Looking for the BEST chocolate chip butterscotch cookies? Look no further! These soft and chewy butterscotch chocolate chip cookies can be made in one bowl, no stand-mixer required and no chill time - dough to devouring in 30 minutes.
Why these Cookies are the Best!
- Milk chocolate and butterscotch morsels - the milk chocolate compliments the butterscotch but doesn't overpower it. They work together to make the perfect cookie for a butterscotch lover!
- Cinnamon works to compliment butterscotch and gives these cookies a subtle warmth.
- Baking soda and baking powder - using both leavening agents gives these cookies a soft and chewy texture.
- Flaked sea salt adds a bit of panache aesthetically, but also the salt works to enhance the flavour of the chocolate and butterscotch.
- Butter - unsalted butter, softened at room temperature. You can use salted butter here, but it will add salt to the overall recipe. If you opt for this substitution, I'd recommend reducing the amount of added salt by about half.
- Brown sugar - soft brown sugar (sometimes called muscovado), firmly packed.
- White sugar - superfine granulated sugar or caster sugar work best in this recipe.
- Egg - a large egg at room temperature.
- Vanilla extract - my favorite baking ingredient! Vanilla goes a long way to enhancing the flavour in your bakes and recipes.
- Flour - all purpose flour or plain flour work in this recipe.
- Baking powder
- Baking soda
- Ground cinnamon
- Butterscotch morsels
- Milk chocolate chips - you can use milk chocolate morsels, chunks or chop your own solid milk chocolate for this recipe.
- Sea salt flakes (optional) - I like using a touch of Maldon Sea Salt here. These are the large flakes of sea salt, which look great as a finishing touch on top of your cookies. The added salt can also help accentuate the flavours of chocolate and butterscotch in the morsels.
How to Make Chocolate Chip Butterscotch Cookies
This is a super simple one bowl recipe! Start by preheating your oven with a cookie sheet inside.
creaming your softened butter with your sugars - I do this by beating with a handheld electric mixer for about 2 minutes.
Next add the egg and vanilla extract, beating to incorporate. Then, sift in the dry ingredients - the flour, baking soda, baking powder, salt and ground cinnamon. Stir this into your dough with a spatula, trying to ensure you don't leave any flour clumps unmixed. And finally add the butterscotch and chocolate chips, reserving a small handful of each to decorate your cookies.
Remove your preheated baking tray from the oven and line with a piece of parchment paper. Scoop cookie dough balls onto this, well spaced. Using a dampened palm, gently press each cookie dough ball down to flatten slightly and add a few of your reserved butterscotch morsels and chocolate chips.
Bake in the centre of your preheated oven for about 13 minutes, looking for the edges to go golden. When baked, remove and sprinkle with a little sea salt (if using). Allow to cool on the pan for about 2 minutes before transferring to a wire rack to continue cooling. Repeat the baking process until you've finished your cookie dough. This recipe usually makes about 16 cookies, scooped with an OXO #40 scoop (1.5 tablespoons per scoop).
Tips for this Recipe
- Heat your cookie sheet in the oven while it is preheating. This helps to give your cookies a more even bake if you're expecting to need to bake in a few batches instead of just all at once. It also works well with a no chill cookie, to help keep them soft and chewy.
- This recipe uses a handheld electric beater for the ease of creaming the sugar and butter. There are a few options here - you can use a spatula instead or you can also opt for melting the butter. If you melt the butter, you need to then whisk with the sugars until its emulsified and fully incorporated. This sometimes takes a little longer than the 2 minutes specified for beating.
- Sifting the dry ingredients is a useful way to distribute the raising agents and salt. I'm not going to lie, I've definitely made these cookies without bothering to sift! But I do recommend it for better consistency across your cookies.
- You can make these cookies in all manners of sizes. If you want to make smaller cookies or larger cookies, just be aware that baking times will vary. I've not tested this recipe for all sizes/shapes. Just keep an eye for the edges going golden!
- Reserving a small amount of your butterscotch morsels and chocolate chips from adding to the cookie dough means you can add these on top of the cookie dough balls. This gives a nice look to the baked cookies - with a couple of chips guaranteed to show on top. This is technically optional and has no real impact on the flavour of the cookies - its a purely aesthetic choice. If you'd rather just add all of the morsels and chips to the batter and bake, they'll still be delicious!
- I like to pre-scoop all of my dough balls before baking. I place them on a spare sheet of parchment. This means I can see how many cookies I'll be able to make before I start baking and can adjust them by hand if needed.
- Sprinkle with your sea salt when the cookies are fresh out of the oven - this will help the salt to adhere to the still warm cookie dough. If you wait too long, it will fall off more easily.
These chocolate chip and butterscotch cookies will last for about 4 days at room temperature if stored in an airtight container. You may find that the added salt on top dissolves if your kitchen runs particularly humid, but in general, the cookies will keep well and taste delicious!
Yes! These cookies can be frozen - though for best results, I recommend freezing the dough, rather than the baked cookies. Cookie dough freezers really well and can essentially mean you have cookies on demand!
To freeze, once you've made your dough, scoop into cookie dough balls (just like you would do for making your cookies). Place these balls on a piece of parchment on a freezer proof plate. Sit these in the freezer for a couple of hours until hard and then transfer to a ziploc bag or other freezer safe container for easy freezer storage.
You can bake these from frozen - they will take a bit longer to bake, but way for the edges to turn golden.
Sure! Personally, I find that milk chocolate goes best with the butterscotch, without overshadowing the flavour.
If you'd like to substitute with dark chocolate chips or morsels, you absolutely can. Similarly you can use semi-sweet chocolate or even white chocolate here. It's fundamentally a personal preference and a flavour choice.
Like the looks of this bake? Try:
Chocolate Chip Butterscotch Cookies
- ½ cup unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- ¼ cup superfine granulated sugar or caster sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 1¼ cup all purpose flour or plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 oz butterscotch morsels
- 4 oz milk chocolate chips or chunks
- 2 teaspoon flaked sea salt optional for decoration
- Begin by preheating your oven to 350°F (175C/155C Fan) - place your cookie sheet in the oven while it preheats.
- In a large mixing bowl, beat together your softened butter and sugars until light and well combined - about 2 minutes with a handheld electric beater.
- Add the egg and vanilla, beating to incorporate.
- Sift the flour, baking powder, baking soda, salt and ground cinnamon straight into the batter and stir together using a spatula, ensuring no flour remains unmixed.
- Finally, add most of the butterscotch morsels and chocolate chips, reserving a small handful of each for adding to the cookies just before baking. Stir the dough together to distribute the chips.
- Remove you pre-heated baking sheet from the oven and line with a sheet of parchment paper.
- Scoop balls of cookie dough and place well spaced the piece of parchment. Using a dampened palm gently press the top of each dough ball to flatten slightly and then add a couple of the reserved butterscotch morsels and chocolate chips.
- Bake in the centre of the preheated oven for about 13 minutes (watching for the edges to start turning golden). Then remove from the oven and sprinkle with sea salt flakes if using. Allow to cool on the cookie sheet for about 2 minutes before removing to a wire rack to finish cooling.
- Repeat the baking process until you have finished using up your dough. (see note)