Oh my goodness, if you’re anything like me, the smell of freshly baked cookies is pure heaven! And when it comes to cookies, my heart truly belongs to a perfect batch of Butterscotch Chocolate Chip Cookies Soft Chewy. Seriously, forget those crumbly, dry disappointments. This recipe is my go-to because it absolutely nails that glorious chewy center with slightly crisp edges. The way the sweet, creamy butterscotch melts and mingles with rich chocolate? It’s pure magic in every single bite. I actually dreamed up this recipe after a particularly bad batch I tried at a local bakery – it just gave me the itch to create something truly spectacular, something that would make your taste buds sing!

Why You’ll Love These Butterscotch Chocolate Chip Cookies

Honestly, what’s not to love about these cookies? They’re a true crowd-pleaser for so many reasons:

Super Easy to Make: Seriously, you can whip up the dough in about 15 minutes. No fancy skills needed!
That Perfect Texture: They’ve got that unbeatable combo – soft, chewy centers with just a hint of crispiness around the edges. Pure cookie bliss!
Flavor Explosion: The buttery butterscotch pairs SO well with the chocolate chips. It’s a flavor party in your mouth!
They Go Anywhere: Perfect for bake sales, potlucks, a cozy night in, or just because. Cookies are always a good idea, right?

Get ready for a new favorite! These will disappear faster than you can say ‘cookie monster’.

Ingredients for Perfect Butterscotch Chocolate Chip Cookies

Alright, let’s gather up our goodies! These ingredients are what make these Butterscotch Chocolate Chip Cookies Soft Chewy so incredibly delicious. Don’t skip the details – they really do make a difference!

1 cup (2 sticks) unsalted butter, softened: Make sure it’s softened, not melted! You want it squishy and spreadable, like a nice thick frosting. This is key for that creamy texture.
3/4 cup granulated sugar: For that classic sweetness and structure.
3/4 cup packed light brown sugar: This is where the magic really happens for chewiness! Make sure you pack it down in your measuring cup so you get just the right amount of molasses goodness.
2 large eggs: Room temperature is best here, trust me. They incorporate better!
1 teaspoon vanilla extract: The little flavor booster that ties everything together. Use the good stuff if you have it!
2 1/4 cups all-purpose flour: Just your standard flour works perfectly here.
1 teaspoon baking soda: This helps the cookies spread just the right amount and get that lovely golden color.
1/2 teaspoon salt: Balances out the sweetness; don’t skip this! It’s a secret weapon for flavor.
1 cup butterscotch chips: My personal favorite! They add such a lovely caramel-y depth.
1 cup semi-sweet chocolate chips: Because what’s a chocolate chip cookie without chocolate chips, right? The semi-sweet kind is just perfect here.

Expert Tips for Making Soft and Chewy Butterscotch Chocolate Chip Cookies

Okay, friends, let’s talk about how to make sure these Butterscotch Chocolate Chip Cookies Soft Chewy are absolutely perfect. You know, the kind that make people go “WOW!” after the first bite? It’s all in the little details!

First off, ingredient temperature is HUGE. Make sure your butter is truly softened – you want it to give a little when you poke it, but not be all melty. If it’s too cold, your dough won’t cream properly, and if it’s too warm, they’ll spread like crazy. Same goes for the eggs; room temperature eggs mix in SO much better. Trust me, it makes a difference!

When you’re mixing the dry into the wet ingredients, go easy! Overmixing is the enemy of soft cookies. As soon as you don’t see any more flour streaks, stop. Seriously, just stop. You want that tender texture, not a tough cookie.

And for that perfect texture, don’t overbake! I know it’s tempting to want them super golden all over, but pull them out when the edges look set and the centers still look a *tiny* bit soft. They’ll continue to bake and firm up on the hot baking sheet. That’s the secret to that delightful gooey center. If you want even thicker, chewier cookies, try chilling your dough for about 30 minutes before scooping. It’s a game-changer!

Oh, and if you’re ever in the mood for another amazing cookie, check out my favorite gooey chocolate chip cookies recipe too – it’s fantastic!

How to Make Butterscotch Chocolate Chip Cookies: Step-by-Step

Alright, let’s get down to business and make some cookie magic happen! Following these simple steps will get you to that perfect batch of soft and chewy butterscotch chocolate chip cookies in no time.

Get Your Oven Ready: First things first, preheat your oven to 375°F (190°C). While that’s heating up, line a couple of baking sheets with parchment paper. This totally prevents sticking and makes cleanup a breeze!
Cream the Fats and Sugars: Grab a big bowl, and in go your softened unsalted butter, granulated sugar, and that lovely packed light brown sugar. Get your mixer (or a strong arm!) going and cream these together until the mixture looks light and fluffy, almost like pale yellow whipped cream. This step is super important for texture!
Add the Eggs and Vanilla: Now, beat in your large eggs, one at a time, making sure each one is well incorporated before you add the next. Then, stir in that teaspoon of vanilla extract. It just smells like happiness, doesn’t it?
Whisk the Dry Stuff: In a separate, medium-sized bowl, give your flour, baking soda, and salt a good whisk together. This just makes sure everything is evenly distributed so you don’t get pockets of salt or baking soda in your cookies.
Combine Wet and Dry (Gently!): It’s time to bring everything together. Gradually add those dry ingredients from step 4 into your wet ingredient mixture from step 3. Mix on a low speed, or stir by hand, until they are *just* combined. Seriously, stop mixing as soon as you don’t see any dry flour anymore. Overmixing is the enemy of chewy cookies!
Fold in the Goodies: Now for the best part! Gently fold in your butterscotch chips and chocolate chips. Make sure they’re evenly distributed throughout the dough.
Scoop the Dough: Drop rounded tablespoons of dough onto your prepared baking sheets. I like to use a cookie scoop to make them all nice and uniform. Leave about 2 inches between each one because they will spread out a bit.
Bake to Perfection: Pop those baking sheets into your preheated oven. Bake for about 9 to 11 minutes. You’re looking for the edges to be lightly golden brown, but the centers should still look a little soft. They’ll continue to set up on the baking sheet, so don’t overdo it!
Cool Down: Let the cookies cool right there on the baking sheets for about 5 minutes. This is crucial for them to firm up just enough. Then, carefully transfer them to a wire rack to cool completely. Enjoy the amazing smell filling your kitchen!

