When it comes to cookies, there’s something magical about the combination of warm, gooey chocolate and sweet, buttery butterscotch. This Butterscotch Chocolate Chip Cookies recipe is sure to become a family favorite, irresistible with its chewy texture and delightful flavors that meld perfectly together. Picture biting into one of these cookies—the outer edge is satisfyingly crisp, while the center remains soft and decadent.
A fun fact to brighten your day: Butterscotch isn’t made from bourbon or anything fancy—it’s typically just brown sugar and butter! Just like my beloved classic chocolate chip cookie recipe, this adaptation provides a twist that’s equally comforting and nostalgic. So if you’ve ever thought the way to a person’s heart is through their stomach, then these cookies are your ticket to success!
What are Butterscotch Chocolate Chip Cookies?
Have you ever wondered where that charming name “butterscotch” comes from? Perhaps someone just decided to throw some butter and sugar together and had a ‘scotch’ of fun! Regardless of the origins, I can assure you that Butterscotch Chocolate Chip Cookies are as delightful as they sound. They’re a perfect combination of rich butterscotch flavor with the indulgence of chocolate chips. Just imagine the aroma filling your kitchen, captivating family members as they wander in with hungry eyes. So why not whip up a batch and share this sweet joy? Trust me; they’ll be begging for more!
Why You’ll Love This Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies shine as the star of any gathering or cozy evening. The delightful mix of buttery richness and sweet chocolate bursts is a treat everyone can enjoy. Plus, making them at home saves you money compared to those fancy bakeries—and let’s be honest, nothing compares to the love put into homemade goodies! Compared to classic chocolate chip cookies, these bring that extra layer of lusciousness that elevates them to the next level. So, are you ready to turn on the oven and create some magic in your kitchen?
How to Make Butterscotch Chocolate Chip Cookies
Quick Overview
This Butterscotch Chocolate Chip Cookies recipe is incredibly simple to follow and yields a variety of textures and flavors—perfect for any occasion! With a mere 15 minutes of preparation and just 10 to 12 minutes of baking, they’ll be out of the oven and into your hands in no time.
Key Ingredients for Butterscotch Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups butterscotch chips
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Cream the Butter: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, brown sugar, and granulated sugar together until creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until everything is well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined.
- Fold in Chips: Gently fold in the butterscotch chips and semi-sweet chocolate chips with a spatula or wooden spoon, ensuring even distribution throughout the dough.
- Scoop onto Baking Sheet: Using a cookie scoop or spoon, drop dollops of dough onto an ungreased baking sheet, leaving enough space between each cookie to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges are lightly golden, and the centers are set.
- Cool Down: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Top Tips for Perfecting Butterscotch Chocolate Chip Cookies
- Butter Temperature: Ensure your butter is softened but not melted. Room temperature butter creates a better texture.
- Chill the Dough: If you want thicker cookies, chill the dough for at least 30 minutes before baking.
- Chocolate Choices: You can mix up the chocolates based on your preference—try dark chocolate or white chocolate for a twist!
- Don’t Overmix: Mix the flour until just combined to ensure your cookies have the perfect chewy texture.
Storing and Reheating Tips
These Butterscotch Chocolate Chip Cookies are best enjoyed fresh but can be stored for up to a week in an airtight container at room temperature. If you want to extend their shelf life, consider freezing them; they can last up to three months in the freezer. Just make sure to place them in a resealable freezer bag. To reheat, pop them in the microwave for about 10 seconds or warm them in the oven at 350°F (175°C) for a few minutes to regain their soft and gooey texture.
In conclusion, now that you’ve discovered the simplicity and incredible taste of Butterscotch Chocolate Chip Cookies, it’s time to get baking! Gather your family around and indulge in the delicious treats that will surely please everyone. Happy baking!
Butterscotch Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it's softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until creamy.
- Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined.
- Gently fold in the butterscotch chips and semi-sweet chocolate chips with a spatula or wooden spoon.
- Using a cookie scoop or spoon, drop dollops of dough onto an ungreased baking sheet, leaving enough space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden, and the centers are set.
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
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