This easy one‑bowl cookie recipe combines chocolate and butterscotch chips for a soft cookie with crisp edges, a chewy center and warm caramel notes from the butterscotch. Ready in under 30 minutes, the dough can be baked immediately or chilled or frozen for later baking.
Classic cookie with a twist
Chocolate chip cookies are always welcome, and adding butterscotch takes them to another level. The blend of semisweet chocolate and butterscotch chips gives a balanced caramel-and-chocolate profile that feels familiar yet special.
This is a simple, one‑bowl recipe using two types of chips that can be mixed and baked in about 30 minutes.
Butterscotch chips bring a sweet, caramel‑like flavor and can replace or complement other chips in many cookie recipes. Because butterscotch chips are usually sweeter than semisweet chocolate, be aware of the overall sweetness when tasting and adjusting.
One of the joys of baking from scratch is enjoying warm cookies minutes after they come from the oven and controlling the ingredients for a result you love. Fresh, slightly gooey cookies are hard to beat.
Testing Notes
You can bake these cookies right after mixing the dough or chill it first. Chilling for a few hours or up to a couple of days slightly changes texture and flavor: chilled dough spreads less and often tastes more rounded as the ingredients meld. The difference is subtle; a good approach is to bake half immediately and chill the rest.
Freezeable dough: Scoop portions of dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake frozen dough straight from the freezer when you want fresh cookies.
Storing tip: To keep baked cookies soft, store them in an airtight container with a few pieces of bread for moisture retention.
Ingredients
Quantities appear in the recipe card below. Use standard ingredients: butter, granulated and brown sugar, an egg, vanilla, all‑purpose flour, baking soda, a pinch of baking powder, a little salt, semisweet chocolate chips and butterscotch chips. Optional: a teaspoon of rum or hazelnut liqueur for extra depth.
Steps to make two-chip cookies
This is a classic one‑bowl cookie method. You can mix by hand, with a hand mixer or in a stand mixer.
- By hand: A spatula or wooden spoon works well if the butter is soft—you can easily cream and combine ingredients this way.
- Electric or stand mixer: Mix on medium until adding dry ingredients, then fold in flour at low speed. Avoid overbeating after the flour is added to keep cookies tender.
Cookie dough
The final dough should be sticky, smooth and free of dry streaks. Scrape the bowl and fold with a spatula so everything is evenly incorporated.
Chips
Fold in the chocolate and butterscotch chips at the end so they distribute evenly. For added texture, fold in about 1/3 cup chopped walnuts or pecans.
Vintage Kitchen Tip
Once you add the flour, mix just until incorporated. If using a mixer, finish by folding with a rubber spatula to eliminate any dry pockets and avoid overworking the dough.
Scooping
Space dough balls at least two inches apart on prepared sheets so cookies have room to spread. Press a few extra chips on top of each scoop if you like a more decorative look.
Baking the cookies
- Cookie sheet: Butter or line baking sheets with parchment paper for easy release.
- Baking time: For softer cookies, remove them while the centers still look slightly soft—about 10 minutes for medium cookies, though ovens vary. Adjust time based on dough temperature and cookie size.
Cooling down
For chewier cookies, gently tap the hot baking pan on the counter to deflate the centers slightly, then let cookies cool in the pan on a wire rack for about 10 minutes before transferring to the rack to finish cooling.
Related recipes you might like:
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Butterscotch Oatmeal Cookies or Scotchies (no chill dough)
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Butterscotch Chip Cookies
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Biscoff Chocolate Chip Cookies
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Chocolate Chip Oatmeal Cookies
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Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup brown sugar, light or dark
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- 1 teaspoon rum or hazelnut liqueur, optional
Instructions
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Preheat oven to 350ºF (180ºC).
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Butter baking sheets or line them with parchment paper.
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Beat softened butter with granulated and brown sugar until creamy. A stand mixer with a paddle or a hand mixer both work well.
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Add the egg, vanilla and the optional liqueur, mixing until combined.
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Sift and add the dry ingredients—flour, baking powder, baking soda and salt—and mix at low speed until mostly combined. Scrape the bowl and finish folding with a spatula so no dry streaks remain.
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Fold in the semisweet chocolate chips and butterscotch chips. Scoop dough onto prepared sheets, spacing scoops two inches apart. Press extra chips on top if desired.
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Bake 10–12 minutes, until edges are set and cookies are lightly golden while centers remain soft.
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Let cookies cool on the baking pan on a wire rack for about 10 minutes, then transfer to the rack to cool completely.
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Store in tins or an airtight cookie jar. For softer cookies, include a slice of bread in the container.
Notes
Chilling: Chill dough if you prefer less spread and a slightly more developed flavor; otherwise bake immediately. Many bakers make and bake half the dough and chill the rest for later.
Freezing: Freeze scooped dough on a sheet until firm, then store in a sealed bag. Bake frozen portions when desired for fresh cookies on demand.
Storing: Keep cookies in an airtight container. For softness, include a few pieces of bread in the container to maintain moisture.