.
- Scrape down the sides of the bowl to ensure everything is mixed evenly.
This step is crucial for the perfect cookie texture, so take your time to get it right!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- Optional: flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. In total, you’ll need around 30 minutes to have warm, fresh cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, add the softened unsalted butter along with the packed brown sugar and granulated sugar. Using a hand mixer or a sturdy wooden spoon, mix everything together until it becomes light in color and fluffy. This should take about 2-3 minutes.
3. Mixing in the Eggs and Vanilla:
Next, beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then, stir in the vanilla extract until everything is well combined.
4. Combining the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just incorporated. Be careful not to overmix!
5. Adding the Chips:
Now it’s time to fold in the butterscotch chips and semisweet chocolate chips. Use a spatula to mix them evenly into the dough.
6. Shaping the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading as they bake.
7. Optional Sea Salt Topping:
If you like, sprinkle a little flaky sea salt on top of each dough ball before they go into the oven. This adds a lovely contrast to the sweetness!
8. Baking the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown around the edges while still being soft in the center.
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Your butterscotch chocolate chip cookies are now ready to be devoured! Serve them warm or store them in an airtight container for later. Enjoy with a glass of milk or your favorite beverage!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter, but make sure it is softened just like you would with butter. Keep in mind that this may slightly change the flavor and texture of the cookies.
How Can I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them by wrapping each cookie in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
What If I Don’t Have Butterscotch Chips?
If you’re out of butterscotch chips, no worries! You can substitute them with more chocolate chips, or use toffee bits or white chocolate chips for a similar sweetness and texture.
Can I Add Nuts to This Recipe?
Absolutely! Chopped walnuts or pecans would make a great addition. Just fold them into the dough along with the butterscotch and chocolate chips for extra crunch and flavor.
