Articledessert#Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies

Soft, chewy cookies loaded with both butterscotch chips and chocolate chips, ready to bake in about 25 minutes — no chilling time required.

July 20, 2026538 words · 3 min read

dessertoven-bakedamericansnack

Prep

15 min

Cook

10 min

Total

25 min

Servings

Calories

172

Butterscotch chips add a caramel-like sweetness to these cookies that plays nicely against the more familiar chocolate chips, without either one overpowering the other. The dough comes together quickly with no chilling required, so these bake up soon after mixing. Pulled from the oven while the centers still look a touch underdone, they finish soft and chewy once cooled.

Soft, chewy cookies loaded with both butterscotch chips and chocolate chips.

Why You'll Love This Recipe

Fast: ready in about 25 minutes (15 min prep, 10 min cook)
Simple: 11 everyday ingredients
Feeds the family: 24 servings
Light: about 172 calories per serving

Ingredients

1 cup 2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Instructions

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time, then mix in the vanilla until well combined.
Whisk the flour, baking soda, baking powder, and salt together in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the butterscotch chips and chocolate chips until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges turn golden but the centers still look soft.
Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.

Cooking Tips

Cream the butter and sugars until genuinely light and fluffy for the best texture.
Space the dough generously on the baking sheet since the cookies spread as they bake.
Pull the cookies out while the centers still look slightly soft — they'll firm up as they cool.

Substitutions

White chocolate chips can replace butterscotch chips.
Dark chocolate chips can replace semi-sweet.
Dark brown sugar can replace regular brown sugar for a deeper flavor.

Storage

Store in an airtight container at room temperature for up to a week.
Freeze baked cookies for up to 3 months.
Freeze raw dough balls for up to 3 months and bake straight from frozen with a couple extra minutes.