Easy Chocolate Butterscotch Cookies

The ultimate comfort cookie: rich, chewy, and drool-worthy! These Easy Chocolate Butterscotch Cookies combine the perfect balance of sweet and salty, with the added excitement of butterscotch chips for an extra layer of flavor. Perfect for satisfying your sweet tooth, they’re easy to whip up and devour in no time.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chocolate chips and butterscotch chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Let the cookies cool completely before storing in an airtight container at room temperature for up to 3 days.

Notes

Make sure to use room temperature butter for the best results – it’ll help the cookies turn out light and fluffy. When combining the flour mixture, be gentle to avoid overmixing, which can lead to tough cookies.

If you want a chewier cookie, bake for 9-10 minutes, and if you prefer a crisper cookie, bake for 11-12 minutes.

Store leftovers in an airtight container at room temperature to keep them fresh for up to 3 days. These cookies freeze beautifully, so consider freezing them for up to 2 months and thawing as needed.

With 9 cookies per batch, consider doubling the recipe if you need to feed a larger crowd.

To ensure the cookies retain their texture, avoid overbaking – they should be lightly golden brown around the edges.