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
Chocolate Butterscotch Cookies
- 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.