These butterscotch chocolate chip cookies are chewy buttery cookies with cinnamon! They are loaded with butterscotch chips, chocolate chips, and chopped pecans. After the cookies are baked, they're topped with a flakey sea salt. They are so good!
The butterscotch and chocolate chip combination is such an underrated combo flavour! Using butterscotch chips really elevates the classic chocolate chip cookie.
The chopped pecans adds a nice crunch to the cookies, and the flakey sea salt is perfect for balance!
For more cookie recipes, try Espresso White Chocolate Cookies, Cinnamon Apple Oatmeal Cookies, and Chocolate Espresso Walnut Cookies.
Why this recipe works
Butterscotch chocolate - This flavour is so underrated in my opinion and really elevates these cookies!
Buttery cookies - These cookies are large cookies, making the centers extra chewy with a crisp edge.
Easy to make - One bowl with no electric mixer required!
Ingredients Notes
Butter - I used unsalted. This will be melted.
Butterscotch chips - I found these at my local grocery store. These ones are great quality!
Brown sugar - I used light brown sugar, but dark works as well. Both types of sugars will make your cookies soft and chewy.
Eggs - Remove 2 hours before baking.
Chocolate chips - I used semi-sweet chocolate chips. You can also use dark chocolate, but milk or white would be to sweet.
Step by step instructions
Here is how to make and bake these butterscotch chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Whisk in the butter and sugars. Whisk the melted butter, brown sugar, and granulated sugar until well combined.
Step 2 – Mix in the wet ingredients. Whisk in the egg, and vanilla extract until just combined.
Step 3 – Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mix in the chopped nuts, butterscotch chips, and semi-sweet chocolate chips until just combined. Make sure not to over mix!
Step 4 – Scoop and bake! Scoop 6 cookie dough balls per prepared baking trays, I used a large cookie scooper about 3 tbsp in size. Space the cookies 2-3 inches apart from one another and bake the cookies until the edges are a light golden brown, about 10-12 minutes.
After baking, sprinkle with some sea salt (optional, but definitely encouraged) and transfer to a cooling rack. Let them cool for about 10 minutes then dig in!
Expert Baking Tips
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- To elevate this recipe, brown the butter.
FAQ
Can I double this recipe?
Yes you may. Just click the 2x option on the recipe card below. Be careful with the new measurements, I recommend using a gram scale to measure out the dry ingredients.
Do I have to add butterscotch chips and/or pecans?
No, this recipe makes a great classic chocolate chip cookie!
Storing and Freezing
Store the butterscotch chocolate chip cookies at room temperature in an air-tight container, like a ziplock bag, for up to 5 days.
Freeze the baked cookies in a freezer safe bag for up to 30 days. When ready, thaw for 1-2 hours before eating. Warm up in a microwave for a soft gooey cookie.
Check out these recipes
- Coconut Chocolate Chip Cookies
- Coconut Chocolate Cookies
- Coconut Oatmeal Cookies
- Brown Butter Toffee Chocolate Chip Cookies
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Butterscotch Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Melt the butter over low heat. Then, in a large bowl, whisk in the slightly cooled melted butter, brown sugar, and white sugar for one minute until combined.1/2 cup butter, 1/2 cup dark brown sugar, 1/3 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tbsp vanilla
- Fold in the flour, baking soda, baking powder, cinnamon, and salt using a spatula until just combined.1 1/2 cups all-purpose flour, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Mix in the butterscotch chips, chocolate chips, and chopped pecans.1/2 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/4 cup chopped pecans
- Scoop 6 cookie dough balls on each tray at a time, I used a large cookie scooper about 3 tbsp in size. Bake for 12-15 minutes or until the edges are a light golden brown.
- Top off with additional chocolate and pecans if desired. Sprinkle some flakey sea salt on each cookie (optional, but highly encouraged). Cool the cookies on a cooling rack and enjoy!
Lynda says
Can I put corn starch in these cookies which sound delicious
Ania says
Hi Lynda! If you'd like your cookies a little thicker, add in 1/2 tsp of cornstarch. Enjoy the cookies!
Charlene says
Can the dough be frozen in scoop portions to be baked at a later time?
Ania says
Hi Charlene! I haven't tried freezing them, but I don't see why this wouldn't work. You may freeze them for up to 3 months, and when ready, remove from the freezer and bake frozen, don't thaw them. They will most likely need a couple extra minutes since they are baking from frozen. Enjoy!
Jj says
Ate you using standard tablespoons scoop or bigger?
Ania says
Yes!
Jj says
Your recipe says 6 cookies per cookie tray so just 1 tablespoon scoop for each cookie...so basically 6 tablespoons on each tray?
Sorry I don't wqnt to mess these up. Do they spread a lot
Ania says
Hi Jj! Sorry for the confusion. I used a large cookie scoop for these cookies, which was about 3 tbsp in size. These cookies do spread so I suggest only baking 6 at a time on a standard-sized baking tray. I hope this clarifies it for you. Let me know if you need any more help 🙂
Jj says
Oooooo hahay thank you!!!
If i made them smaller using a 1.5 tablespoon is the baking the same?
Ania says
Ahhh no worries! If you make them smaller then they will bake for a less amount of time, so just keep an eye on them after 10 minutes 🥰
Jj says
Thanks so much!