Best Ever Butterscotch Chocolate Chip Cookies – Thick, Chewy & Loaded With Melt-in-Your-Mouth Butterscotch Goodness

Author: Jacky

Published: November 16, 2025

🎉 Introduction

If you love warm, buttery cookies with caramel-sweet notes and puddles of melty chocolate, these Best Ever Butterscotch Chocolate Chip Cookies will instantly become your new obsession. Each cookie is thick, chewy in the middle, crisp at the edges, and generously studded with both chocolate chips and rich butterscotch chips for the perfect flavor balance.

The brown sugar adds deep caramel undertones, the butter creates soft chewiness, and the mix of chips ensures every bite has a gooey, irresistible surprise. These cookies taste like a bakery-level treat — yet they’re incredibly easy to make at home.

Whether you’re baking for holidays, gifting, or filling your cookie jar with something spectacular, this recipe delivers perfection every single time.

🧰 Equipment Needed

Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop
Cooling rack

🛒 Ingredients

¾ cup (170 g) unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet or milk chocolate chips
Optional: 1 tablespoon cornstarch (for extra thick cookies)

👩‍🍳 Directions

Step 1: Cream the Butter & Sugars

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

Beat butter, brown sugar, and granulated sugar together for 2–3 minutes until creamy and fluffy.

Step 2: Add Eggs & Vanilla

Mix in the egg, egg yolk, and vanilla extract.
Beat until smooth and glossy.

Step 3: Add Dry Ingredients

In a separate bowl, whisk:

flour
baking soda
baking powder
salt
(optional) cornstarch

Add dry mixture to wet mixture and stir on low just until combined.

Step 4: Add Chips

Fold in butterscotch chips and chocolate chips until evenly distributed.

Chill dough 20–30 minutes for thicker cookies.

Step 5: Scoop & Bake

Scoop dough into 2-tablespoon balls.
Place on baking sheets, spacing about 2 inches apart.

Bake 9–12 minutes, until edges are set but centers still look soft.
(They’ll finish setting as they cool!)

Cool 5 minutes on the tray, then transfer to a rack.

🍽️ Servings & Timing

Yield: 20–24 cookies
Prep Time: 10 minutes
Chill Time: 20 minutes
Bake Time: 10 minutes
Total Time: ~40 minutes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: 1 week
Freeze Dough Balls: Up to 2 months
Freeze Baked Cookies: Up to 3 months

Reheat in microwave for 6–8 seconds for gooey chips.

🥄 Variations

Salted Butterscotch Cookies: Sprinkle flaky salt on warm cookies.
Double Chocolate Swirl: Add white chocolate chips.
Browned Butter Version: Brown the butter for deeper caramel flavor.
Oatmeal Butterscotch: Replace ½ cup flour with oats.
Nutty Crunch: Add chopped pecans or walnuts.
Thick Bakery Style: Chill dough 1–2 hours.
Soft & Pillow-Like: Add 2 tablespoons sour cream.
Cinnamon Twist: Add ½ teaspoon cinnamon to dough.
Espresso Kick: Add 1 teaspoon instant espresso powder.
Extra Gooey: Press extra chips on top of dough balls before baking.

❓ 10 FAQs

Can I use only butterscotch chips?
Yes — use 2 cups butterscotch chips.
Why are my cookies flat?
Butter may be too soft — chill dough longer.
Can I brown the butter?
Absolutely — it makes them incredible.
Can I use dark chocolate?
Yes, dark chocolate pairs beautifully with butterscotch.
Can I reduce sugar?
Not recommended — affects texture and chewiness.
Why are they too puffy?
Extra flour — level your measuring cups.
Can I freeze the dough?
Yes — freeze scoops and bake from frozen.
Are they supposed to look underbaked?
Yes! That’s what makes them soft and chewy.
Can I make them bigger?
Yes — bake 3–4 tablespoon dough balls for 12–14 minutes.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.

🏁 Conclusion

These Best Ever Butterscotch Chocolate Chip Cookies are chewy, buttery, perfectly balanced, and packed with melty chocolate and butterscotch in every bite. They deliver everything you want in a comforting homemade cookie — rich flavor, soft centers, crispy edges, and that irresistible caramel sweetness that keeps you coming back for more.

Simple to make, impossible to resist, and guaranteed to become a repeat favorite.

