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Butterscotch Chocolate Chip Cookies Recipe

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4.4 from 87 reviews

Deliciously sweet and rich Butterscotch Chocolate Chip Cookies featuring a perfect balance of flavors with butterscotch and semisweet chocolate chips, enhanced by a sprinkle of sea salt for a delightful sweet and salty twist. These chewy, soft cookies are easy to make and perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter (straight from fridge or room temperature)
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • Optional: walnuts (quantity as desired)

For Garnish

  • Sea salt sprinkles (for the sweet and salty vibe!)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer set to medium speed to beat the unsalted butter with both the brown sugar and granulated sugar. Beat until the mixture is smooth and uniform, with no visible chunks of butter remaining.
  3. Add Egg and Vanilla: Reduce the mixer speed to low and add in the egg and vanilla extract. Mix just until they are fully incorporated to maintain a tender cookie texture.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix gently until just combined, being careful not to overmix which can result in tough cookies.
  5. Incorporate Chips and Add-ins: Fold in the butterscotch chips, semisweet chocolate chips, and optional walnuts using a spatula or mixer at low speed until evenly distributed without overworking the dough.
  6. Portion Dough: Using a small or large ice cream scoop or a heaping tablespoon, drop the dough onto the prepared baking sheets. Arrange 6 to 8 cookies per sheet based on the size you prefer. Optionally, gently press a few extra chips on top of each dough ball for a more visually appealing finish.
  7. Bake Cookies: Bake one sheet at a time in the preheated oven. Medium-sized cookies (about 2 tablespoons of dough) should bake for 8-10 minutes. Larger cookies (about ¼ cup dough) require 10-13 minutes. Bake until the edges and bottoms are lightly browned and the tops are just firm to the touch.
  8. Cool and Finish: Remove baked cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to wire racks to cool completely. While the cookies are still warm, sprinkle sea salt over the top to enhance the sweet and salty flavor combination.
  9. Serving: Makes between 12 to 30 cookies depending on the size of portions scooped.

Notes

  • For a crunchier texture, consider chilling the dough for 30 minutes before baking.
  • Feel free to customize with add-ins such as chopped nuts or dried fruits.
  • Do not overmix the dough once the flour is added to avoid tough cookies.
  • Sea salt sprinkles elevate the flavors but can be omitted if preferred.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: butterscotch chocolate chip cookies, sweet and salty cookies, chewy cookies, easy cookie recipe, homemade cookies

Find it online: https://trendytasterecipes.com/butterscotch-chocolate-chip-cookies-recipe/