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    Home » Cookie Recipes

    Aug 11, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Butterscotch Chocolate Chip Cookies

    9572 shares
    Jump to Recipe Print Recipe
    Pinterest pin for butterscotch chocolate chip cookies.

    These are the BEST butterscotch chocolate chip cookies because they are baked into large bakery style cookies. They are loaded with butterscotch chips, chocolate chips and cinnamon! They have gooey and chewy center with crisp edges.

    Butterscotch chocolate chip cookies in a pile.

    The best part about these butterscotch chocolate chip cookies, besides the butterscotch chips, is they are loaded with spices. The cinnamon and nutmeg really pull out the fall vibes with this cookie.

    If you are wanting more chocolate chip cookies, try Oreo chocolate chip cookies, brown butter chocolate chip cookies, and sprinkle chocolate chip cookies.

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • No mixer!- There is no mixer required for this recipe. Since there is melted butter, just a rubber spatula is needed!
    • No chill time- There is also no chill time required. Pop these cookies straight into the oven.
    • Fall type cookies- These cookies are perfect for fall. Butterscotch chips plus cinnamon is made for fall baking.
    • Butterscotch and chocolate chips- This recipe is loaded with both types of chocolate chips!
    • Chewy cookies- When they are baked large, it makes a chewier center.
    Tray of butterscotch chocolate chip cookies.

    Ingredients

    These are some notes about the ingredients used.

    • Room temperature eggs- Pull these out 2 hours before baking. Don't use cold eggs!
    • Baking powder + Baking soda- Using both is why there is no chill time!
    • Cinnamon + Nutmeg- Using both of these is a must. It gives a subtle flavor, but mostly just boosts the butterscotch flavor.
    • Melted butter- The butter is melted which makes it easy to bake with no mixer.
    • Brown sugar- You can use light or dark. I used light.
    • Mini chocolate chips- These are optional. I always have these on hand and it gives it more chocolate pockets in the cookie.
    • Butterscotch chips- I used Nestle brand.
    • Chocolate chips- Use a good quality dark or semi-sweet. I honestly love the Costco Kirkland brand of chocolate chips.
    • Flaky sea salt- This is a must. Use this one. It adds extra salt and it balances out the sweetness.
    Bite shot of cookie.

    Step By Step Instructions

    Here are the steps to make and bake these cookies.

    STEP 1: Melt the butter first. Melt the butter in the microwave. Then, let it cool before using.

    STEP 2: Preheat the oven at 350F. Line the cookie sheets with parchment paper. Then, mix the dry ingredients together.

    STEP 3: Mix the melted butter and sugars together. Use a rubber spatula to gently mix them. Next, add in the vanilla and eggs. It should be light in texture.

    STEP 4: Next, add in the dry ingredients. Use the rubber spatula to fold in the dry ingredients. Keep folding until completely combined. Then, add in all of the butterscotch and chocolate chips.

    STEP 5: Scoop the cookie dough. Use a 3 oz cookie scoop to create large bakery style cookies. Each scoop should be a heaping pile.

    STEP 6: Bake the cookies for 13-16 minutes. The cookies will appear slightly under done in the middle, but the edges will be golden brown.

    STEP 7: Top the cookies with butterscotch chips, chocolate chips, and flaky sea salt. Top them while warm. Let the cookie sit for 5 minutes before transferring to a cooling rack.

    Butter mixture in glass bowl.
    Cookie dough in glass bowl.
    Cookie dough in glass bowl.
    Cookie dough balls on parchment paper.

    Baking Tips

    When you are baking these cookies, if you would like melted chocolate pools top the cookie dough balls with large chunks of chocolate. This creates the pools.

    I highly recommend the flaky sea salt. The cookies are very sweet until you add the salt. It takes the cookies to a new level.

    If you want perfectly round cookies, use a large biscuit cutter to "scoot" the cookies while warm. That is how I do it!

    Single cookie with chocolate on top.

    FAQ

    Can this dough be made overnight?

    Yes it can! Make sure to bring it to room temperature before baking. This can take up to 2 hours.

    Can I make these cookies with no eggs?

    I haven't recipe tested this. If you use an egg substitution, let me know!

    Can I add nuts?

    Yes! Add ½ cup of finely diced pecans.

    Can I make these into regular chocolate chip cookies?

    Of course. You can replace the butterscotch and chocolate chips with 1 ¾ cups of chocolate chips. Bake as listed.

    What if I want smaller cookies?

    That is okay. Use 1oz cookie scoop and scoop 12 cookie dough balls per cookie sheet. Bake for 9-11 minutes. When baked small, they won't be as chewy in the center.

    Can I freeze the cookie dough balls?

    Yes you can! Wrap cookie dough balls in cling wrap and store in an airtight container. Make sure to let cookie dough balls come to room temperature before baking.

    Storing and Freezing

    Store these butterscotch chocolate chip cookies in an airtight container at room temperature. They will last up to 5 days.

    Freezing

    Freeze these baked cookies in an airtight container up to 30 days. Thaw on the counter or warm in the microwave slightly before eating.

