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    Home » Dessert Recipes » Cookie Recipes

    Butterscotch Chocolate Chip Cookies

    Published: Jul 18, 2022 Last updated: Jul 21, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious buttery cookie with a caramel flavor enhanced with butterscotch and chocolate chips. This Butterscotch Chocolate Chip Cookie recipe bakes up with crisp edges and a delicious chewy center!
    Jump to Recipe
    Featured image for butterscotch chocolate chip cookies.
    Pin image for Butterscotch Chocolate Chip Cookies.

    Butterscotch Chocolate Chip Cookies is one of my family's favorite cookie recipes. They are have crispy edges and chewy centers with a tiny touch of flaky sea salt sprinkled on top.

    Overhead shot of Butterscotch Chocolate Chip Cookies cooling on the baking sheet.
    Allow the baked cookies to cool for 1-2 minutes before transfer to a cooling rack.

    ❤️ Why you'll love it

    • The sweetness of the butterscotch and chocolate chips with grey sea salt sprinkles is a delicious combination..
    • This sweet cookie goes perfectly with a hot cup of coffee, tea or cold glass of milk.
    • It is a delicious cookie recipe that is great for after school sweet treats.
    Cookie ingredients.
    This cookie recipe uses simple ingredients to make the most delicious thin cookie with crispy edges and chewy center.

    🥘 Ingredients

    All purpose flour, stir the flour, then us a spoon to lightly measure into the measuring cup and level off without tapping the cup.

    Baking soda

    Baking powder

    Salt

    Ground cinnamon, this adds a touch of spice to the cookie but can be left out if desired.

    Unsalted butter, the butter will be melted to aid in mixing the dough together easier.

    Light brown sugar

    Dry ingredients added to wet ingredients.
    This recipe is as easy as mixing wet and dry ingredients separately then mixing them together.

    Granulated sugar

    Vanilla extract, using a good, pure extract will make the difference in flavor so avoid using imitation vanilla.

    Large eggs

    Dark chocolate chips

    Butterscotch chips

    Chopped pecans

    Flaky sea salt for sprinkling

    Butterscotch and chocolate chips with chopped pecans on top of cookie dough with spoon in the dough.
    Using melted butter in the dough makes it so much easier to stir in the goodies!

    🔪 Instructions

    1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
    2. Place flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Using a hand whisk, stir to combine.
    3. In a medium bowl, whisk together the eggs, melted butter, and vanilla extract.
    4. Add the wet mixture to the flour mixture and stir to combine. Stir in chocolate chips, butterscotch ships, and chopped pecans.
    5. Using a tablespoon sized cookie scoop, portion out cookie dough balls approximately 2 inches apart on the baking sheet. Sprinkle the top of each cookie with a pinch of flaky salt (if using).
    6. Bake for 12 minutes, or until edges are browned and center of cookie is no longer wet on top.
    Cookie dough mixture in mixing bowl.
    When using melted butter, the cookie dough will mix together smoothly and will not stick to the bowl!

    🥄 Equipment

    Large bowl, for mixing the dry ingredients

    Medium bowl, for the wet ingredients

    Wooden spoon, to mix the cookie dough

    Rubber scraper, to scrape sides of bowl and spoon

    Small cookie scoop

    Baking sheet

    Parchment paper

    Wire rack

    Scooping a tablespoon of cookie dough onto parchment lined cookie sheet.
    Use a small cookie scoop to portion the cookie dough onto the cookie sheet.

    🥫Storage

    Store cookies in an airtight container up to 1 week or in the freezer for up to 3 months.

    📖 Variations

    • Substitute the butterscotch morsels for peanut butter chips, or semi-sweet chocolate chips.
    • Add ½ cup of toffee pieces to the cookie dough.
    • When melting the butter, keep it over the heat until it begins to brown, for a deeper nuttier flavor.
    • Eliminate the salt sprinkle and top with a whole roasted pecan, 1 mini pretzel or crushed pretzels.
    A ball of cookie dough sprinkled with sea salt.
    Just a pinch of flaky sea salt is needed to add an extra touch of incredible flavor to the cookies.

