Chocolate Chip Butterscotch Cookies (Grandma's Recipe)

Name: Chocolate Chip Butterscotch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 1/2 cup Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Butter Softened; 1 cup Brown Sugar; 1/2 cup Granulated Sugar; 2 Eggs; 1 1/2 teaspoon Vanilla; 1/2 Tablespoon Milk; 3/4 cup Milk Chocolate Chips; 1/2 cup Mini Chocolate Chips; 1 cup Butterscotch Chips; 1 cup Chopped Pecans

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Soft and chewy with irresistibly crispy edges, these Chocolate Chip Butterscotch Cookies are the ultimate treat for any cookie lover. Packed with rich butterscotch chips, melty chocolate, and crunchy pecans, they’re so addictive you won’t be able to stop at just one!

A batch of freshly baked cookies with chocolate and butterscotch chips cooling on a wire rack. The cookies are arranged neatly, and there are straws and extra chips nearby on the parchment paper.

You might think your recipe collection is full of chocolate chip cookies, but trust me, you need to make room for one more! These Chocolate Chip Butterscotch Cookies are the ultimate crowd-pleaser. Packed with both milk chocolate and mini chocolate chips, every bite is bursting with rich, gooey goodness. But it doesn’t stop there—I’ve added butterscotch chips for that perfect caramel-like sweetness, and if you’re a fan of a little crunch, the chopped pecans take these cookies to the next level.

Here are some of my other favorite cookie recipes: Breakfast Cookies, Pecan Cookies, and these Chocolate Chip Pistachio Cookies.

Why you will love these cookies

Texture: These cookies are soft and chewy in the center with a slightly crisp outer edge, so you get the best of both worlds.
Flavor: The secret to these cookies is using a mix of milk chocolate and mini chocolate chips. In my humble opinion, you can never have too much chocolate.
Simple: Not only do the cookies have basic, everyday simple ingredients but they are quick and easy to whip up.

An assortment of baking ingredients on a marble surface, including brown and white sugars, butterscotch and chocolate chips, pecans, vanilla, butter, eggs, baking soda, salt, and flour.

The recipe card below has a complete list of ingredients and measurements.

Flour: Regular all-purpose flour works well in these cookies.
Butter: Both salted and unsalted butter will work.
Brown sugar: Any type of brown sugar is fine; light brown sugar and dark brown sugar both work.
Granulated sugar: White sugar also contributes to the sweetness of the cookies and helps balance the texture.
Eggs: You can use white, brown, free-range, or organic.
Vanilla: I used real vanilla extract to add more sweetness but artificial vanilla extract works as well.
Milk: Dairy milk or plant-based milk will both add moisture to the cookies. If using plant-based milk, buy unsweetened, or you may end up with overly sweet cookies.
Chocolate chips: I used full-sized milk chocolate chips and mini chocolate chips so you get a mouthful of chocolate in every bite. You can use mini semi-sweet, dark or milk chocolate chips.
Butterscotch Chips: Butterscotch chips add a whole new dimension of flavor to these chocolate chip cookies. If you can’t find butterscotch, use Skor bar chips.
Pecans: For added crunch, I stirred in chopped pecans. I just can’t help myself when it comes to nuts, but you can omit if you need to make a nut-free cookie.

How to make Butterscotch Chocolate Chip Cookies

Step 1: Preheat the oven

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Step 2: Combine the dry ingredients

Mix the flour, baking powder, baking soda, and salt in a small bowl.

A glass bowl with flour is being whisked, surrounded by small containers of baking powder and sugar on a white marble surface. A metal measuring spoon rests in the baking powder container.

Step 3: Cream the butter and sugar and the wet ingredients

Cream the softened butter, brown sugar, and granulated sugar in a large bowl using a hand or stand mixer. Beat in the eggs, vanilla, and milk.

A bowl with cookie dough mixture and two eggs sits on a marble countertop. An electric mixer with beaters is partially visible. Nearby is a bowl of flour and a plate with cracked eggshells.

