These Butterscotch Chocolate Chip Cookies are a sweet treat you won’t want to miss! With rich butterscotch and melty chocolate, each bite is a little piece of heaven.
I love how easy they are to make, and they fill the house with the best aroma. Plus, who can resist warm cookies fresh from the oven? Just be ready to share or risk eating them all yourself! 😋
Key Ingredients & Substitutions
Butterscotch Chips: These add a warm, sweet flavor. If you can’t find them, try using white chocolate chips or peanut butter chips for a different twist.
Chocolate Chips: I really like using semi-sweet chocolate chips, but you can mix it up with dark chocolate chips for a richer taste or milk chocolate for a sweeter option.
Butter: Unsalted butter gives you full control over the saltiness of the cookies. If you need a dairy-free option, you can use coconut oil or vegan butter instead.
Brown Sugar: Light brown sugar gives moistness, but dark brown sugar can add more depth of flavor. If you’re in a pinch, a mix of granulated sugar and a touch of molasses can work too.
How Do I Ensure My Cookies Are Soft and Chewy?
Getting your cookies soft and chewy is all about technique. Here are some tips:
- Don’t overmix after adding the flour; this keeps the cookies tender.
- Bake until the edges are golden but the centers look slightly underbaked. They will continue to cook as they cool.
- Let them cool on the baking sheet for a few minutes. This helps them set up without getting too hard.
Enjoy your baking, and may your cookies be perfectly chewy every time!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 2 large eggs
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes for prep and 10 minutes for baking, giving you a total of about 25 minutes until you have warm, gooey cookies ready to enjoy. Don’t forget to let them cool for a bit, too!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is key for making sure your cookies bake evenly. While it’s heating up, grab your baking sheets and line them with parchment paper or silicone baking mats for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This step is simple but crucial because it ensures the baking soda is evenly distributed, which helps your cookies rise nicely.
3. Cream the Butters and Sugars:
In a large bowl, use an electric mixer to combine the softened butter, granulated sugar, brown sugar, and salt. Beat them together until the mixture is light and fluffy—about 2 to 3 minutes. This step adds air to the dough, making your cookies soft.
4. Add Eggs and Vanilla:
Pour in the vanilla extract and add the eggs one at a time. Make sure to mix well after each addition until everything is nicely blended together.
5. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together! Gradually add the flour mixture to the butter mix, stirring gently just until combined. Be careful not to overmix; you want the dough to stay tender.
6. Fold in the Chips:
Take a spatula and fold in the chocolate chips and butterscotch chips. Make sure they are evenly distributed throughout the dough so every bite has that delicious mix of flavors!
7. Portion the Dough:
Using a tablespoon, scoop out rounded balls of dough and place them about 2 inches apart on the baking sheets. This way, they have room to spread while baking!
8. Bake the Cookies:
Pop the trays in the oven and bake for about 9 to 11 minutes. You’re looking for the edges to be golden brown while the centers still look a bit soft—that’s how you know they’re perfect!
9. Cool and Enjoy:
Once done, remove the trays from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Trust me, they are amazing warm!
10. Store or Serve:
Enjoy your cookies straight away, or store them in an airtight container at room temperature for up to a week. They make for a fabulous treat at any time!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, but the texture and flavor may differ slightly. Make sure to use a stick form of margarine for the best results, as tub margarine can add more moisture and affect the cookie’s consistency.
How Do I Make These Cookies Chewy?
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough before baking. Just scoop the cookie dough into balls and place them on a baking sheet to freeze for an hour. Once frozen, transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, just add a minute or two to the baking time.
What Should I Do If the Dough Is Too Sticky?
If your cookie dough feels overly sticky, try chilling it in the fridge for about 30 minutes. This will firm up the butter and make it easier to handle. You can also add a little more flour, a tablespoon at a time, until you achieve the desired consistency.
