These chewy butterscotch chocolate chip cookies are a delicious twist on chocolate chip cookies! Each cookie is packed with butterscotch flavor and a touch of coffee to balance the sweetness. You can make this recipe in one bowl in just 30 minutes!
These butterscotch chip cookies are based on my viral coffee chocolate chip cookies! Just like those cookies, they have a chewy center and crispy edges thanks to using melted butter.
You can make these butterscotch chocolate chip cookies with simple ingredients and no special equipment; I even used the same base for my chocolate chip raspberry cookies!
Table of Contents
Why You’ll Love This Recipe
- These butterscotch cookies have an extra egg yolk and melted butter in the cookie dough which gives them the best chewy texture and crispy edges.
- You only need one bowl, no stand mixer is required to make them. (Try our chocolate pumpkin cookies, toffee cookies, and molasses cookies for more one-bowl recipes!)
- Each cookie is packed with both butterscotch chips in the cookie dough and on top – they are perfect for butterscotch lovers!
- This is an easy recipe to make; they are ready to eat in 30 minutes, just like my Biscoff butter cookies!
Ingredient Notes and Substitutions
Butterscotch chips: You can find butterscotch chips in the baking aisle of the grocery store or online through Amazon. You can substitute caramel chips if needed.
Chocolate chips: This recipe calls for semi-sweet chocolate chips but you could also use dark chocolate chips or white chocolate chips.
Coffee: I tested these butterscotch chocolate chip cookies and found they were a little too sweet from the butterscotch; so the addition of coffee cuts through the sweetness! I recommend using espresso powder for best results. Instant coffee can be substituted but will give the dough a browner color.
Egg yolk: If you’ve tried my M&M chip cookies, you’ll know the extra egg yolk yields an extra chewy texture and gooey center. I don’t recommend leaving it out or the dough will be dry!
Find the full ingredient measurements and instructions in the recipe card below!
How to Make Butterscotch Chocolate Chip Cookies
Before you start, line two baking sheets with parchment paper and preheat the oven to 350 F/180 C.
Step 1: Melt the butter. In a small bowl, melt the butter in the microwave (or on the stove) for 30-60 seconds. You want it to be melted but not scorching hot or the butter will start to lose its moisture.
Stir in the coffee and set aside to cool to room temperature; 5 minutes.
Step 2: Whisk in the sugar. Scrape all of the butter into a large mixing bowl. Whisk in the granulated sugar and light brown sugar for 1 minute until well combined.
Step 3: Mix in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until combined.
Step 4: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking soda, and salt until almost combined. There should be some dry flour pockets remaining!
Step 5: Mix in the chocolate. Fold the butterscotch chips and chocolate chips into the cookie dough until just combined. Set the bowl aside for 10 minutes to firm up, this will make it easier to scoop!
Step 6: Scoop and bake! Use a cookie scoop to scoop the dough onto the prepared baking sheets, 2-3 inches apart. Bake one tray at a time, until the edges are golden brown but the center is still soft and underbaked.
Straight out of the oven, press a few more butterscotch and chocolate chips into the top of each cookie. Allow the pan to cool on a wire cooling rack, then remove and enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Give the cookies a scoot. For perfectly round cookies, use a large round cutter or an upside-down glass jar to “scoot” the edges of the cookie straight out of the oven. This won’t work once they have started to cool!
- Top with more chips. Once they are done baking, press a few extra chips and a sprinkle of flaky sea salt onto the tops of the cookies!
Storage and Freezing
Store leftover butterscotch cookies in an airtight container for 2-3 days at room temperature.
If you want to freeze the dough balls, flash freeze them on a baking tray first, then transfer them to a freezer bag or airtight container. They can be frozen for up to 3 months. Let them come to room temperature before baking!
Recipe FAQs
Butterscotch has flavors of caramel, molasses, and browned butter. It tastes most similar to caramel!
If you don’t care for butterscotch chips, you can leave them out or you can try some of my other chocolate chip cookie recipes like my Oreo chip cookies!
If you can’t find butterscotch chips, you can substitute caramel chips instead!
These butterscotch chocolate chip cookies have not been tested with gluten-free flour but I’d love to hear how they turned out if you try it!
You do not chill the dough for this recipe as it is specifically tested to bake straight away (similar to my pumpkin cookies). You can still freeze or chill the dough, but it will need to be brought back to room temperature before baking!
other chocolate chip recipes you’ll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chewy Butterscotch Chocolate Chip Cookies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 12 tablespoon unsalted butter
- 1/2 tsp espresso powder
- 1/2 cup + 2 tbsp light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour, *see notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Melt the butter then stir in the coffee grounds. Set aside to cool to room temperature, about 5 minutes.12 tablespoon (168 g) unsalted butter, 1/2 tsp espresso powder
- Scrape all of the butter into a mixing bowl and add the sugar and brown sugar. Whisk vigorously to combine for 1 minute.1/2 cup + 2 tbsp (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla for 30 seconds.1 (55 g) large egg, 1 (18 g) large egg yolk, 2 teaspoon vanilla extract
- Mix in the flour, baking soda, and salt until almost combined. Then fold in the chocolate chips and butterscotch chips. Set the bowl of dough aside for 10 minutes, this will firm up the dough and make it easier to scoop.2 cups (260 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1/4 cup (55 g) butterscotch chips, 1/4 cup (55 g) semi-sweet chocolate chips
- Scoop the cookie dough with a 2-tbsp cookie scoop onto the prepared baking sheets (13 cookies max on each tray). Bake on the middle rack of the oven for 8-9 minutes, or until the edges are golden. Straight out of the oven, press more chocolate and butterscotch chips on top. Then let the tray cool completely on the wire rack before removing them.
- Store leftover butterscotch cookies in an airtight container at room temperature for 2-3 days. If you wish to freeze the dough balls for later, store them in a freezer bag or airtight container. When you are ready to bake them, let the dough come to room temperature before baking!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I made these for my office bake off and used Reese’s peanut butter chips instead of butterscotch! Can honestly say they’re the best cookies I’ve ever had and everyone at work loved them!! Thanks for the recipe