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.
❤️ 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.
🥘 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
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
🔪 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.
🥄 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
🥫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.
💭 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.
📚 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.
🏫 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
Butterscotch Chocolate Chip Cookies
Equipment
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.
Leave a comment