Butterscotch chocolate chip cookies—an elevated twist on a classic! Soft, chewy, and packed with rich butterscotch and plenty of chocolate chips, these one-bowl cookies are ready to eat in 30 minutes!
These butterscotch chocolate chip cookies are inspired by my famous bakery-style chocolate chip cookies, but with melted butter for an extra chewy center and crispy edges. As a former pastry chef, I love how easily these come together with no special equipment—just one bowl!
The extra egg yolk guarantees the perfect texture, and a touch of coffee and salt balances the sweetness. Ready in 30 minutes, they’re a must-try for butterscotch lovers!
For more quick, no-chill cookie recipes, try chocolate chip raspberry cookies, miso chocolate chip cookies, or toffee chocolate chip cookies!
Table of Contents
All About Butterscotch Chips
Butterscotch chips are sweet morsels made from brown sugar and butter, so they have a rich, buttery flavor with notes of caramel.
Unlike chocolate chips, they melt smoothly in baked goods, adding warmth and extra sweetness to the cookies. You can find them in the baking aisle or through online retailers like Amazon. If unavailable, caramel chips are a great substitution!
3 Tips for Perfect Cookies
1. Measure the flour accurately. Use the spoon-and-level method or a kitchen scale to avoid adding too much flour, which can result in dense or dry cookies.
2. Use a spring-loaded cookie scoop. This ensures evenly sized cookies for uniform baking and allows for quick dough portioning.
3. Bake on high-quality baking sheets. Choose heavy-duty, non-stick sheets, and remember that light sheets reflect heat for softer cookies, while dark sheets absorb heat for a crispier bottom.
Ingredient Notes and Substitutions
Chocolate chips: Adding chocolate chips balances the sweet butterscotch flavor. Use semi-sweet, dark chocolate chips, or even chopped chocolate like in my coffee chocolate chip cookies. For a sweeter cookie, try milk or white chocolate chips!
Coffee: A touch of coffee cuts through the sweetness of the cookies! I recommend using espresso powder or instant coffee.
Egg yolk: If you’ve made my M&M chocolate chip cookies, you know that the extra egg yolk creates a wonderfully chewy texture and gooey center.
Recipe Instructions
Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Melt the butter. Melt the butter until liquid but not scorching hot. Stir in the coffee and set aside to cool to room temperature before using!
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 flour mixture until almost combined. There should be some dry flour pockets remaining!
Step 5: Mix in the chocolate chips and butterscotch chips. Once combined, set the bowl aside for 10 minutes to firm up—it will be easier to scoop!
Step 6: Scoop and bake! Scoop the butterscotch cookie dough onto the prepared baking sheets, baking one tray at a time until the edges are golden brown and the center is soft.
After baking, press extra butterscotch and chocolate chips into the tops of each cookie. Let the pan cool on a wire rack, then enjoy!
How to Get Bakery-Style Results
Scoot the cookies after baking. For perfectly round, bakery-worthy cookies, use a large round cutter or an upside-down glass jar to “scoot” the edges right after baking.
Don’t skip the extra toppings. Once the cookies are done baking, press a few extra chips and a sprinkle of flaky sea salt onto the tops of them!
Sprinkle with sea salt after baking. To balance the butterscotch’s sweetness, sprinkle the cookies’ tops with flaky sea salt!
Storage and Freezing
Storage: Leftovers can be kept in an airtight container at room temperature for 2-3 days.
Freezer: Place the cookie dough balls on a baking sheet and freeze them in a freezer bag or airtight container for up to 3 months. Let them come to room temperature before baking!
FAQs
Butterscotch has flavors of caramel, molasses, and browned butter. It tastes most similar to caramel!
You can substitute caramel chips if you can’t find butterscotch chips!
You do not chill the dough for this recipe, as it has been designed to bake right away. You can still freeze or chill the dough, but it must come to room temperature before baking!
More Chocolate Chip Cookies
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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
Ingredients
- 12 tablespoon unsalted butter
- 1/2 teaspoon espresso powder
- 1/2 cup + 2 tablespoon 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 teaspoon 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 tablespoon (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!
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