These are the best butterscotch chocolate chip cookies! They have slightly crispy edges, are soft and chewy on the insides, and even have a little bit of cinnamon in them. In just about 30 minutes you'll have freshly baked cookies!
Why You'll Love These Cookies
- Chocolate and butterscotch chips. I really love classic chocolate chip cookies, but I made them even better by adding butterscotch chips and a hint of ground cinnamon.
- All you need are mixing bowls. Because my recipe uses melted butter, you don't need a stand mixer, just two mixing bowls. This is my favorite way to make cookies and the same method I used with these chewy caramel chocolate chip cookies.
- Quick prep time. It takes about 15 minutes to prep the cookie dough and then it's ready to bake! No chill time necessary.
- Depth of flavor. With the addition of ground cinnamon, these cookies have the perfect flavors of salty, sweet, spice.
- Beginner friendly. Because this recipe is inspired by my chocolate chip cookies, it's a perfect fool proof recipe, especially for beginners. After 7+ years of testing out these cookies they are fabulous!
These cookies scream fall to me, so as a fall baking girly myself, I highly recommend these pumpkin chocolate chip cookies too!
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Ingredients For Easy Butterscotch Chocolate Chip Cookies
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Sugars: A combination of both white sugar and dark brown sugar is used.
- Butterscotch Chips: I used Nestle's brand.
- Chocolate Chips: I used semi-sweet chocolate chips, but you could also use milk or dark chocolate chips.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Butterscotch Chocolate Chip Cookies
Step 1: In a microwaveable-safe bowl, melt the butter.
Pour into a large bowl and cool while prepping your dry ingredients.
Step 2: In a medium bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon. Set aside.
Step 3: In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Add the flour mixture and use a rubber spatula to fold the ingredients together until combined.
Step 5: Then gently fold in the butterscotch chips and chocolate chips.
Karissa's Baking Tip! Add extra chips to the top of each cookie dough balls before baking.
Storing & Freezing
Storage: Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Freezer: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Karissa's Home Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 5 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
Recipe FAQs
I used a medium-sized cookie scoop (2.7 tablespoons) but I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
This could be because the butter wasn't completely cooled. It's important that it's not still hot before mixing into the other ingredients.
The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy. They will also have slightly crisp edges.
More Favorite Cookie Recipes
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Chewy Butterscotch Chocolate Chip Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cup unsalted butter, melted & cooled for at least 5 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- ¾ cup semi-sweet chocolate chips
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined. Then fold in the butterscotch chips and chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 10-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
I'm not the biggest fan of butterscotch, but inside of these chocolate chip cookies they are SO good!