Step 4: Combine the dry ingredients with the wet

A mixing bowl with cookie dough and flour being blended with a hand mixer, next to a bowl of flour and a small plate with broken eggshells. All items are placed on a marble countertop.

Step 5: Stir in the add-ins

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

A mixing bowl filled with cookie dough, chocolate chips, butterscotch chips, and chopped nuts. Three jars with various chips, a wooden spoon, and a hand mixer are nearby on a marble countertop.

Step 6: Prepare the cookie dough balls.

Roll the dough into 24 balls and place on the cookie sheet.

Baking tray with parchment paper holding twelve evenly spaced scoops of chocolate chip cookie dough. A hand with a scoop is placing dough on the tray. Bowls of dough and chocolate chips are in the background.

Step 7: Bake

Bake for 10 – 12 minutes. Remove the cookies when they are golden brown. I like crispy edges with a chewy center, but if you like them a little less crispy, take them out when they barely turn brown.

Step 8: Let the cookies sit

Let the cookies sit on the tray for 2 minutes before moving to a wire rack to cool.

Kitchen Tools to Make Chocolate Chip Cookies

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FAQs

Can I freeze the cookie dough?

Yes, absolutely! Prepare a full batch and freeze half to bake another time. Thaw frozen dough in the fridge and bring to room temperature before baking.

Can I make these cookies dairy-free?

Yes, you can use dairy-free butter or margarine and look for dairy-free chips to add in.

Does butterscotch pair well with chocolate?

Most definitely! I think butterscotch and chocolate are a great combination.

A stack of four chocolate chip cookies on a piece of parchment paper. More cookies are visible in the background, slightly out of focus, on a cooling rack. Scattered chocolate and butterscotch chips are around the cookies.

Recipe Variations

Swap The Chips – Change up the type of chips and use semi-sweet chocolate chips, dark chocolate chocolate chips, peanut butter, Skor bar, white chocolate, or a combination of chips.
Nuts – Swap the pecans for chopped almonds or walnuts, or try pumpkin or sunflower seeds for nut-free cookies.
Fruit – Add raisins for more sweetness, or mix in dried cranberries for a tart flavor.
Coconut – Stir in chopped coconut for a tropical twist.
Fun Mix Ins – Mix in chopped candy or M&Ms for a pop of color.

Tips For Success

Room Temperature Ingredients: Take all the fridge items out before you prepare the recipe so they have time to come to room temperature.

Let The Cookies Sit: Resist the temptation to devour the cookies as soon as they come out of the oven. They need to sit for a few minutes so they can set.

Watch The Baking Time Carefully: Since all ovens differ, set your baking time a few minutes less than the recommended baking time and check for doneness. This way, you won’t overbake the cookies.

Measure The Flour Correctly: If there is too much flour, your cookies will be too dense. Scoop the flour into the measuring cup and then level it out with a knife.

Invest In A Cooling Rack: Placing the cookies on a cooling rack helps air get underneath helping the cookies cool quicker.

Consistent Sized Cookies: Use a cookie scoop to portion the cookie dough so all the cookies are the same size. This will ensure they cook at the same pace.

Storage

For Baked Cookies:

If you happen to have any leftover cookies (hard to imagine, I know!), simply store them in an airtight container on the counter, and they’ll stay fresh for up to 3-4 days. They’ll also keep perfectly in the freezer for up to 3 months—so you can grab one whenever the craving strikes!

Refrigerator Storage: If you’re prepping the dough ahead of time, store it in an airtight container in the fridge for up to 2-3 days. When ready to bake, let it sit at room temperature for a few minutes to soften slightly before scooping.

Freezer Storage: For longer storage, portion the dough into balls and flash-freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer bag or container. They’ll stay fresh for up to 3 months. When ready to bake, just pop them straight into the oven from frozen—just add an extra minute or two to the baking time!

More of my favorite cookies

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