Butterscotch Chocolate Chip Cookies

These aren’t your average chocolate chip cookies. We’re talking about a cookie that hits that perfect sweet spot between crispy edges and a gooey center, with a flavor combo that’ll make your taste buds do a little dance. Butterscotch and chocolate chips? It’s like they were meant to be together.

The secret weapon here is the combination of brown sugar, melted butter, and those magical butterscotch chips that add a caramel-like depth. Throw in some chopped pecans and a sprinkle of flaky sea salt, and you’ve got a cookie that’s sophisticated enough for adults but still totally crave-worthy.

I’ve made these so many times that I can practically mix them in my sleep. They’re surprisingly simple – no fancy equipment needed, just a couple of bowls and about 30 minutes of your time.

What You’ll Need

• 1 1/4 cups (165g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup (110g) unsalted butter, melted
• 1/2 cup (100g) brown sugar
• 1/3 cup (75g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 3/4 cup (120g) semisweet chocolate chips
• 1/2 cup (90g) butterscotch chips
• 1/4 cup (25g) chopped pecans
• Flaky sea salt for sprinkling

Steps

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the melted butter and sugars either by hand or using an electric mixer. Mix on medium-high speed until the mixture lightens and thickens (about 3 minutes).
4. Mix in the vanilla and egg until smooth.
5. Dump in the dry ingredients and mix to combine.
6. Fold in the chips and nuts using a rubber spatula.
7. Scoop the cookies onto the baking sheet, spacing them a few inches apart. Use a regular cookie scoop (2 tablespoons) for the best results.
8. Bake for 10-12 minutes or until the edges are a light golden brown and the center is pale and puffed.
9. Sprinkle with sea salt and transfer to a cooling rack. Let them cool for about 10 minutes before eating.

Substitutions That Actually Work

• No pecans? Use walnuts or skip nuts entirely.
• Dairy-free? Use coconut oil instead of butter.
• No butterscotch chips? Try caramel chips or extra chocolate.

Tips & Storage

• Store in an airtight container at room temperature for up to 5 days.
• For extra-crispy edges, chill the dough for 30 minutes before baking.
• These freeze beautifully – just wrap tightly and freeze for up to 3 months.