These gooey and chewy butterscotch chocolate chip cookies are a delicious twist on chocolate chip cookies. They are packed with chocolate chips and butterscotch chips, require zero chill time, and are ready to eat in 30 minutes!
These butterscotch chocolate chip cookies are the perfect twist on a chocolate chip cookie recipe!
Chocolate chip cookies are my favorite to put twists on, like peppermint chocolate chip cookies and toffee chocolate chip cookies.
These butterscotch cookies are packed with semi-sweet chocolate chips and butterscotch chips and have the best gooey and chewy texture.
I love these cookies when I'm craving dessert asap as they require ZERO chill time or special equipment, they're ready in 30 minutes!
For more chocolate cookie recipes, try Chocolate Filled Cookies, Million Dollar Cookies, and Olive Oil Chocolate Chip Cookies.
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why you'll love this recipe
- Crispy edges: They have perfectly crisp edges that everyone loves!
- Gooey, chewy centers: An extra egg yolk and melted butter give these butterscotch cookies gooey and chewy centers that are to die for.
- Butterscotch chip cookies: There are both butterscotch chips and semi-sweet chocolate chips added to the dough.
- Easy recipe: You can make the butterscotch chocolate chip cookie dough in one bowl with no mixer in under 30 minutes! This recipe honestly could not be more simple.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Butterscotch chips: You can find butterscotch chips in pretty much every grocery store or online through Amazon. If you can't find any at all, you can also use caramel chips.
- Chocolate chips: I prefer semi-sweet chocolate chips for this recipe but you can also use dark chocolate chips.
- Coffee grounds: Any brand of ground coffee or espresso will work! If you use instant espresso, just know that your dough will likely be tannish brown in color.
- Egg: This recipe uses both whole egg and egg yolk for an extra chewy texture and gooey center!
recipe instructions
Here's how to make these butterscotch cookies! You will need a large mixing bowl, a large cookie scoop, and a whisk to make the dough. Before you start, line two baking sheets with parchment paper and preheat the oven to 350 F/180 C.
STEP ONE: Melt the butter. Melt the butter in the microwave or on the stove. Make sure not to over melt it, otherwise, the butter will start to lose moisture. Stir in the coffee grounds and set aside to cool for 5 minutes.
STEP TWO: Whisk in the sugars. Scrape all of the butter into the mixing bowl and add the granulated sugar and light brown sugar. Whisk vigorously to combine for 1 minute.
STEP THREE: Whisk in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract until combined, about 30 seconds.
STEP FOUR: Fold in the dry ingredients. Add the all-purpose flour, baking soda, and salt to the mixing bowl. Fold them in with a rubber spatula until almost combined. Then add the butterscotch chips and chocolate chips. Continue folding until there are no more dry flour streaks. Set the bowl aside for 10 minutes.
STEP FIVE: Scoop and bake! Use a large (roughly 3 tablespoons) cookie scoop and scoop the dough onto the prepared baking sheets spaced at least 2-3 inches apart. Bake for 9-10 minutes, or until the edges are a light golden brown and the centers are still pale.
Press a few more of each chip onto the tops straight out of the oven if desired. Then allow the tray to cool on a wire cooling rack for 15-20 minutes before removing. Enjoy!
expert baking tips
- Measure the flour correctly. A kitchen scale is highly recommended for the most accurate results. If you don't 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 cookies into round the edges.
- Whisk the butter and sugar well. You must vigorously whisk it for at least one minute. The sugar will trap in the butter and keep it from pooling out when baking which can make your cookies greasy.
- Baking times may vary. All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. Check on them occasionally for doneness!
- Top with more chips! Once they are done baking, press a few extra chips onto the tops for more flavor if desired.
- Don't overbake! For extra soft and gooey centers, bake them until just the edges are light golden brown but the centers are still pale and undercooked. They will continue to bake on the pan out of the oven!
storage & freezing
- Room temperature: Store them in a ziplock bag or airtight container. They will stay fresh and soft for 2-3 days at room temperature.
- Freezer: You can freeze the dough balls and bake them off later! First freeze them after scooping, then transfer them to a freezer bag or airtight container. Freeze for up to one month. They can be baked straight from the freezer at 350 F for 12-14 minutes.
faq's
Sure! You can leave them out entirely or replace them with extra chocolate chips.
This is a no-chill recipe! It is not required to chill the dough before baking. If you would like to chill it anyways, chill it in the freezer until frozen solid or in the fridge for 1 hour. Bake for 12-13 minutes or until the edges are golden but the centers are still pale.
