Soft and Chewy Butterscotch Chocolate Chip Cookies

This easy butterscotch chocolate chip cookie recipe yields cookies with crisp, buttery edges and soft, chewy centers. Made with melted butter, brown sugar, and butterscotch chips, these cookies require no mixer and come together in one bowl for a simple, satisfying bake.

Butterscotch is an underrated flavor that brings a rich, caramel-like sweetness to classic chocolate chip cookies. In this recipe, butterscotch and semi-sweet chocolate chips are folded into a dough made with melted butter and plenty of brown sugar, producing a cookie that is caramel-forward yet balanced by chocolate. A short chill in the fridge helps the dough bake into perfectly textured cookies with a bakery-style appearance when you press a few extra chips onto the warm tops.

These cookies are built for simplicity and flavor. Using melted butter rather than creamed butter makes mixing quick and eliminates the need for a stand mixer. Chilling the dough is optional for a fast bake, but it improves texture and flavor—overnight chilling yields the deepest, most developed taste.

Why you will love these Butterscotch Chocolate Chip Cookies:

• No mixer needed. Melted butter and a single bowl make these cookies fast and easy.
• Crisp edges and chewy centers. The combination of melted butter and chilling produces a reliably pleasing texture.
• Butterscotch-forward flavor. Butterscotch chips add a deep caramel note that pairs beautifully with semi-sweet chocolate.

Ingredients

• 1 cup butter, melted
• 1 1/3 cups brown sugar, packed
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour (use 3 cups for a thicker cookie)
• 1 teaspoon baking soda
• 1 teaspoon salt (reduce if using salted butter)
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• Sea salt flakes, optional
• Extra chips for topping, optional (for a bakery-style finish)

Ingredient Notes

Butter: Melted butter creates a dense, chewy interior and crisp edges. Allow it to cool slightly before combining with eggs so the heat doesn’t cook them.

Brown sugar: Using more brown sugar than white sugar increases moisture and adds that caramel depth that complements the butterscotch chips. Dark brown sugar will intensify the molasses notes.

Flour: 2 2/3 cups yields a cookie with classic thin-but-chewy edges. For a chunkier, bakery-style cookie, increase the flour to 3 cups.

Chips: Semi-sweet chocolate counterbalances the sweetness of the butterscotch chips. Mix or swap chocolate types to suit your taste.

How to make Butterscotch Chocolate Chip Cookies

1. Melt the butter. Melt the butter in a microwave-safe bowl until fully liquid, then let it cool slightly.
2. Combine sugars and butter. Whisk brown sugar and granulated sugar into the melted butter until smooth and well combined; this may take a minute or two.
3. Add eggs and vanilla. Whisk in eggs and vanilla until the mixture is silky and uniform.
4. Stir in dry ingredients. Add flour, baking soda, and salt, stirring until just combined—do not overmix.
5. Fold in chips. Gently fold in the butterscotch and semi-sweet chocolate chips.
6. Chill the dough. Cover and refrigerate at least 30 minutes. For best flavor and texture, chill 24–48 hours if possible.
7. Preheat the oven. When ready to bake, preheat to 350°F (175°C).
8. Scoop onto baking sheets. Portion dough using a cookie scoop or spoon onto light-colored baking sheets to prevent over-browning on the bottoms.
9. Bake 10–13 minutes. Bake until the cookies are a light golden color; centers may look slightly underbaked but will set as they cool.
10. Shape and top. Immediately after removing from the oven, press the cookie edges toward the center with a small spatula for a round, bakery-style shape. Press a few extra chips on top while warm for an attractive finish.
11. Cool briefly on the pan. Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

How to Store Baked Cookies

• Room temperature: Store cooled cookies in an airtight container for up to 3 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or reheat briefly in the microwave.

Frequently Asked Questions

Why should I chill the dough? Chilling firms the butter and prevents excessive spreading. It also allows the flour to hydrate and flavors to deepen, creating chewier centers and more complex taste. If you’re short on time, 30 minutes will help, but 24–48 hours is ideal.

My cookies are spreading too much—what went wrong? Over-spreading usually results from dough that wasn’t chilled long enough or from butter that was too hot when mixed. Ensure melted butter has cooled slightly and refrigerate the dough before baking.

Recipes with Butterscotch Chips

If you enjoy butterscotch chips, try other butterscotch-forward bakes such as layered magic bars, butterscotch chip cookies, or sea salt butterscotch pretzel cookies for a sweet-and-salty twist.

Magic 7-Layer Butterscotch Chip Cookies

7-Layer Magic Bars

Butterscotch Chip Cookies

Sea Salt Butterscotch Pretzel Cookies