These Chocolate Chip Butterscotch Cookies are a sweet, yummy twist on your classic chocolate chip cookie. I like to consider them my “fall” version of a chocolate chip cookie but you can really make them all year round. Just look at those beautiful golden butterscotch morsels pop!
One thing you should know about me (unless you already do) is that I love me some chocolate chip cookies. Chocolate chip cookies are a staple in my life. Hands down my go-to sweet treat. A warm, fresh chocolate chip cookie dunked in milk is a combination like no other. And I love them in many forms; chocolate chip cookies, cookie skillets, cookie bars… you get the idea. Don’t even get me started on my lack of self control with chocolate chip cookie dough 😉
As much as I love a classic chocolate chip cookie with just chocolate chips in them, I also love them for how versatile they can be. You can add chocolate chunks, nuts, candy, different extracts… as long as you have that classic chocolate chip cookie base, you’ve got a good thing going.
For today’s spin I bring butterscotch chips to the mix. Easy enough right? But Kim, butterscotch chips are the only difference between these and your classic chocolate chip cookies, that’s kinda boring. Wrong! The butterscotch chips pair so, SO perfectly with the semi sweet morsels and the sweet brown sugar cookie dough that it bakes a completely different cookie. You should really make these to see for yourself.
I consider these my “fall” chocolate chip cookies because of the beautiful golden hue of the butterscotch morsels, it resembles a fall color and the pop so beautifully in these cookies. Another great fall cookie featuring these yummy butterscotch chips : pumpkin butterscotch cookies.
Chocolate Chip Butterscotch Cookies
- 2 and 1/2 cups All Purpose Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 tablespoons 1 and 1/2 sticks unsalted butter - room temperature
- 1/2 cup Light Brown Sugar packed
- 1/2 cup Dark Brown Sugar packed
- 1/2 cup granulated Sugar
- 1 Large Egg room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup Semi Sweet Chocolate Chips plus more to add on top if you want
- 1 cup butterscotch morsels plus more to add on top if you want
- In a bowl combine flour, cornstarch, baking soda, and salt. Whisk or mix the ingredients together for about 10 to 15 seconds just to get the dry ingredients combined. Set bowl aside
- In a large mixing bowl combine butter and all three sugars. Cream butter and sugar together using an electric mixer on medium speed until thoroughly combined. Add in egg and vanilla extract, continue mixing until combined. Slowly add in dry ingredients, mixing until cookie dough is combined. Fold in chocolate chips and butterscotch morsels.
- Scoop 1.5 tablespoons of cookie dough into balls and place on a plate. Add a few extra chocolate chips to the top of each ball if desired. Cover with plastic wrap and freeze in the freezer for at least 2 hours or up to overnight.
- When ready to bake cookies preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place cookie dough on baking sheet about an inch apart. Bake for 10-12 minutes. Cookies will appear under baked at 10 minutes but they will set as they cool. Do not bake longer than 10-12 minutes.
- Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Cookies are ready to serve after 10 minutes of cooling.
- *When you first take frozen cookie dough out of the freezer you may want it to thaw slightly for one or 2 minutes before placing them on the baking sheet.
- **2 hours of total time indicated above includes time for freezing the cookie dough.