If you have a sweet tooth, these chocolate chip butterscotch cookies will be your new favorite treat! They have a perfect balance of sweet butterscotch flavor with semi-sweet chocolate; all enrobed in the most tender, chewy cookie dough. You won't be able to stop at just one!
These chewy butterscotch chocolate chip cookies are loaded with chocolate and butterscotch chips! They taste like a combination of oatmeal scotchies and the best bakery-style chocolate chip cookies with a truly crave-able chewy texture.
Plus, semi-sweet chocolate and butterscotch are the perfect combination and keep these cookies from being too sugary sweet.
They make an excellent treat for a holiday cookie party, or enjoy these freshly baked cookies any time of the year with an ice-cold glass of milk. So refreshing!
🍪 Why you'll love these butterscotch chocolate chip cookies
- Perfect texture - These bakery-style butterscotch chip cookies have a perfectly soft, chewy texture thanks to the cream of tartar and instant pudding mix.
- Fail-proof - Even if you're new to baking, you can nail this cookie recipe! It has just a few simple steps anyone can follow.
- So much butterscotch flavor - If you're a real butterscotch fan, you'll love that these tender cookies have butterscotch pudding mix in the dough for two layers of flavor.
- Quick & easy - Throw together this recipe in just 30 minutes with simple ingredients you can easily find at your local grocery store.
- Great for sharing - These are the best chocolate chip butterscotch cookies and are perfect for any event or family gathering.
To make these soft cookies, I recommend having a 1.5-ounce cookie scoop. It makes a good size cookie with a soft and chewy center. I bake these on my trusted ½ sheet pans that I also use for 8" layer cakes.
There aren't too many ingredients to gather for this classic chocolate chip butterscotch cookie recipe. You'll need all your basic cookie ingredients and just a couple of extras that transform these ordinary cookies into a treat I'd proudly serve at my bakery.
You'll need a handful of common dry ingredients to form your cookie dough. The pudding mix will help soften these cookies, while the cream of tartar gives them a dreamy, chewy. tender texture.
- All-purpose flour
- Butterscotch pudding mix
- Baking soda
- Cream of tartar
To get the perfect bite, you'll need to cream these ingredients together until they're light and fluffy.
- White sugar
- Brown sugar
- Salted butter
- Vanilla extract
Of course, you'll also need some semi-sweet chocolate chips and butterscotch chips to load these sweet treats with ooey, gooey yumminess.
Ready to get started? This recipe is so simple! Here's a quick overview of how it works, but check the recipe card at the end of this post to get all the specific measurements and printable instructions.
Whisk together your cookie's dry ingredients in a medium bowl.
In the bowl of a stand mixer, using a paddle attachment, cream the sugars and butter together until light and fluffy.
Blend in the egg and vanilla extract.
Mix and scrape the sides of the bowl until all the ingredients come together.
Gradually add in the dry ingredients while your mixer is running on low. Continue mixing just until all of the ingredients are incorporated.
Add the butterscotch and chocolate chips and scoop or roll the cookie dough into small balls. Place them on baking sheets lined with parchment paper and push extra chips into the top of each cookie.
Bake at 325 degrees on a cookie sheet for 10-12 minutes or until the bottoms of the cookies are lightly golden brown. Enjoy!
TIP: This cookie recipe does not require rest time in the fridge, but if you want a thicker cookie than pictured, refrigerate the balled cookies for one hour or overnight. The photographs of these cookies were baked straight from making the dough.
These chocolate butterscotch chip cookies can be baked larger or smaller into mini cookies like the size of my Mini Sugar Cookies. The baking time will have to be adjusted.
Watch carefully towards the end of baking, as they should look slightly underdone when they come out of the oven to keep their soft and chewy texture.
If you love these butterscotch chocolate chip cookies, they're very similar to my recipe for the best Chocolate Chip Cookies! The only differences are that there are no butterscotch chips, and I use vanilla pudding mix instead of butterscotch. Easy!
Feel free to get creative with your chocolate chips! Use milk chocolate or dark chocolate chips. You can even add chocolate chunks for extra snags of bitter chocolate.
You can add some chopped macadamia nuts or pecans for a little extra crunch. They taste so good with the butterscotch and chocolate!
