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Chocolate Butterscotch Cookies

Buttery, easy to make cookies with chocolate and butterscotch.
Prep Time15 mins
Cook Time15 mins
Resting Time20 mins
Total Time30 mins
Course: Dessert
Keyword: baking, butter, chocolate, cookies, milk
Servings: 33 pieces


  • 1 3/4 cup All purpose flour leveled
  • 1 cup light brown sugar firmly packed
  • 1/2 cup cane sugar only
  • 1 tsp salt
  • 1 1/4 tsp baking soda
  • 16 tbsp cold unsalted butter cut into 1" cubes
  • 1 cup semi sweet chocolate chips
  • 1/4 cup butterscotch chips
  • 1 no large egg cold
  • 1 1/2 tsp vanilla extract


  • Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
  • Combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Pulse until well-combined in the food processor.
  • Add cold butter and pulse to form a dry and powdery mix.  Make sure not to over pulse to melt the butter.
  • Follow with chocolate and butterscotch chips an pulse 3 times to combine. Transfer to a mixing bowl.
  • Beat egg and vanilla extract together and pour into the mixture. Mix well to combine. At this point it will be a crumbly mixture.
  • Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic dough. This dough can be refrigerated for a week or frozen for up to 3 months.
  • Portion out with a tablespoon ice cream scoop on to the baking sheet. Leave about 2 inches all around each scoop as the cookies will grow in the oven.
  • Bake for 13- 15 minutes till you see the sides turn the beautiful golden brown.
  • Pull out and let cool on the sheets - it is tempting, I tried and lost a cookie :( so stay strong.


  • Please make sure egg and butter are cold and not at room temperature.
  •  Use a food processor if possible.