    Butterscotch chocolate chip cookies close up.

    Other Cookie Recipes To Try

    • Strawberry Cheesecake Cookies
    • Reese's Peanut Butter Chip Cookies
    • Peanut Butter Chocolate Chip Cookies

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Butterscotch chocolate chip cookies in a pile.

    Butterscotch Chocolate Chip Cookies

    Stephanie Rutherford
    These large bakery style butterscotch chocolate chip cookies are chewy and gooey. They are full of butterscotch chips and chocolate chips.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 18 Large cookies
    Calories 334 kcal

    Ingredients
     
     

    • 2 ½ cups All-purpose flour
    • ½ teaspoon Baking soda
    • ½ teaspoon Baking powder
    • 1 teaspoon Salt
    • 1 teaspoon Ground cinnamon
    • ¼ teaspoon Ground nutmeg
    • 1 cup Unsalted butter melted and slightly cooled
    • 1 cup Brown sugar packed light or dark
    • ½ cup White granulated sugar
    • 2 teaspoon Pure vanilla extract
    • 2 Large eggs room temperature
    • 1 ¼ cup Butterscotch chips
    • 1 cup Semi-sweet chocolate chips
    • ⅛ cup Mini chocolate chips optional
    • Flaky sea salt on top of baked cookies.

    Instructions
     

    • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside.
      2 ½ cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 1 teaspoon Ground cinnamon
    • In a separate bowl, mix the melted butter, brown sugar, and sugar. Mix until combined. Add in the vanilla and eggs. Mix.
    • Add in the dry ingredients. Mix until combined. Add in the butterscotch chips, chocolate chips, and mini chocolate chips. Fold the dough until combined.
    • Take a large 3 oz cookie scoop. Scoop a heaping amount of cookie dough. They should be large and 3 inches between each cookie dough ball. Place 6 per tray.
    • Bake for 13-16 minutes. The edges should be golden brown. Let it sit for 5 minutes on the tray before transferring to a cooling rack. Top with extra butterscotch and chocolate chips while warm. Top with flaky sea salt.
      ¼ teaspoon Ground nutmeg

    Notes

    Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
    High altitude baking- Add an extra 2 tablespoon of flour.
    Bring out eggs 2 hours before baking.
    For small 1 oz or 1 tablespoon cookies. Bake for 9-11 minutes. 

    Nutrition

    Calories: 334kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 225mgPotassium: 96mgFiber: 1gSugar: 31gVitamin A: 335IUVitamin C: 1mgCalcium: 32mgIron: 2mg
    Keyword bakery style, best, butterscotch chips, chewy, chocolate chip cookies, easy, gooey, large, sweet and salty cookies
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Lydia says

      January 20, 2023 at 9:30 am

      5 stars
      This cookie recipe is amazing! The butterscotch/chocolate chip combo was a little too sweet for me so the next couple times I used this recipe, I did some different combinations. My favorite was the butterscotch/pecan combo! I absolutely love this recipe!!

      Reply
    2. Jenny Gohsler says

      June 01, 2022 at 7:57 pm

      5 stars
      Amazing! My son and I wanted use up some chips in the cabinet and found this recipe. It worked out just as described and at 9200ft! I only added 1T versus the stated 2T for altitude. I did decrease the time by 2 minutes and they are perfect! So very scrumptious!! Winner - winner - chicken dinner!!
      Thank you so much for sharing!

      Reply
    3. Kaitlin W says

      December 17, 2021 at 12:32 pm

      5 stars
      I adapted this recipe and added some toffee and they were so good and HUGE like the best bakery style size you could ever want! Such an easy recipe to follow too which is an added bonus, they can be whipped up in no time!

      Reply
    4. Courtney says

      September 09, 2021 at 9:23 am

      Do you think I could add pretzels to this batter? And if so, should I cut down the amount of salt in the recipe? Thanks!

      Reply
      • Stephanie Rutherford says

        September 09, 2021 at 1:07 pm

        Yes you can! Add a half cup of chopped pretzels. Keep the salt as is.

        Reply
        • Courtney says

          September 09, 2021 at 10:15 pm

          Thank you!! I’m going to make them this weekend😊

          Reply
    5. Dr says

      September 06, 2021 at 12:47 pm

      5 stars
      Delicious and easy!

      Reply
    6. Leslie says

      August 31, 2021 at 11:18 am

      5 stars
      My husband loves butterscotch! I have made these twice. He has 1-2 with his coffee every morning. Because why not? ( I use a smaller scoop and a slightly shorter baking time. I average 24-27 cookies/batch) Your recipes are awesome. I should tell you more often!

      Reply
    7. Steven says

      August 18, 2021 at 6:08 pm

      5 stars
      These are my absolute favorite cookies ever. My wife has made them for me several times and I always eat way too many. They are amazing. I cannot recommend them enough.

      Reply
    8. Emily says

      July 31, 2021 at 8:08 pm

      5 stars
      Loved this recipe! Thank you!

      Reply

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