The best easy Nestle butterscotch chocolate chip cookies are such a decadent treat for butterscotch lovers! And you can adjust this base butterscotch chocolate chip cookie recipe to make oatmeal butterscotch chocolate chip cookies or peanut butter butterscotch chocolate chip cookies! Truly one of the best recipes for butterscotch chips!
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Nestle Butterscotch Chocolate Chip Cookies Recipe
When it comes to comfort food and indulgent treats, few things can rival the warmth and satisfaction that a freshly baked batch of butterscotch chocolate chip cookies can provide.
The heavenly aroma of buttery butterscotch and the decadent allure of gooey chocolate chips combine to create a sensory experience that's truly irresistible! These chocolate butterscotch chip cookies are definitely a fun twist on classic chocolate chip cookies!
What makes these easy butterscotch chocolate chip cookies so good?
The perfect combination of butterscotch and chocolate chips in a cookie creates an incredible balance of flavors and textures. The buttery richness of the butterscotch melds harmoniously with the sweetness of the chocolate, resulting in a treat that's both comforting and indulgent. They're perfect for fall or winter, and completely irresistible! Sure to be one of your new favorite cookie recipes!
Do butterscotch chips melt like chocolate chips?
No, butterscotch chips don't melt in the same way as chocolate chips. Chocolate chips readily melt into a smooth and velvety consistency when exposed to heat. Butterscotch chips, on the other hand, have a higher melting point due to their composition.
While they may soften and become slightly gooey when heated, butterscotch chips tend to maintain their shape and distinct texture even when subjected to baking temperatures. This makes them an ideal choice for adding a delightful chewiness and rich flavor to your baked goods!
Craft a batch of irresistibly sweet and gooey butterscotch chocolate chip cookies with some simple baking ingredients:
- melted butter - I like to use salted butter, but if you only have unsalted then just add ¼ teaspoon of salt in with your flour mixture.
- brown sugar - I love how the rich flavor of brown sugar complements the butterscotch chips! You can use light brown sugar, or swap it for dark brown sugar for even more rich butterscotch flavor! Or if you just realized you're out of brown sugar, check out my recipe for Chocolate Chip Cookies Without Brown Sugar!
- butterscotch pudding mix - a little bit of dry pudding mix is the secret ingredient to infuse butterscotch flavor and soft texture throughout your cookies!
- egg - make sure your egg is room temperature so that the dough bakes evenly.
- vanilla extract - make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- all-purpose flour - measured by weight or fluffed using the spoon-and-level method. This is to ensure that you don't add too much flour accidentally and end up with dry cookies that don't spread. See Cookie Dough Too Dry: How to Fix Crumbly Cookie Dough for more!
- baking soda - reacts with the acid in the brown sugar to give just enough lift to this recipe!
- butterscotch baking chips and semisweet chocolate chips - this combination of butterscotch chips and semi-sweet chocolate chips gives our cookies the perfect flavor combination! You can use mini or regular chocolate chips, and for a less sweet cookie you can use dark chocolate chips!
- flaky sea salt - this is optional, but you can make salted butterscotch cookies by adding a little flaky sea salt on top of each cookie after baking! This helps to offset the sweetness and bring out that butterscotch flavor!
See recipe card for quantities.
To make these butterscotch cookies, you'll want to grab a kitchen scale instead of a measuring cup. This will help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like. Also, an oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly. And a #30 cookie scoop helps to measure out your cookies to the exact size you'll need.
You'll also want to grab a large baking sheet -- I use the Nordicware Baker's Big Sheet lined with a Silpat ¾ sheet liner or parchment paper. Finally, use a wire rack to let your cookies cool and set after baking.
Step by Step
You can see the full recipe instructions and recipe video in the recipe card below, but here are the basic steps in this butterscotch chocolate chip cookie recipe:
Add wet ingredients: melted butter, brown sugar, egg, and vanilla to a large bowl, mixing well after each.
Sift in dry ingredients and fold together until a dough forms.
Add butterscotch and chocolate chips and fold to combine.
Scoop cookie dough balls onto a parchment-lined cookie sheet and bake until golden brown around the edges!
Hint: Allow enough space between cookie dough mounds on the baking sheet to prevent cookies from spreading into each other - at least two inches.
Oatmeal Butterscotch Chocolate Chip Cookies
Elevate these cookies into oatmeal butterscotch chocolate chip cookies by seamlessly integrating wholesome oats, adding a delightful chewiness and a hint of nuttiness to every bite. Just replace ¾ cup of the flour with old fashioned oats and you're good to go!
Peanut Butter Butterscotch Chocolate Chip Cookies
It's so easy to turn these cookies into peanut butter butterscotch chocolate chip cookies! Just replace some of the butterscotch chips with peanut butter baking chips for that amazing peanut butter flavor in every bite!
This chocolate butterscotch cookies recipe keeps well at room temperature in an airtight container for up to 3 days. Or it can be frozen for up to 3 months.
Frequently Asked Questions
Melted butter can result in cookies that are typically thinner, with a chewy center and a more intense buttery taste, whereas using softened butter in chocolate chip cookie recipes can lead to a slightly different texture, often yielding cookies that are thicker and cakier. I like to use melted butter in my chocolate chip cookies for a more chewy cookie with a bit more spread.
Butterscotch is made by heating brown suger and butter, so it has a richer, more buttery flavor than caramel. So although they're often used interchangeably in sweet treats, butterscotch chips and caramel chips have slightly different flavors.
If you're a chocolate lover, you've got to check out my Cookie Monster Cookies! They're made with two types of chocolate chips, Oreo and Chips Ahoy chunks, and stuffed with melted milk chocolate! Or if you like a more classic cookie with a rich buttery flavor, you'll love my Small Batch Chocolate Chip Cookies with brown butter!
If you're looking for a dairy free cookie, try my Dairy Free Chocolate Chip Cookies, or take a look at my collection of the 45 Best Cookies for a Cookie Exchange for more delicious ideas!
Looking for other recipes like this chocolate butterscotch cookies recipe? Try these:
These cookies should come out nice and chewy -- to ensure the best texture, be sure not to overbake them! The cookies should still be soft when they come out of the oven and will set further as they cool.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
Equipment you may need
- baking sheet
- Preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk melted butter with brown sugar until mixture is combined. Add egg, then vanilla, and whisk again until smooth and fluffy.½ cup salted butter, ½ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Sift in flour, baking soda, pudding mix, and salt gradually until dough comes together and is well combined. Fold in butterscotch and chocolate chips.1 ¼ cups all-purpose flour, ¼ cup butterscotch pudding mix, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup butterscotch baking chips, ½ cup semisweet chocolate chips
- Use a medium cookie scoop to place scoops of dough onto prepared baking sheet at least 2 inches apart.
- Bake in preheated oven 10-12 minutes, or until tops of cookies are set and edges are golden brown. For soft cookies, be sure not to overbake.
- Sprinkle with flaky sea salt, if desired. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.