These Butterscotch Chocolate Chip Cookies make a decadent swap for regular chocolate cookies! Imagine chocolate, butterscotch, and toffee, all in a soft, thick cookie? They're amazing!! All you cookie lovers out there you have to give them a try.
Are you ready to experience the heavenly combination of butterscotch and chocolate chips in a delightful cookie?
These butterscotch chocolate chip cookies are the perfect treat combining butterscotch and white chocolate chips in a dark chocolate cookie.
These cookies are versatile enough to be enjoyed during family gatherings, work potlucks, or even as a cozy dessert for a quiet evening at home.
If you love this cookie, you've got to try this easy toffee shortbread recipe, butterscotch brownies, Tiramisu Cookies, Peppermint Mocha Cookies or our delicious Chocolate Chip Cookie Cups recipe.
Why You Will Love Butterscotch Chocolate Cookies
- Great Texture! These cookies have a crispy outside and soft, gooey inside.
- Easy Recipe! A cookie recipe that's super easy to make.
- So Much Versatility. Add some nuts and use different types of chips to create new flavor combinations.
- Always a Hit. An excellent choice for parties, gatherings, or for your family.
Ingredients s
All you need are a handful of simple ingredients to make a batch of these cookies. Here's a look at the highlights but be sure to check the full list and quantities in the recipe card.
- Unsalted Butter: It's my favorite for baking but you can also use use salted butter and omit the salt.
- Granulated Sugar and Brown Sugar: Add more brown sugar and less white sugar for a chewier cookie or more white sugar and less brown sugar for a crisper cookie.
- Cocoa powder: Use a high-quality cocoa powder for the best flavor.
- All-purpose flour: Gives the cookies the structure they need. You can also make a gluten-free version by using a gluten-free flour blend
- Vanilla extract: Vanilla is a universal crowd-pleaser, but feel free add your desired extract flavor to your cookie dough like almond, coconut, or banana extract instead.
- Coffee: Adding coffee to the cookies really enhances the chocolate flavor.
- White Chocolate Chips and Butterscotch Chips: A winning combination for these chocolate butterscotch cookies.
- Toffee bits: Adds a wonderful buttery, caramel flavor to your cookies.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this (Alternate Keyword here)
- Add Nuts: Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, macadamia or walnuts to give your cookies added crunch.
- Add Sea Salt: Balance the sweetness by sprinkling a touch of flaky sea salt on top of each cookie.
- Add Some Cinnamon: A hint of cinnamon complements the caramel from the butterscotch chips and toffee bits.
- Use Different Chips: You can swap the chips for different flavors. Use dark or semi-sweet chocolate in place of the white or peanut butter instead of butterscotch. There are lots of possibilities here.
How to Make Butterscotch Chocolate Cookies
It takes just minutes to mix up a batch of cookies! Let's get started.
- Cream together the butter and sugars using an electric hand mixer until light and fluffy.
- Add the eggs one at a time along with the vanilla and coffee. Mix after each egg and scrape down the sides of the bowl as needed.
- Add the flour, salt, and baking powder and mix until incorporated.
- Add the cocoa powder and mix it in. The batter will become very thick.
- Fold in the toffee bits, white chocolate, and butterscotch chips.
- Mix just enough to incorporate the chips and toffee throughout the cookie dough. Cover and refrigerate the dough at least an hour or overnight.
- Shape the dough into discs between ¾-1 inch in height and about 2 inches wide.
- Bake the cookies until the edges have just begun to set but the centers are still very soft and cracked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 to 10 minutes before moving them to a wire rack until they are completely cooled.
⭐️ Hint: Cookies are done when they are just beginning to brown around the edges and still soft in the center. They continue to cook on the baking sheet before placing on wire rack to completely cool.
If you love recipes like this, you may also enjoy our Boston cream pie cookie bite, Dark Chocolate Cookies with Sea Salt, Butter Toffee Recipe or our Maple Cookies With Brown Sugar recipe.
Storage
How to Store Cookies. Store the cookies in an airtight container with a slice of bread for up to 3 days at room temperature or in the freezer for up to three months.
Make Ahead. Freeze the dough wrapped in parchment paper and inside a resealable bag or air tight container for up to three months. You can also roll the dough into small balls, place them on a baking sheet lined with parchment paper, and freeze for about an hour, or until the dough balls are firm. Then transfer them to a container.