    💭 Tips

    • Be sure to leave at least 2 inches between each ball of cookie dough as these cookies will spread out when baking.
    • Eggs should be room temperature before adding to melted butter.
    • Once butter is melted, set aside to cool at least 10 minutes before adding the eggs and vanilla.
    • For a deeper caramel flavor, substitute dark brown sugar in place of light brown sugar.
    • Warm cookies are delicious, try reheating the cookie in the microwave for about 10-15 seconds to soften and enjoy!

    🙋 FAQ's

    Do I need to chill the dough before baking these cookies?

    Since the butter is melted to begin with you will not need to chill the dough.

    What makes a cookie chewy?

    Moisture is what makes a chewy cookie. This can be done by using certain ingredients or changing the structure of an ingredient, such as melting the butter.

    Overhead view of baked cookies on parchment paper.
    Allow cookies to cool for 1-2 minutes on the baking sheet before transferring them to a cooling rack.

    📚 Related Recipes

    Sweet and creamy, I love this Butterscotch Pudding!

    These Butterscotch Haystacks are only 2 WW Points and a delicious treat for cookie trays.

    Oil Pie Crust is a great way to make a pie crust with liquid fat rather than shortening or butter.

    🍽 Serve with...

    Serve these cookies with a hot cup of coffee, cold glass of milk, or with a scoop of ice cream sandwiched between two of the cookies.

    A stack of 4 cookies with one cookie cut in half and stacked on top.
    Thin cookies with sweet buttery and chocolate flavors are complimented with a sprinkling of flaky sea salt!

    🏫 The last word

    I made these cookies with melted butter to see how they would turn out as mixing the dough is far easier when starting with a melted fat. The dough will not stick or cling to the bowl when using a liquid fat.

    These cookies are thin, but they stay chewy in the center up to 5 days of sitting on the counter. So, I can attest to the fact that these cookies do not get crispy after sitting for a few days.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Featured image for butterscotch chocolate chip cookies.

    Butterscotch Chocolate Chip Cookies

    Shelby Law Ruttan
    A delicious buttery cookie with a caramel flavor enhanced with butterscotch and chocolate chips. This Butterscotch Chocolate Chip Cookie recipe bakes up with crisp edges and a delicious chewy center!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 112 kcal

    Equipment

    • Large bowl
    • Medium bowl
    • Wooden spoon
    • Rubber scraper
    • Small cookie scoop
    • Baking Sheet
    • Parchment Paper
    • Wire rack

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 ¼ cup flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon cinnamon
    • ¾ teaspoon salt
    • ½ cup unsalted butter , melted
    • ½ cup light brown sugar , packed
    • ⅓ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 large egg
    • ¾ dark chocolate chips
    • ½ cup butterscotch chips
    • ¼ cup chopped pecans
    • grey sea salt , optional

    Instructions
     

    • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
    • Place flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Using a hand whisk, stir to combine.
    • In a medium bowl, whisk together the eggs, melted butter, and vanilla extract.
    • Add the wet mixture to the flour mixture and stir to combine. Stir in chocolate chips, butterscotch ships, and chopped pecans.
    • Using a tablespoon sized cookie scoop, portion out cookie dough balls approximately 2 inches apart on the baking sheet. Sprinkle the top of each cookie with a pinch of flaky salt (if using).
    • Bake for 12 minutes, or until edges are browned and center of cookie is no longer wet on top.
    • Remove cookies from oven and cool for 1-2 minutes, then transfer to wire rack to cool completely.

    Nutrition

    Calories: 112kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 123mgPotassium: 23mgFiber: 0.3gSugar: 10gVitamin A: 134IUVitamin C: 0.01mgCalcium: 13mgIron: 0.4mg
    Keyword Butterscotch Chocolate Chip Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cookie Recipes

    • Gluten Free Peanut Butter Cookies
    • Air Fryer Eggnog Cookies
    • Red Velvet Peppermint Thumbprints
    • Butter Pecan Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    13 shares