Chocolate butterscotch cookies are light and chewy with that distinct brown sugar-butter flavor. These cookies take your standard chocolate chip cookie and kick it up a notch (or two). I use both butterscotch chips and chocolate chips in this recipe. Chocolate butterscotch cookies come out nice and thin and chewy – my favorite way to eat a cookie.
I made these cookies with my kids when their kindness elves had them bake cookies for their cousins. This was their first time tasting butterscotch and they LOVED IT! 🙂 We also made s’mores blossom cookies on that day and hazelnut snowball cookies. It was a lot of fun.
This recipes for chocolate butterscotch cookies yields a lot of cookies (3 dozen) and is a great recipe for freezing cookie dough so you can always have fresh baked cookies on hand.
You may also like Sprinkle Pudding Cookies
Buttery and chewy cookies filled with butterscotch and chocolate chips.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 375 degrees. Grease a cookie sheet and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl (by hand or with a mixer), cream together the butter, granulated sugar, and brown sugar.
- Add in the vanilla and eggs - mixing after each addition.
- Slowly mix in the dry ingredients.
- Fold in the chocolate chips and butterscotch chips.
- Scoop heaping tablespoons of cookie dough on to your greased cookie sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until golden brown.
Amount Per Serving Calories 149