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.
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.
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.
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.
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.
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!
Yes it can! Make sure to bring it to room temperature before baking. This can take up to 2 hours.
I haven't recipe tested this. If you use an egg substitution, let me know!
Yes! Add ½ cup of finely diced pecans.
Of course. You can replace the butterscotch and chocolate chips with 1 ¾ cups of chocolate chips. Bake as listed.
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.
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.
Freeze these baked cookies in an airtight container up to 30 days. Thaw on the counter or warm in the microwave slightly before eating.
Other Cookie Recipes To Try
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Butterscotch Chocolate Chip Cookies
- 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.
- 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