The Ultimate Butterscotch-Chocolate Chip Cookie Experience
If you’re a fan of cookies that are rich, gooey, and packed with flavor, then get ready to be swept off your feet by The Ultimate Butterscotch-Chocolate Chip Cookie Experience. Imagine biting into a cookie that perfectly balances the deep, caramelized sweetness of butterscotch with the classic, comforting taste of chocolate chips. These cookies are more than just a treat; they’re an experience—a warm, melty, and utterly irresistible experience that will have you reaching for just one more. Whether you’re baking for a special occasion or simply indulging in a well-deserved treat, this recipe will take your cookie game to the next level.
INGREDIENTS YOU’LL NEED:
- 1¼ cup Flour (165g): The base of your cookie dough, providing structure and a tender crumb.
- ½ tsp Baking Soda: A leavening agent that helps the cookies rise and spread, giving them a light texture.
- ½ tsp Baking Powder: Adds additional lift, making the cookies slightly puffier and softer.
- ¾ tsp Salt: Enhances the overall flavor, balancing the sweetness and highlighting the butterscotch and chocolate.
- ¼ tsp Cinnamon: Adds a warm, subtle spice that complements the sweetness of the butterscotch and chocolate.
- ½ cup Unsalted Butter (110g) (melted): Provides richness and moisture, giving the cookies a soft, chewy texture.
- ½ cup Brown Sugar (100g) (packed): Adds sweetness and a hint of molasses flavor, contributing to the cookies’ chewiness.
- ⅓ cup Sugar (75g): Provides sweetness and helps create a slightly crisp edge on the cookies.
- 2 tsp Vanilla Extract: Infuses the dough with a rich, aromatic flavor, enhancing the overall taste of the cookies.
- 1 Egg: Binds the ingredients together and adds moisture, contributing to the cookies’ soft, chewy texture.
- ¾ cup Semisweet Chocolate Chips (120g): The chocolatey goodness in each bite, balancing the sweetness of the butterscotch.
- ½ cup Butterscotch Chips (90g): Adds a rich, caramel-like flavor that pairs perfectly with the chocolate, creating a delicious contrast in every bite.
HOW TO MAKE BUTTERSCOTCH COOKIES?
Time needed: 30 minutes
- Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix the Dry Ingredients:
In a medium bowl, whisk together 1¼ cup flour (165g), ½ tsp baking soda, ½ tsp baking powder, ¾ tsp salt, and ¼ tsp cinnamon. Set aside. - Prepare the Wet Ingredients:
In a separate large bowl, combine ½ cup melted unsalted butter (110g) with ½ cup packed brown sugar (100g) and ⅓ cup granulated sugar (75g). Whisk until well blended. - Add Vanilla and Egg:
Stir in 2 tsp vanilla extract and 1 egg. Mix until smooth and fully incorporated.
- Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. - Fold in the Chips:
Fold in the Chips: Gently fold in ¾ cup semisweet chocolate chips (120g) and ½ cup butterscotch chips (90g) until evenly distributed throughout the dough. - Portion and Bake:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. - Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later!
FAQ – FREQUENTLY ASKED QUESTIONS:
This could be due to using butter that was too warm or not enough flour in the dough. Make sure to chill the dough if it’s too soft.
Use more brown sugar and less granulated sugar, as brown sugar has more moisture, which helps create a chewier texture.
Be careful not to overbake them. Removing the cookies from the oven when the edges are just set and the centers are still slightly soft will result in a softer texture.
Absolutely! Just make sure to evenly distribute the ingredients and use a large enough mixing bowl to accommodate the larger quantity of dough.
BUTTERSCOTCH COOKIE RECIPE ADD-IN AND VARIATIONS:
- White Chocolate Chips: Substitute the butterscotch chips with white chocolate chips for a creamier, sweeter flavor.
- Nutty Twist: Add chopped nuts like pecans, walnuts, or almonds for added crunch and a richer taste.
- Spiced Up: Increase the cinnamon or add a pinch of nutmeg or ginger for a spicier, warm flavor profile.
- Healthier Version: Replace half of the flour with whole wheat flour or use oat flour for a slightly healthier twist.
- Salted Caramel Variation: Swap out the butterscotch chips for salted caramel chips to add a sweet and salty contrast.
- Dried Fruit Addition: Mix in dried cranberries, raisins, or chopped dried apricots along with the chocolate and butterscotch chips for a fruity element.
HOW LONG CAN LEFTOVER COOKIES STAY FRESH?
Homemade cookies can typically be kept fresh for up to a week when stored properly. To maintain their softness and flavor, store them in an airtight container at room temperature, placing a slice of bread in the container to help retain moisture. If you need to keep them longer, you can freeze the cookies for up to three months. Just make sure to let them cool completely before freezing, and store them in a single layer or with parchment paper between layers to prevent sticking. When you’re ready to enjoy them, simply let them thaw at room temperature.
CAN I MAKE THE DOUGH AHEAD AND FREEZE IT FOR LATER?
Yes, you can absolutely make the dough ahead of time and freeze it for later use. This is a great way to have freshly baked cookies on hand whenever the craving strikes. To do this, prepare the dough as usual, then shape it into balls or logs, depending on how you plan to bake them. Place the dough balls or logs on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to an airtight container or freezer bag, where they can be stored for up to three months. When you’re ready to bake, simply place the frozen dough on a baking sheet and bake as directed, adding a minute or two to the baking time if needed.
LOOKING FOR MORE DESSERT OPTIONS? TRY THESE!
Quick No-Bake Blueberry Cheesecake Pie: This delectable dessert combines the rich creaminess of cheesecake with the vibrant burst of fresh blueberries, all embraced by a heavenly graham cracker crust.
Best Banana Pineapple Cake with Cream Cheese Frosting: This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple.
No-bake Easy Peanut Butter Chocolate Chip Pie: With only ten ingredients and a few minutes of your time, you’ll have a crowd-pleasing peanut butter dessert for any holiday or special occasion.
The Ultimate Butterscotch-Chocolate Chip Cookie Experience
Ingredients
- 1¼ cup Flour (165g)
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¾ tsp Salt
- ¼ tsp Cinnamon
- ½ cup Unsalted Butter (110g)(melted)
- ½ cup Brown Sugar (100g)(packed)
- ⅓ cup Sugar (75g)
- 2 tsp Vanilla Extract
- 1 Egg
- ¾ cup Semisweet Chocolate Chips (120g)
- ½ cup Butterscotch Chips (90g)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1¼ cup flour (165g), ½ tsp baking soda, ½ tsp baking powder, ¾ tsp salt, and ¼ tsp cinnamon. Set aside.
- Prepare the Wet Ingredients: In a separate large bowl, combine ½ cup melted unsalted butter (110g) with ½ cup packed brown sugar (100g) and ⅓ cup granulated sugar (75g). Whisk until well blended.
- Add Vanilla and Egg: Stir in 2 tsp vanilla extract and 1 egg. Mix until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the Chips: Gently fold in ¾ cup semisweet chocolate chips (120g) and ½ cup butterscotch chips (90g) until evenly distributed throughout the dough.
- Portion the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later!