Butterscotch Chocolate Chip Cookies

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.

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