Perfectly crisp on the outside and utterly chewy on the inside! These chocolate chip butterscotch cookies take only 15 minutes to make since the dough requires no chill time! They’ve got the perfect combo of deep, rich chocolate and creamy, buttery butterscotch making them a true crowd pleaser cookie!
Why This Recipe Works
Personally, I think butterscotch is a totally underrated flavor! It’s the perfect blend of creamy, buttery and sweet and I can NOT get enough. So much so that I added butterscotch TWICE in this chocolate chip butterscotch cookie recipe!
The butterscotch flavor comes from the pudding mix in the cookie dough and the butterscotch chips that are folded in. If you’ve never made cookies with pudding before you’re seriously missing out! It gives them the BEST chewy texture!
Checkout my recipe for double white chocolate chip cookies that also uses pudding mix!
More reason to love these butterscotch chocolate chip cookies? There is NO chill time. I seriously HATE recipes that require cookie dough to be chilled. I mean, who wants that?! Such a cookie making buzz kill. The pudding mix really helps with this too since it helps the cookies keep their shape.
Ingredients Needed
How To Make This Recipe
Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
In a medium sized bowl combine your dry ingredients together; flour, pudding mix, baking soda, baking powder and salt.
In a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar. Do this for about 2 minutes until smooth.
Now, add in the egg, egg yolk, and vanilla. Mix until just combined.
Slowly add your dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) and beat until mixed well.
Then, fold in your chocolate and butterscotch chips. Your dough will be firm- this is good!
Using a cookie scoop (or ~2 tbsp of cookie dough) scoop the cookie dough and place it on the baking sheet. Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies.
I like to add a few more chips on top- especially if there aren’t any showing!
Bake your cookies for 9 minutes. Allow to cool fully and enjoy!
Recipe FAQs
Butterscotch ships are super creamy and buttery (like the name implies!) I’d say they’re like a cross between brown sugar, caramel, and butter flavors!
Caramel chips are not the same as butterscotch chips. However, you could use caramel chips in place of butterscotch chips. Caramel is made with white sugar and butterscotch is made with brown sugar. They both have a more “creamy” buttery flavor.
I love using a mix of butterscotch chips and chocolate chips but if you prefer you can use all chocolate chips in these butterscotch chocolate chip cookies.
Adding pudding mix to cookies can add flavor, like in these chocolate chip butterscotch cookies, but it also makes cookies SUPER chewy! It also contributes to their shape and keeping them from being flat.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
Other Recipes You Might Like:
XOXO
-Colleen
Chewy Chocolate Chip Butterscotch Cookies
Ingredients
- 1.5 cups all-purpose white flour
- 1, 3.4 oz box of butterscotch pudding mix I recommend regular not sugar free!
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened to room temperature
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 egg + 1 yolk
- 1/2 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup butterscotch chips
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
- In a medium sized bowl combine your dry ingredients together; flour, pudding mix, baking soda, baking powder and salt.
- In a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar. Do this for about 2 minutes until smooth.
- Now, add in the egg, egg yolk, and vanilla. Mix until just combined.
- Slowly add your dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) and beat until mixed well.
- Then, fold in your chocolate and butterscotch chips. Your dough will be firm- this is good!
- Using a cookie scoop (or ~2 tbsp of cookie dough) scoop the cookie dough and place it on the baking sheet. Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies.
- I like to add a few more chips on top- especially if there aren’t any showing!
- Bake your cookies for 9 minutes. Allow to cool fully and enjoy!
Leave a Reply