These Butterscotch Chocolate Chip Cookies are a combination of a rich sweet caramel like flavor balanced with the bittersweetness of the dark chocolate. Top with flaky sea salt to help balance the sweetness with a bit of saltiness.
This recipe came about because I purchased sooo many butterscotch morsels after the holidays last year because they were on sale. I am never one to pass on a good deal. As I began to work on butterscotch recipes I realized I might have purchased a bit too much...so these cookies have been on repeat with family, friends and coworkers! The verdict? Some of the best cookies they have ever tried. 🙂
This recipe yields about 15 to 16 large cookies, and they are truly a great cookie to share with family and friends. Let's get into it!
Why You Will Love This Cookie
Easy To Make. Sometimes you just need a chocolate chip butterscotch cookie that comes together quickly. This recipe is it. You can prep, bake and devour these cookies in less than one hour. How is that for easy?
Throw In Some Nuts. Pump up the flavor and texture by adding chopped pecans or walnuts. You can even roast the nuts prior to adding to the cookie for added flavor.
Next Level Flavor. The base of this recipe is a chocolate chip cookie, and who doesn't love a chocolate chip cookie? The butterscotch morsels help boost the flavor profile to the next level.
Please read through the ingredients list so you can familiarize yourself with each ingredient. The ingredients and supplies can be found in most homes, or purchased at your local grocery store.
Butterscotch Morsels. You can find these at your local Target, grocery store or Amazon. I used Guittard which are absolutely delicious.
Dark Chocolate Bar. You can use dark chocolate morsels, but I highly recommend using a 70% dark chocolate bar. This recipe I used Tony's Chocolonely which has quickly become my absolutely favorite chocolate to eat and use in my bakes. I recommend using dark chocolate due to the bittersweet tones - it will help balance the extra sweetness from the butterscotch.
Pecans. A bit of texture and nutty flavor helps push the flavor profile on this cookie. You can substitute with walnuts, or omit entirely.
Dark Brown Sugar. This helps compliment the flavor of the butterscotch, but also lends to helping the cookie have a soft texture. You can substitute 1:1 with light brown sugar.
Confectioners Sugar. Also known as powdered sugar. This ingredient helps provide a tender cookie with its fine structure and added cornstarch.
Butter. I use unsalted butter, but you can use salted butter - just omit the added salt in the recipe (but not the flaky sea salt!).
Soften butter. Depending on how warm or cold your home may be will depend upon how long it may take to soften. A quick hack to help soften is to put a microwave safe bowl in the microwave for about 30 to 60 seconds without the butter. When done heating place the bowl over the butter. This will help soften within a few minutes. Quicken this step even further by cubing butter before placing the hot bowl over.
Refrigerate Chocolate Before Use. This will help chop up a bit easier without it melting as you touch it. I like to chop in advance, place in bowl and keep in the refrigerator as I work on the rest of the recipe.
Chop Nuts. I like my chosen nut to be as evenly dispersed as possible so that I can snag a bite every time. So I make sure to chop them up a bit - not into little bits, but more like little chunks.
How To Make Butterscotch Chocolate Chip Cookies
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine flour, baking powder, baking soda and fine sea salt in a bowl and whisk well. Set aside.
Step 2: Combine butter, sugar, confections sugar and vanilla in a separate bowl. Cream on medium high for about 2 minutes, or until light and fluffy.
Step 3: Add egg and mix on medium low until well combined.
Step 4: Add dry ingredients to wet ingredients. Mix on low until just combined.
Step 5: Chop chocolate bar and pecans, and add to cookie batter. Add butterscotch morsels to batter as well.
Step 6: Use rubber spatula to fold ingredients into cookie batter.
Step 7: Use 2 tablespoon scoop to scoop out dough and place on baking sheet. Place 2" apart. Optional: add additional chocolate, pecans or butterscotch morsels to top of cookie.
Step 8: Bake at 350 F for 13 minutes, or until edges are golden. Remove from oven and place on wire rack to cool.
Step 9: Use a large circle cookie cutter or round bowl to 'scoot' cookies when fresh out of the oven. Place around the cookie and make circular motions to help round out the cookie.
Yes, absolutely you can! Substitute with ¾ cup and any extra for topping.
You sure can. Semi-sweet chocolate is naturally sweeter than dark chocolate so be ready for a sweeter cookie. You can balance out the sweetness with the optional flaky sea salt as a topping post bake.
Unfortunately there is not 🙁 I have not experimented with gluten free baking but I do have it on my list to try in 2024.
I recommend following the recipe. The confectioners sugar helps provide a tender cookie, and I have not tested the recipe without it.
Pre-Bake Freeze. You may prepare recipe as listed, and once scooped refrigerate for 30 minutes. Then place in freezer safe ziplock bag or container and freeze for up to 3 months. When ready to bake simply remove from freezer and place on baking sheet. Add an extra 1 - 2 minutes of bake time, or until you see edges a golden brown.
Post Bake. You can keep at room temperature in a ziplock bag or airtight container for up to 5 days. You can also refrigerate for up to 2 weeks.
More Recipes To Enjoy
Vanilla Bean Sugar Cookies
Mexican Cinnamon Cookies
Apple Pie Cookies
If you have tried this Butterscotch Chocolate Chip Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Butterscotch Chocolate Chip Cookies
- hand mixer
- rubber spatula
- 2 tbsp scoop
- parchment paper
- mixing bowls
- 1 ¾ cup all purpose flour 210 g
- ¾ cup unsalted butter, softened 168 g
- ¾ cup dark brown sugar, packed 150 g
- ¼ cup confectioners sugar (powdered sugar) 28 g
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup butterscotch morsels
- 3 - 4 oz 70% dark chocolate bar or morsels
- ½ cup chopped pecans or walnuts
- flaky sea salt
- Combine flour, baking powder, baking soda and fine sea salt in a bowl and whisk well. Set aside.1 ¾ cup all purpose flour, 1 tsp fine sea salt, ½ tsp baking powder, ¼ tsp baking soda
- Combine butter, sugar, confections sugar and vanilla in a separate bowl. Cream on medium high for about 2 minutes, or until light and fluffy.¾ cup unsalted butter, softened, ¾ cup dark brown sugar, packed, ¼ cup confectioners sugar (powdered sugar), 1 tsp vanilla extract
- Add egg and mix on medium low until well combined.1 large egg
- Add dry ingredients to wet ingredients. Mix on low until just combined.
- Chop chocolate bar and pecans, and add to cookie batter. Add butterscotch morsels to batter as well.½ cup butterscotch morsels, 3 - 4 oz 70% dark chocolate bar, ½ cup chopped pecans
- Use rubber spatula to fold ingredients into cookie batter.
- Use 2 tablespoon scoop to scoop out dough and place on baking sheet. Place 2" apart. Optional: add additional chocolate, pecans or butterscotch morsels to top of cookie.
- Bake at 350 F for 13 minutes, or until edges are golden.
- Remove from oven and place on wire rack to cool.
- Use a large circle cookie cutter or round bowl to 'scoot' cookies when fresh out of the oven. Place around the cookie and make circular motions to help round out the cookie.
- Top with flaky sea salt.flaky sea salt