Want more of my favorite cookie recipes? Don't miss my Flourless Monster Cookies, these Chewy Oatmeal Raisin Cookies, or my fan-favorite Caramel Pretzel Cookies.
If you have leftover cookies, they store well in an airtight container at room temperature for 2-3 days. You can also freeze them in a freezer-safe bag for 1-3 months for baked cookies whenever! Just let them thaw in the fridge overnight or microwave them for 10-15 seconds.
Or, my preference: you can also freeze your unbaked cookie dough balls! Store them in a freezer bag and let them thaw in the fridge for about 20-30 minutes before baking like normal. You may need to add a few minutes since the dough will be so cold.
If you have a hard time finding butterscotch chips, you might be tempted to use caramel chips. Since butterscotch and caramel are almost identical, caramel is an excellent substitute for butterscotch. However, please note that there are two types of caramel chips.
One looks just like butterscotch chips (but often slightly paler). These ones are an excellent substitute for butterscotch chips on the fly.
The other type isn't a chip at all but firm caramel bites. They will melt and become a mix of gooey and chewy in your recipe. They're fun to bake with but will have a different flavor or texture than butterscotch chips.
Without getting into too much science here, cream of tartar prevents cookies from forming crispy edges. This means it's the perfect ingredient to make tender, soft cookies.
Cream of tartar is traditionally used to stabilize egg whites for meringues, and that same stabilizing property makes your cookies consistently tender all the way through.
As much as I want all of my recipes to be accessible for everyone, I recommend using a stand or electric mixer for these butterscotch chip cookies. The creaming process takes a lot of speed and energy to make the butter and sugar fluffy. It would be challenging (and a little painful) to achieve this same texture by hand.
I prefer to use a stand mixer. They aren't as expensive as you'd think and make it so much easier to whip up doughs, frostings, and other recipes quickly.
More Soft Cookie Recipes
For delicious, super-moist cakes with fall and cinnamon flavors, try these:
Did you try these butterscotch chip cookies? I'd love to see your creations! Please tag @amycakesbakes on social media. Remember to subscribe for email updates to get all my latest recipes.
Thanks for Reading. ❤️
Chocolate Chip Butterscotch Cookies
- 250 grams (1 ¾ cups + 2 Tablespoons) All-purpose flour (I use Gold Medal)
- 1 3.4 oz box Instant Butterscotch Pudding (the dry mix) (I use Jello brand)
- 1 teaspoon salt
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 100 grams (½ cup) sugar
- 170 grams (¾ cup packed) brown sugar
- 1 ½ sticks (6 ounces) Salted Butter (soft to the touch, but not melted)
- 1 egg
- 1 Tablespoon Vanilla Extract
Other Cookie Ingredients
- ½ cup Semi-Sweet Chocolate Chips (Plus around ¼ cup extra to place on top of the cookies before baking. I use Nestle Tollhouse)
- ½ cup Butterscotch baking chips (Plus arond ¼ cup extra to place on top of the cookies before baking. I use Nestle Tollhouse)
Make the Butterscotch Cookie Dough
- In a medium bowl, whisk the dry ingredients until well blended.
- In a stand mixer (preferred), or a handheld mixer, blend the sugar, brown sugar, and softened salted butter until light and fluffy, scraping the sides of the bowl as needed.
- Add the egg and vanilla extract, and blend again until creamy and well blended, scraping as needed.
- While the mixer is on low, slowly add the dry ingredients. Continue to mix until it's well incorporated and no flour remains. Avoid overmixing. Add the chocolate chips and butterscotch chips while the mixer is on low.*
- Using a 1.5-ounce scoop, scoop the cookie dough and place the balls onto cookie sheets or sheet pans lined with parchment paper. (If you don't have a cookie scoop, you can just divide the dough into 18 equal cookie dough balls). Press several extra butterscotch and chocolate chips into the tops of the cookie dough balls for presentation.
Bake the Chocolate Chip Butterscotch Cookies
- Bake the cookies on the middle or top rack (avoid the bottom rack) in the 325-degree preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies are only slightly shiny. The bottom of the cookies should be only lightly golden. The tops of the butterscotch chip cookies will look slightly underdone but will continue to bake on the cookie sheet as they cool. Enjoy!