Butterscotch Chocolate Chip Cookies
Indulge in the perfect balance of rich butterscotch and velvety semi-sweet chocolate with these irresistible Butterscotch Chocolate Chip Cookies! Featuring a buttery, soft-baked texture with golden, lightly crisp edges, these cookies are packed with 1.5 cups of butterscotch chips and a touch of semi-sweet chocolate for the ultimate flavor duo. The dough comes together quickly with pantry staples like brown sugar, vanilla, and flour, making this recipe as convenient as it is delicious. Ready in under 30 minutes, they’re ideal for satisfying sweet cravings or impressing guests at your next gathering. Perfectly chewy and brimming with nostalgia, these cookies are easy to make and even easier to devour!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Butterscotch chips
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the butterscotch chips and semi-sweet chocolate chips using a spatula or wooden spoon.
Scoop dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
