Butterscotch Chocolate Chip Cookies

These Butterscotch Chocolate Chip Cookies are rich, chewy, and perfectly golden, delivering an irresistible blend of sweet and salty flavors with a little crunch. Imagine biting into a soft, buttery cookie with gooey chocolate, creamy butterscotch, and the nutty crunch of pecans—finished off with a sprinkle of flaky sea salt. These cookies aren’t just a treat; they’re a whole experience.

The combination of semisweet chocolate and butterscotch chips creates a layered sweetness that’s not overly sugary, while the pecans add just the right contrast in texture. Cinnamon brings in a subtle warmth that rounds everything out, giving these cookies a bakery-style flavor profile. They’re the perfect solution when you want a cookie that’s a bit more special than your usual chocolate chip.

Whether you’re baking for a cozy afternoon, prepping a dessert for a party, or making a batch to gift, these cookies are guaranteed to make people smile. With pantry-friendly ingredients and no chill time required, they come together quickly—so you can satisfy that cookie craving without the wait. You’ll want to keep this recipe in your permanent rotation.

Why You’ll Love This Recipe

• Perfect Flavor Balance: Sweet butterscotch, rich chocolate, warm cinnamon, and a touch of salt.
• Great Texture: Crispy edges, soft centers, and crunchy pecans.
• Quick and Easy: No chilling time, ready to bake immediately.
• Elevated Classic: A unique twist on traditional chocolate chip cookies.
• Customizable: Easy to adapt based on your favorite mix-ins.

Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Unsalted butter (melted)
• Light or dark brown sugar
• Granulated sugar
• Vanilla extract
• Egg
• Semisweet chocolate chips
• Butterscotch chips
• Chopped pecans
• Flaky sea salt (for sprinkling)

Variations

• Nut-Free: Omit the pecans or replace with sunflower seeds for a crunch without allergens.
• Extra Buttery: Use browned butter for deeper flavor.
• Double Chocolate: Swap in dark chocolate chips or chunks for an intense cocoa kick.
• Spiced Up: Add a pinch of nutmeg or ginger for holiday vibes.
• Mini Cookies: Use a smaller scoop for bite-sized treats—perfect for sharing.

How to Make the Recipe

Step 1:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 3:

In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth and glossy.

Step 4:

Stir in the vanilla extract and egg until fully incorporated.

Step 5:

Add the dry ingredients to the wet mixture and stir just until combined.

Step 6:

Fold in the chocolate chips, butterscotch chips, and chopped pecans.

Step 7:

Scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.

Step 8:

Sprinkle a little flaky sea salt on top of each dough ball before baking.

Step 9:

Bake for 10–12 minutes, or until the edges are golden and the centers are just set.

Step 10:

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Making the Recipe

• Don’t skip the flaky sea salt—it takes the flavor to the next level.
• For chewier cookies, slightly underbake and let them finish setting on the pan.
• Measure your flour accurately to avoid dry cookies—spoon and level it rather than scooping.
• Melted butter helps give the cookies a rich flavor and chewy texture—just be sure it’s slightly cooled before mixing.
• Let cookies cool completely before storing to maintain texture.

How to Serve

These cookies are perfect with a glass of milk, a cup of coffee, or even crumbled over vanilla ice cream. Serve them warm for maximum gooey goodness, or package them up for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing

Freeze cookie dough balls on a tray, then transfer to a zip-top bag for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.

Reheating

Microwave cookies for about 10 seconds to revive their soft texture and melt the chips slightly.

FAQs

1. Can I chill the dough before baking?

Yes, chilling the dough will deepen the flavor and slightly thicken the cookies—but it’s not necessary.

2. Can I make these cookies gluten-free?

Yes, just use a 1:1 gluten-free flour blend as a direct substitute.

3. What kind of butterscotch chips should I use?

Any brand works, but look for ones with real butter flavor for the best results.

4. Can I use dark brown sugar?

Absolutely! It will add a deeper molasses flavor.

5. Can I use other nuts?

Yes—walnuts, almonds, or macadamia nuts are great swaps for pecans.

6. Why do I need both baking soda and baking powder?

The combo helps give the cookies both lift and spread, resulting in a balanced texture.

7. How do I keep cookies from spreading too much?

Make sure your butter isn’t too hot and don’t overmix the dough.

8. Can I make the dough ahead of time?

Yes, store in the fridge for up to 48 hours before baking.

9. What if I don’t have flaky sea salt?

Regular sea salt or kosher salt can work in a pinch—just use a light hand.

10. How big should I make each cookie?

A standard 1.5-tablespoon cookie scoop is ideal for evenly sized cookies.

Conclusion

These Butterscotch Chocolate Chip Cookies bring everything you love about a homemade cookie—chewy, golden, and packed with flavor—with a rich twist from the butterscotch and pecans. The cinnamon and sea salt elevate them into something truly special, perfect for any occasion or just a sweet treat at the end of the day. With no complicated steps and pantry-friendly ingredients, this recipe is destined to become a go-to favorite. Bake a batch—you won’t regret it.

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