Nutty Butterscotch Chocolate Chip Cookies
The classic combo of butterscotch chocolate chip cookies with the added crunch of chopped walnuts to create a chewy, crunchy, sweet cookie that will be a new favorite.
There’s almost no cookie combination that sounds bad to me. I like cookies with chocolate, white chocolate, dark chocolate. Nuts, no nuts, fruit, candy, sprinkles, and even things not traditionally in cookies like potato chips. So I’m always just throwing things together and seeing what ones taste the best to share. I didn’t invent the idea of butterscotch and chocolate chips together, but they do taste pretty wonderful together.
Baking Notes & Tips
First things first, these little beauties don’t even have to be chilled. Can they? Of course. Chilling your cookie dough, while annoying and requiring obscene amounts of patience when wanting devour cookies, does often improve your cookies. Cookie dough that’s been chilled tends to have slightly better texture and more complex flavors. It’s like marinating meat. Meat that’s just been cooked in seasoning or sauce is good but marinating it for a few hours really can enhance everything. But these butterscotch chocolate chip cookies don’t explicitly require it, so bake away immediately friends.
If you’ve never sprinkled flaky sea salt on a cookie, please let me advocate that MANY cookies elevates the flavor so much. Especially in these butterscotch chocolate chip cookies. Some of my testers even noted that the flaky sea salt was the perfect addition. While these will be perfectly lovely without it, I urge you not to skip. Also, try it on other cookies!
Nutty Butterscotch Chocolate Chip Cookies Key Ingredients
- Butterscotch – I just use whatever I can find in the store. Usually it’s Nestle, but I’ve also used the Aldi brand and I think the Target brand.
- Chocolate – I tested with chocolate chips just for ease, but honestly I’d probably enjoy a chopped chocolate bar even better. I used semi sweet, but I think dark would work well too. Because butterscotch is on the sweeter side I’d skip using milk chocolate.
- Walnuts – Chopped walnuts, the size is up to you. Chopping finely might give a more nutty flavor than texture and more roughly will give you bits about the size of the chocolate and butterscotch chips.
Ingredients
- 113 g Unsalted butter ½ cup, room temperature
- 80 g Dark brown sugar â…“ cup + 1 tbsp
- 50 g Granulated sugar ¼ cup
- 1 large Egg room temperature
- 1 tsp Vanilla
- 150 g AP flour 1¼ cup
- ¾ tsp Sea salt
- ¾ tsp Baking soda
- 85 g Butterscotch chips ½ cup
- 85 g Semi sweet chocolate chips ½ cup
- 56 g Chopped walnuts ½ cup
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
- In a small bowl, add your flour, salt, and baking soda. Stir together to mix.150 g AP flour | ¾ tsp Sea salt | ¾ tsp Baking soda
- In a large bowl or the bowl of your stand mixer with paddle attached, add your butter and sugars and cream together until light and fluffy. (2-4 minutes)113 g Unsalted butter | 80 g Dark brown sugar | 50 g Granulated sugar
- Add your egg and beat until emulsified into the sugar and butter.1 large Egg
- Add your vanilla and mix in.1 tsp Vanilla
- Add your dry ingredients into your wet and mix on low until just combined where no dry bits remain. Don't overmix.
- Add your butterscotch chips, chocolate chips, and walnuts and mix into the cookie dough with a rubber spatula or wooden spoon.85 g Butterscotch chips | 85 g Semi sweet chocolate chips | 56 g Chopped walnuts
- Scoop your cookies onto your prepared baking sheet leaving a few inches between each.
- Bake your cookies on the center rack of your oven for about 11 minutes. The edges should be golden and the center will be soft but set.
- Remove from the oven and let sit on the pan for about 2-3 minutes before transferring to a wire rack. Sprinkle them with flaky salt while they cool.Flaky sea salt
- Store your cookies in an airtight container for 3-5 days. Enjoy!
