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Butterscotch Chocolate Chip Cookies

These butterscotch chocolate chip cookies take classic and delicious chocolate chip cookies and add in sweet morsels of yummy butterscotch!

Butterscotch Chocolate Chip Cookies sitting on a wooden cutting board.

There’s nothing more comforting than the smell of a batch of freshly baked cookies coming out of the oven!

Plus, if you ask me, you can never have too many cookie recipes to satisfy any craving you might be having.

These butterscotch chocolate chip cookies are the perfect treat for any occasion: the combination of sweet butterscotch chips and semi-sweet chocolate chips creates a deliciously rich and decadent cookie.

The best part is, they’re foolproof!

So if you’re a beginner baker, don’t worry, these will come out delicious and perfect every time.

Whether you’re baking them for a special occasion or just as a treat for yourself, these butterscotch chocolate chip cookies are sure to be a hit!

Looking for more chocolate chip cookies? Try my Chocolate Chip Cookie Cake, Caramel Chocolate Chip Cookies, or my White Chocolate Chip Blondies!

Ingredients to make Butterscotch Chocolate Chip Cookies on a table.

Ingredients for butterscotch chocolate chip cookies

  • Butter – Butter will add moisture and fat to the cookies.
  • Brown sugar – Brown sugar will add a deep molasses flavor and help the cookies stay chewy.
  • Egg – The egg will emulsify the ingredients in the cookie dough.
  • Vanilla extract – Vanilla extract will add a sweet vanilla flavor to the cookies.
  • All-purpose flour – All-purpose flour is a common baking ingredient that makes up a large portion of the cookie dough.
  • Baking soda – Baking soda will help the cookies from becoming dense.
  • Butterscotch chips and semisweet chocolate chips – Delicious mix-ins for our cookies!
Melted butter and sugar mixed in a bowl.
Uncooked Butterscotch Chocolate Chip Cookie dough in a bowl.

Tips for making the perfect butterscotch chocolate chip cookies

To make sure your butterscotch cookies come out perfect and chewy every time, be sure not to overbake them!

Overbaking the cookies will dry them out and when they cool, they’ll turn rock-hard.

Another great tip is to use a cookie scoop!

A cookie scoop is a great way to make sure all of your cookies are the same size, so they bake at the same time. No cookies will be at risk of being over or under-done.

A hand holding at Butterscotch Chocolate Chip Cookie.

Freezing these cookies

These butterscotch chocolate chip cookies can be frozen ahead of time. 

Bake and cool the cookies, and place them in a freezer-safe bag or container.

They can stay frozen for up to 3 months!

To thaw, simply leave out overnight on the counter.

A stack of Butterscotch Chocolate Chip Cookies.


I love these butterscotch chocolate chip cookies, but here are some of my favorite mix-ins for these:

  • Pretzels
  • White chocolate chips
  • Nuts (chopped walnuts or pecans)
  • Peanut M&Ms

Storage and leftovers

Any leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

Butterscotch Chocolate Chip Cookies on a serving board.

More dessert recipes

Butterscotch Chocolate Chip Cookies

Author: Brandy O’Neill – Nutmeg Nanny
These butterscotch chocolate chip cookies take classic and delicious chocolate chip cookies and add in sweet morsels of yummy butterscotch!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 12 cookies


  • 12 tablespoons butter melted
  • 1 cup brown sugar lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butterscotch chips
  • 1/2 cup chopped semi-sweet chocolate


  • In a large bowl, whisk together the melted butter and brown sugar until smooth and combined, about 30 seconds. 
  • Next, add the egg and vanilla and whisk to combine. 
  • Add the flour and baking soda and whisk just until no large lumps of flour remain. Be careful to not over mix. 
  • Add the butterscotch chips and chocolate chunks and fold them gently into the cookie dough. 
  • Transfer the batter to the fridge and allow it to chill uncovered for 30 minutes. 
  • While the dough chills, preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or Silpat mats. 
  • Scoop one-tablespoon-sized cookies onto the baking sheet, making sure to scoop them at least two inches apart as these cookies will spread. 
  • Bake for 12-14 minutes, or until the cookies are golden brown and set around the edges. 
  • Allow the cookies to cool fully on the tray, they will set up as they cool. 
  • Store any leftover cookies in an airtight container at room temperature for up to five days. 


Serving: 1g | Calories: 315kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 214mg | Fiber: 1g | Sugar: 24g
Course Dessert
Cuisine American
Keyword butterscotch chip cookies, butterscotch chocolate cookies, butterscotch cookies, chocolate chip cookies with butterscotch chips, cookies with butterscotch chips
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Butterscotch Chocolate Chip Cookies pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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