PRO TIP: Freezing the dough in balls allows you to enjoy a specific amount of freshly baked cookies whenever you want without the mess and time commitment of preparing the dough each time.
Bake: Let the dough thaw in the refrigerator and then bake as usual.
Serving Suggestions
These amazing cookies are perfect with a glass of milk or a cup of coffee. They also make a great addition to a dessert table alongside sweet treats like:
- Chocolate Chip Cookies Without Brown Sugar
- Copycat Subway Double Chocolate Chip Cookies
- Chocolate Chip Cheesecake Filled Cookies
- Cosmic Brownie Cookies
Tips
Here are some helpful tips to make your Butterscotch Chocolate Chip Cookies turn out great the first time around!
- Room Temperature Ingredients. Make sure all your ingredients are at room temperature before starting for best results.
- Let the Dough Rest. Allowing the dough to rest in the refrigerator for at least an hour or even overnight will result in a more tender and chewy cookie.
- Rotate During Baking. Halfway through baking rotate the sheets from front to back and from top to bottom. This ensures even baking and browning.
- Don't Over Bake. Remove the cookies from the oven when they are just beginning to brown around the edges but are still a bit soft in the center. They will continue to cook on the baking sheet as they cool.
- Use a Scoop. A two tablespoon cookie scoop makes consistently sized and shaped cookies. You can also use a measuring spoon instead to measure out desired amount of cookie dough.
- Chewy vs Crispy Cookies. For a chewier cookie, chill your dough, replace some white sugar with more brown sugar, and bake for a slightly shorter time. For a crispier texture, bake the cookies for a bit longer and use less white sugar in place of some brown sugar.
FAQ
Do you have questions about Butterscotch Chocolate Chip Cookies? Here are some of the most commonly asked questions about them.
Butterscotch chips are made from a mixture of brown sugar and butter, while caramel chips are made from sugar and heavy cream. The flavors are similar, but butterscotch has a deeper, more molasses-like taste, while caramel is creamier and smoother.
For chewy cookies, you should use more brown sugar and chill the dough in the refrigerator before baking. For crispier cookies, increase the proportion of white sugar and bake at a lower temperature for a longer time.
More Cookie Recipes
Do you like cookies? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Butterscotch Chocolate Chip Cookies
Equipment
Ingredients
- 10 tblsp butter, unsalted, room temperature 1 ¼ sticks
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tblsp vanilla extract
- 1 tblsp coffee
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup unsweetened cocoa powder
- ½ cup white chocolate chips
- ½ cup butterscotch chips or caramel chips
- ½ cup toffee bits
Instructions
- In a large bowl (ideally with an electric mixer) cream together the butter and sugars until combined. Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed.
- Next add the flour, baking powder, baking soda, and salt. Then add the cocoa powder and mix until incorporated. The batter will become very thick. Fold in toffee bits, chocolate and butterscotch or caramel chips. Mix just enough to incorporate. Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well. Cover and refrigerate at least an hour, up to overnight.
- When you are ready to bake your cookies preheat your oven to 350 degrees. Prepare baking sheets with cooking spray or parchment paper. Set aside.
- Shape dough into discs between ¾-1 inch in height and 2 inces wide. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 10-14 minutes, depending on the size.
- Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely.
- Store in a sealed container.
Notes
- Room Temperature Ingredients. Make sure all your ingredients are at room temperature before starting for best results.
- Let the Dough Rest. Allowing the dough to rest in the refrigerator for at least an hour or even overnight will result in a more tender and chewy cookie.
- Rotate During Baking. Halfway through baking rotate the sheets from front to back and from top to bottom. This ensures even baking and browning.
- Don't Over Bake. Remove the cookies from the oven when they are just beginning to brown around the edges but are still a bit soft in the center. They will continue to cook on the baking sheet as they cool.
- Use a Scoop. A two tablespoon cookie scoop makes consistently sized and shaped cookies. You can also use a measuring spoon instead to measure out desired amount of cookie dough.
- Chewy vs Crispy Cookies. For a chewier cookie, chill your dough, replace some white sugar with more brown sugar, and bake for a slightly shorter time. For a crispier texture, bake the cookies for a bit longer and use less white sugar in place of some brown sugar.
Nutrition
This post was originally published January 2016. It has been updated for content and new images.
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