Chocolate Chip Butterscotch Cookies
These Butterscotch Chocolate Chip Cookies are perfectly soft with a chewy center. Flavored with semisweet chocolate chips, butterscotch chips, pecans, and flakey sea salt, these are sweet and salty and perfect for dessert!
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Servings: 12 Cookies
Calories: 292kcal
Equipment
- Cookie Sheet
- Stand Mixer with Paddle Attachment or electric hand mixer
- Wooden Spoon
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup butterscotch chips
- ¼ cup chopped pecans, optional
- Flaky Sea Salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until well combined.
- Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the chocolate chips, butterscotch chips, and pecans until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft. Remove the cookies from the oven and sprinkle with flaky sea salt.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Butter: I use unsalted butter so that I can more easily control the salt content in the cookies. Use room temperature butter that measures an internal temperature between 68-72 degrees Fahrenheit.
- Brown Sugar: I use light brown sugar. Use dark brown sugar for a more molasses-y flavor.
- Chocolate Chips: You will need semi-sweet chocolate chips and butterscotch chips for these Chocolate Chip Butterscotch Cookies.
- Nuts: There Is a small amount of pecans in this recipe. If you like your Chocolate Chip and Butterscotch Chip Cookies more full of nuts, add 1/2 cup of chopped pecans instead of 1/4 cup.
- Use the scoop and level technique to measure the flour for your chocolate butterscotch chip cookies! Too much flour and your cookies will be too cakey.
- You can make these without butterscotch chips if desired which will make a delicious Chocolate Chip Cookie with Pecans. In that case, increase the amount of both the semisweet chocolate chips and the pecans
- To get perfectly round cookies, wait until the cookies come right out of the oven, then use a spoon to push the edges of the cookies to form them into a perfect circle.
Nutrition
Serving: 1Cookie | Calories: 292kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 91mg | Potassium: 112mg | Fiber: 2g | Sugar: 23g | Vitamin A: 270IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 2mg
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