If you have a sweet tooth, these chocolate chip butterscotch cookies will become a favorite. They strike a lovely balance of rich butterscotch and semi-sweet chocolate, all folded into tender, chewy cookie dough. One is rarely enough!
These chewy butterscotch chocolate chip cookies are generously packed with both chocolate and butterscotch chips. They taste like the best parts of oatmeal scotchies and bakery-style chocolate chip cookies, featuring a truly crave-worthy chewy texture.
The combination of semi-sweet chocolate and butterscotch delivers deep flavor while preventing the cookies from becoming overly sweet, making them a crowd-pleaser any time of year.
They’re ideal for holiday cookie exchanges, potlucks, or a simple afternoon treat with a cold glass of milk.
🍪 Why you’ll love these butterscotch chocolate chip cookies
- Perfect texture – These bakery-style cookies stay soft and chewy thanks to the addition of cream of tartar and instant pudding mix.
- Fail‑proof – The method is straightforward and forgiving, so even beginner bakers can achieve great results.
- Pronounced butterscotch flavor – Butterscotch pudding mix in the dough adds a second layer of buttery, caramel-like flavor.
- Quick & easy – Simple ingredients and an efficient process let you prepare the dough in about 30 minutes.
- Great for sharing – These cookies are perfect for gatherings and travel well when stored properly.
🍴 Equipment
For consistent size and even baking, use a 1.5-ounce cookie scoop to portion dough. If you don’t have one, dividing the dough into equal balls by weight or by eye works fine. Bake on half-sheet pans or any flat baking sheet lined with parchment paper for best results.
📋 Ingredients
Gather these everyday baking ingredients before you begin. A few extras—instant butterscotch pudding and cream of tartar—are what make these cookies especially tender and chewy.
You will need these dry ingredients to build the dough. The pudding mix softens the cookies, and cream of tartar helps create the chewy, tender crumb:
- All-purpose flour
- Instant butterscotch pudding mix (dry)
- Salt
- Baking soda
- Cream of tartar
Cream the following together until light and fluffy to create the cookie base:
- White sugar
- Brown sugar
- Salted butter (softened)
- Egg
- Vanilla extract
Finally, fold in the chips:
- Semi-sweet chocolate chips
- Butterscotch baking chips
🥣 Instructions
This recipe is simple and quick. Below is an overview of the steps; quantities and exact measurements are listed in the recipe card section further down the page.
Whisk together the dry ingredients in a medium bowl until evenly combined.
Cream the granulated sugar, brown sugar, and softened butter in a stand mixer or with a handheld mixer until light and fluffy, scraping the bowl as needed.
Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.
Gradually add the dry ingredients while mixing on low speed, mixing only until the flour is incorporated to avoid overworking the dough.
Fold in the semi-sweet chocolate chips and butterscotch chips on low speed or by hand until evenly distributed.
Portion the dough using a 1.5-ounce scoop into 18 even balls and place them on parchment-lined baking sheets. Press a few extra chips on top of each ball for an attractive finish.
Preheat the oven to 325°F (165°C). Bake the cookies on the middle or upper rack for 10–12 minutes, or until the edges are set and the bottoms are lightly golden. The centers will look slightly underdone; they will continue to firm up on the baking sheet as they cool.
Tip: These cookies can be baked straight from the dough without chilling. If you prefer thicker cookies, refrigerate the scooped dough balls for 1 hour or up to overnight before baking.
🍪 Variations
You can make these cookies larger or smaller; adjust baking time accordingly. For mini cookies, reduce the bake time and monitor closely.
Swap the semi-sweet chips for milk chocolate or dark chocolate, or use chocolate chunks for extra pockets of melted chocolate. For added crunch and flavor, stir in chopped macadamia nuts or pecans—these pair beautifully with both butterscotch and chocolate.
🧊 Storage
Store baked cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze cookies in a freezer-safe bag for up to 1–3 months; thaw overnight in the refrigerator or warm for 10–15 seconds in the microwave before serving.
You can also freeze unbaked cookie dough balls in a sealed bag. Thaw in the refrigerator for 20–30 minutes before baking and add a minute or two to the bake time if needed when baking cold dough.
💭 FAQ
Are caramel chips the same as butterscotch chips?
Caramel chips can substitute for butterscotch chips in many recipes. Some caramel chips look and behave very similarly to butterscotch chips and are a good stand-in. Other caramel pieces come as firm bites that melt differently and produce a chewier, gooier texture—fun to use but not identical in flavor or texture to butterscotch chips.
What does cream of tartar do in cookie recipes?
Cream of tartar helps prevent cookies from developing crisp edges and contributes to a tender, soft texture throughout. It’s commonly used to stabilize egg whites for meringues, and its stabilizing properties also help cookies remain tender and chewy.
Can I make these cookies without a mixer?
While doable by hand, creaming butter and sugars by hand takes significant effort and time. For best and easiest results, use a stand mixer or handheld electric mixer to achieve the light, fluffy texture that helps create tender, chewy cookies.
More Soft Cookie Recipes
If you enjoyed this recipe, try other soft cookie ideas such as frosted holiday cookies, thick and chewy brownies, peppermint sugar cookies, or seasonal chocolate chip variations for more baking inspiration.
Did you try these butterscotch chip cookies? Share your results on social media and tag the creator if you wish. Happy baking!
Thanks for reading. ❤️
📖 Recipe & Step-by-Step Instructions
Chocolate Chip Butterscotch Cookies
Servings: 18 (1.5-ounce cookies)
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Ingredients
Dry Ingredients
- 250 g (1 ¾ cups + 2 Tbsp) all-purpose flour
- 1 (3.4 oz) box instant butterscotch pudding mix (dry)
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
Creamed Ingredients
- 100 g (½ cup) granulated sugar
- 170 g (¾ cup packed) brown sugar
- 1½ sticks (6 oz) salted butter, softened
- 1 egg
- 1 Tbsp vanilla extract
Other Ingredients
- ½ cup semi-sweet chocolate chips (plus ~¼ cup extra to press on top)
- ½ cup butterscotch chips (plus ~¼ cup extra to press on top)
Instructions
Make the Butterscotch Cookie Dough
- Whisk the dry ingredients together in a medium bowl until well blended.
- In a stand mixer or with a handheld mixer, beat the sugars and softened butter until light and fluffy, scraping the bowl as needed.
- Add the egg and vanilla, and mix until combined.
- With the mixer on low, gradually add the dry ingredients and mix until no flour streaks remain. Avoid overmixing.
- Fold in the chocolate chips and butterscotch chips.
- Using a 1.5-ounce scoop (or by dividing into 18 equal portions), form dough balls and place on parchment-lined baking sheets. Press extra chips into the tops for presentation.
Bake the Cookies
- Preheat the oven to 325°F (165°C). Bake on the middle or top rack for 10–12 minutes, until the edges are set and the tops look slightly underdone. The bottoms should be just lightly golden.
- Remove from oven and let cookies cool on the baking sheet for several minutes to finish setting before transferring to a wire rack.
Notes
These cookies can be baked immediately after mixing. For thicker cookies, refrigerate scooped dough for 1 hour or overnight before baking. Photographs were baked from unchilled dough.
Calories: approximately 239 kcal per cookie (estimate).