Ingredient Notes and Substitutions for Your Butterscotch Chocolate Chip Cookies

Let’s chat for a sec about some of the key players in these cookies! Sometimes, the little things really do make a big difference, and knowing a bit more about why we’re using certain ingredients can help you feel totally confident.

Unsalted Butter: We always go with unsalted butter for our baking. Why? Because it lets YOU control the saltiness! Different brands have different amounts of salt, so using unsalted gives us a consistent canvas. If all you have is salted, you can totally use it, just maybe cut back on the added salt in the recipe by a pinch or two. And remember, softened is key – not melted!

Brown Sugar: That packed light brown sugar is non-negotiable for that amazing chewy texture and that lovely caramel depth. If, by some weird chance, you can’t find light brown sugar, dark brown sugar will work, but the cookies might be a bit deeper in color and richer in molasses flavor. You *could* try a mix of granulated and molasses, but it’s tricky to get right!

Butterscotch Chips: These are the stars of the show, right? But what if you’re not a huge butterscotch fan, or you just can’t find them? No worries! You can absolutely swap them out for another cup of semi-sweet chocolate chips, or even use dark chocolate chips for a more intense flavor. Some people even like white chocolate chips in their cookies!

Serving Suggestions for Your Soft Chewy Cookies

Now that you’ve got these amazing Butterscotch Chocolate Chip Cookies Soft Chewy fresh out of the oven, how should you enjoy them? My absolute favorite way is with a tall, cold glass of milk – it just cuts through the sweetness perfectly. But honestly, they’re also divine with a hot cup of coffee or even crumbled over a scoop of vanilla ice cream for a decadent dessert! They’re just perfect for any occasion.

Storage and Reheating Instructions

These cookies are best when they’re fresh, but they’re sneaky good even days later! To keep them wonderfully soft and chewy, just pop them into an airtight container at room temperature. I like to put a piece of wax paper between layers if I’m stacking more than a couple. Honestly, they’re usually gone in a day or two here! If you want to warm one up, just pop it in the microwave for about 10-15 seconds. It brings back that fresh-baked goodness like magic!

Frequently Asked Questions about Butterscotch Chocolate Chip Cookies

Got questions about these delicious Butterscotch Chocolate Chip Cookies Soft Chewy? I’ve got you covered! Here are some of the most common things people ask:

Why are my cookies flat and spread out?

Oh no! This usually happens if your butter was too soft or even melted when you creamed it. Also, overmixing the dough after adding the flour can make them spread too much. For thicker cookies, try chilling the dough for at least 30 minutes before you bake them. That usually does the trick!

How can I make my cookies chewier?

The secret to chewier cookies is all about the sugar ratio and baking time! Using more brown sugar than granulated sugar, like we do in this recipe, is a huge help. Also, don’t overbake! Pull them out when the centers still look a little soft. They’ll finish baking on the hot cookie sheet and stay nice and chewy that way.

Can I freeze the cookie dough?

Absolutely! Freezing the dough is a fantastic idea. Scoop your dough balls onto a baking sheet, freeze them until solid (about an hour), then transfer them to a freezer-safe bag or container. You can bake them straight from frozen; they’ll just take a few minutes longer in the oven. Perfect for when a cookie craving strikes!

What if I don’t have butterscotch chips?

No butterscotch chips? No problem! You can easily substitute them with another cup of chocolate chips – semi-sweet, milk, or even dark chocolate work wonderfully. Some folks also love using white chocolate chips for a different flavor profile. You get to customize!

If you have any other questions, feel free to reach out to me!

Nutritional Information

Okay, so let’s talk nutrition! This is just an estimate, of course, because the exact numbers can change a bit depending on the brands of butter, chocolate, and butterscotch chips you use. But, generally speaking, one of these glorious cookies comes in around:

Serving Size: 1 cookie
Calories: About 200
Sugar: Around 20g
Sodium: Roughly 80mg
Fat: About 12g
Saturated Fat: Around 7g
Unsaturated Fat: About 5g
Trans Fat: 0g (yay!)
Carbohydrates: Around 25g
Fiber: Just about 1g
Protein: Around 2g
Cholesterol: About 30mg

Remember, these are just ballpark figures! The important thing is that they taste absolutely amazing, and moderation is always key, right? Enjoy them guilt-free (or as guilt-free as cookies can be!).

Soft and Chewy Butterscotch Chocolate Chip Cookies

Author: freddyrecipes.com
Total Time: 25 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for soft and chewy cookies with butterscotch and chocolate chips.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the butterscotch chips and chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewy cookies, use more brown sugar than granulated sugar.
You can chill the dough for 30 minutes before baking for thicker cookies.
Store cooled cookies in an airtight container at room temperature.

Prep Time: 15 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 20g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: butterscotch chocolate chip cookies, soft cookies, chewy cookies, easy cookie recipe, homemade cookies