The best chocolate chip butterscotch cookies (that stay soft and chewy for days)! They're loaded with butterscotch and chocolate chips for a delicious, flavorful chewy cookie.
Servings 181.5 ounce cookies
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Ingredients
Dry Ingredients
250 grams (1 ¾ cups + 2Tablespoons)All-purpose flourI use Gold Medal
13.4 oz boxInstant Butterscotch Pudding (the dry mix)I use Jello brand
1teaspoonsalt
½teaspoonBaking Soda
½teaspoonCream of Tartar
Creamed Ingredients
100 grams (½cup)sugar
170 grams (¾ cuppacked)brown sugar
1 ½ sticks (6ounces)Salted Buttersoft to the touch, but not melted
1egg
1TablespoonVanilla Extract
Other Cookie Ingredients
½cupSemi-Sweet Chocolate ChipsPlus around ¼ cup extra to place on top of the cookies before baking. I use Nestle Tollhouse
½cupButterscotch baking chipsPlus arond ¼ cup extra to place on top of the cookies before baking. I use Nestle Tollhouse
Instructions
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!
Notes
*These cookies do not require rest time in the fridge, but if you want a thicker cookie than pictured, refrigerate the balled cookies for 1 hour or overnight. The photographs of these cookies were baked straight from making the dough.