Butterscotch has flavors of caramel, molasses, and browned butter!
If you can't find butterscotch chips, you can substitute caramel chips instead!
I have not personally tested it myself, but know of many readers who have used Bob's Red Mill Gluten-Free 1:1 Flour in my recipes and had success. I'd love to hear how it goes if you try it!
more cookie recipes to try
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!
Recipe 📖
Chewy Butterscotch Chocolate Chip Cookies
Equipment
Ingredients
- 14 tablespoon unsalted butter
- ½ teaspoon coffee grounds
- ½ cup + 2 tbsp light brown sugar
- ½ cup granulated sugar
- 1 whole egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 cups + 1 tbsp all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup butterscotch chips
- ¼ 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.14 tablespoon unsalted butter, ½ teaspoon coffee grounds
- Scrape all of the butter into a mixing bowl and add the sugar and brown sugar. Whisk vigorously to combine for 1 minute.½ cup + 2 tablespoon light brown sugar, ½ cup granulated sugar
- Mix in the egg, egg yolk, and vanilla for 30 seconds.1 whole egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Mix in the flour, baking soda, and salt until almost combined.2 cups + 1 tablespoon all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Then fold in the chocolate chips and butterscotch chips.¼ cup butterscotch chips, ¼ cup semi-sweet chocolate chips
- Set the dough aside for 10 minutes.
- Scoop the dough with a large (roughly 3 tbsp) cookie scoop onto a parchment lined baking tray spaced 3 inches apart.
- Bake for 9 minutes or until the edges are golden.
- Press more chocolate and butterscotch chips into the top if desired.
- Let cool completely on a wire rack then enjoy!
Notes
- Measure the flour correctly. A kitchen scale is highly recommended for the most accurate results. If you don't 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 cookie cutter or an upside-down glass jar to "scoot" the edges of the cookies into round the edges.
- Whisk the butter and sugar well. To fully emulsify the butter and sugar, you must vigorously whisk it for at least one minute. The sugar will trap the butter in the cookies and keep it from pooling out when baking which can make your cookies greasy.
- Baking times may vary. All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. Check on them occasionally for doneness!
- Top with more chips! Once the cookies are done baking, press a few extra chips onto the top of the cookie for more flavor if desired.
- Don't overbake! For extra soft and gooey centers, bake the cookies until just the edges are light golden brown but the centers are still pale and undercooked. They will continue to bake on the pan out of the oven!
- Room temperature: Store the baked cookies in a ziplock bag or airtight container. They will stay fresh and soft for 2-3 days at room temperature.
- Freezer: You can freeze the cookie dough balls and bake them off later! First freeze them after scooping, then transfer them to a freezer bag or airtight container. Freeze for up to one month. They can be baked straight from the freezer at 350 F for 12-14 minutes.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Amanda says
I am not a baker by any means and wanted to make these cookies the best they could be, so I followed the instructions to a T. I only realized there were a couple typos with the butter amount after I tried scooping them into balls. I made it into one giant cookie and it was still a hit, but it's definitely something like four tablespoons, not fourteen LOL.
Cambrea Gordon says
Hi Amanda, there are definitely no typos! The butter is correct with 14 tablespoons.
Amanda says
Oh wow! I must've used the incorrect measurements then. Thanks for the response!
Cambrea Gordon says
Of course! I'm not sure what exactly your dough looked like after mixing, but if the dough seemed too soft and not scoopable even after 10 minutes, you can try chilling it in the fridge before scooping! Let me know if you have any other questions.
Samantha Reid says
I have made this recipe several times and they always turn out perfect! The coffee truly gives them a great flavor, I tried them once without it but oh does it make a difference! I won’t need any other cookie recipe for a while now 🙂
Cambrea Gordon says
Woo! That's great to hear, thanks so much for the review, Samantha!
Tee says
I bake often and will compare many recipes before I make something. These are the best chocolate chip cookies I’ve ever had. The extra egg yolk and butter makes these moist and chewy in the center with crispy edges like the recipe states. I store these in the fridge and place them in the air fryer for a few minutes on 300F each time I eat them and they’re perfect.
Hunter says
My grandma made these, so awesome with the butterscotch!!!
Monica says
These are my new favorite cookies ever! Follow the recipe as it's written and you won't be disappointed. Made them twice and both times they turned out perfect. The coffee is so subtle but really rounds out all the flavors. Thank you for such an amazing recipe!