Best Ever Butterscotch Chocolate Chip Cookies – Thick, Chewy & Loaded With Melt-in-Your-Mouth Butterscotch Goodness

If you love warm, buttery cookies with caramel-sweet notes and puddles of melty chocolate, these Best Ever Butterscotch Chocolate Chip Cookies will instantly become your new obsession. Each cookie is thick, chewy in the middle, crisp at the edges, and generously studded with both chocolate chips and rich butterscotch chips for the perfect flavor balance. The brown sugar adds deep caramel undertones, the butter creates soft chewiness, and the mix of chips ensures every bite has a gooey, irresistible surprise. These cookies taste like a bakery-level treat — yet they’re incredibly easy to make at home. Whether you’re baking for holidays, gifting, or filling your cookie jar with something spectacular, this recipe delivers perfection every single time.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 20 Cookies

Ingredients Equipment Method Notes

Ingredients

¾ cup 170 g unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet or milk chocolate chips
Optional: 1 tablespoon cornstarch for extra thick cookies

Equipment

Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop
Cooling rack

Method

Step 1: Cream the Butter & Sugars

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Beat butter, brown sugar, and granulated sugar together for 2–3 minutes until creamy and fluffy.

Step 2: Add Eggs & Vanilla

Mix in the egg, egg yolk, and vanilla extract.
Beat until smooth and glossy.

Step 3: Add Dry Ingredients

In a separate bowl, whisk:
flour
baking soda
baking powder
salt
(optional) cornstarch
Add dry mixture to wet mixture and stir on low just until combined.

Step 4: Add Chips

Fold in butterscotch chips and chocolate chips until evenly distributed.
Chill dough 20–30 minutes for thicker cookies.

Step 5: Scoop & Bake

Scoop dough into 2-tablespoon balls.
Place on baking sheets, spacing about 2 inches apart.
Bake 9–12 minutes, until edges are set but centers still look soft.
(They’ll finish setting as they cool!)
Cool 5 minutes on the tray, then transfer to a rack.

Notes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: 1 week
Freeze Dough Balls: Up to 2 months
Freeze Baked Cookies: Up to 3 months

Reheat in microwave for 6–8 seconds for gooey chips.

🥄 Variations

Salted Butterscotch Cookies: Sprinkle flaky salt on warm cookies.

Double Chocolate Swirl: Add white chocolate chips.

Browned Butter Version: Brown the butter for deeper caramel flavor.

Oatmeal Butterscotch: Replace ½ cup flour with oats.

Nutty Crunch: Add chopped pecans or walnuts.

Thick Bakery Style: Chill dough 1–2 hours.

Soft & Pillow-Like: Add 2 tablespoons sour cream.

Cinnamon Twist: Add ½ teaspoon cinnamon to dough.

Espresso Kick: Add 1 teaspoon instant espresso powder.

Extra Gooey: Press extra chips on top of dough balls before baking.

❓ 10 FAQs

Can I use only butterscotch chips?
Yes — use 2 cups butterscotch chips.

Why are my cookies flat?
Butter may be too soft — chill dough longer.

Can I brown the butter?
Absolutely — it makes them incredible.

Can I use dark chocolate?
Yes, dark chocolate pairs beautifully with butterscotch.

Can I reduce sugar?
Not recommended — affects texture and chewiness.

Why are they too puffy?
Extra flour — level your measuring cups.

Can I freeze the dough?
Yes — freeze scoops and bake from frozen.

Are they supposed to look underbaked?
Yes! That’s what makes them soft and chewy.

Can I make them bigger?
Yes — bake 3–4 tablespoon dough balls for 12–14 minutes.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.

🏁 Conclusion

These Best Ever Butterscotch Chocolate Chip Cookies are chewy, buttery, perfectly balanced, and packed with melty chocolate and butterscotch in every bite. They deliver everything you want in a comforting homemade cookie — rich flavor, soft centers, crispy edges, and that irresistible caramel sweetness that keeps you coming back for more.

Simple to make, impossible to resist, and guaranteed to become a repeat favorite.

Jacky’s Kitchen

Welcome to Jacky’s Kitchen! I’m Jacky — a home chef sharing easy, colorful, cartoon-style recipes you’ll actually enjoy cooking. From quick dinners to sweet treats, everything here is made with love, flavor, and a dash of fun.