These chocolate chip and butterscotch chip cookies are soft, gooey, and packed with all the good stuff! Every bite is filled with luscious chocolate chips, sweet butterscotch chips, and crunchy cashews. This recipe doesn't require chilling the dough, yay!
Butterscotch and chocolate chip cookies are incredibly easy to make and require no chilling time, thanks to the addition of pudding mix in the dough! This special ingredient keeps the cookies soft and moist, ensuring they stay fresh for days. Simply mix, bake, and enjoy these gooey, flavor-packed treats without any hassle.
Love cookies? Check out my espresso chocolate chip cookies, sweet and salty cookies, chocolate cookies and cream cookies, shortbread cookie sandwiches, and cinnamon shortbread cookies, and cookie pie!
Jump to:
Why you'll love this recipe
- No Chilling Required. Thanks to the pudding mix in the dough, there's no need to chill the cookies before baking. This means you can whip up a batch and have them ready to enjoy in no time. My lucky charms cookies are amazing too!
- Soft and Gooey Texture. The pudding mix also ensures that these cookies come out of the oven perfectly soft and gooey. They stay fresh and tender for days, making them amazing to bite into anytime.
- Delicious Flavor Combination. The mix of crunchy cashews, dark chocolate, and buttery butterscotch chips creates a heavenly flavor profile. Each bite offers a perfect balance of sweetness, nuttiness, and a touch of bitterness from the dark chocolate.
Equipment
This recipe is in grams. Baking with a kitchen scale is amazing because it provides precision and accuracy, ensuring each ingredient is used in the exact amount required by the recipe. It helps achieve consistent results every time when making these chocolate chip and butterscotch chip cookies, as measuring by weight avoids the variations that can occur with volume measurements.
Ingredients
What you'll need for butterscotch cookies!
- Butterscotch Chips. These add a rich, buttery sweetness that complements the other flavors in the cookies. Their caramel-like notes enhance the overall taste and provide a lovely contrast to the dark chocolate.
- Roasted Cashews. Roasting the cashews intensifies their flavor, adding depth to the cookies. I roast nuts at 350°F for 10 minutes.
- Dark Brown Sugar. This ingredient adds moisture and a deep, molasses sweetness to the cookies. It helps create a soft and chewy texture, making the cookies irresistibly gooey.
- Egg. The egg acts as a binding agent, holding the cookie dough together and providing structure. It also contributes to the cookies' soft and tender texture.
- All Purpose Flour. This is the base of the cookie dough, giving the cookies their shape and structure. All purpose flour provides the right balance of tenderness and chewiness.
- Vanilla Extract. Vanilla extract enhances the overall flavor of the cookies, make sure to use pure vanilla extract!
See recipe card below for quantities.
Substitutions
- If you do not like cashews, roasted pecans would be amazing as well.
- Nut Free Version. If you have a nut allergy or prefer a nut free cookie, you can replace the roasted cashews with an equal amount of chocolate chips, white chocolate chips, or even dried fruit like cranberries or raisins for a different texture and flavor.
- Different Flavor Chips. Swap out the butterscotch chips for other flavored chips like peanut butter, caramel, or white chocolate. Each variation will bring a unique twist to the cookies, allowing you to customize them to your taste preferences.
- Make ice cream sandwiches with them!! These would be irresistible with vanilla ice cream.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make butterscotch chip cookies!
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using a hand or stand mixer with the paddle attachment, beat the butter, granulated sugar, and dark brown sugar until fluffy, about 2 minutes.
Step 2. Add the egg and vanilla, mix until combined.
Step 3. Add the pudding powder, mix until combined.
Step 4. Whisk together the flour, salt, and baking soda. Slowly add the dry into the butter mixture. Beat until combined.
Step 5. Add the dark chocolate chips, butterscotch chips, and cashews. Mix until combined.
Step 6. Scoop out 50 gram balls. Place about 6 on a baking sheet at a time (depending on the size of your baking sheet) Bake for 10-12 minutes or until the edges are golden brown.
Hint: Top with flaky sea salt!
Pro tips
- Add the Pudding Mix After the Egg. Incorporate the pudding mix into the dough right after adding the egg. This ensures the mix is evenly distributed and helps achieve that desired soft and gooey texture.
- Don't Overmix. Once you add the flour, mix the dough just until the ingredients are combined. Overmixing can lead to spreading in the oven.
- Chop the Cashews. Chop the roasted cashews into smaller pieces before adding them to the dough. This ensures they are evenly distributed throughout the cookies, allowing them to spread more uniformly and ensuring a bit of nutty crunch in every bite.
FAQ
Can I freeze the dough?
Yes, you can freeze the dough. To do so, form the dough into balls and place them in a freezer bag. When you're ready to bake, let the dough come to room temperature before baking to ensure even spreading and proper texture.
Can I make these without butterscotch chips?
Of course! Simply replace them with the same amount of another ingredient you prefer, such as chocolate chips, white chocolate chips, or peanut butter chips. If you do not like cashews you can use walnuts or pecans!
How to store leftover cookies?
Store them in an airtight container on the counter for up to 3 days or freeze the cookies in an airtight container for up to 2 months.
Related
Looking for other recipes like this? Try these:
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!
📖 Recipe
Chocolate Chip and Butterscotch Chip Cookies
Equipment
- Handheld or stand mixer
- Kitchen Scale
- Measuring bowls
- Measuring Spoons
Ingredients
- 113 grams unsalted butter room temperature
- 79 grams dark brown sugar (dark is best)
- 28 grams granulated sugar
- 7 grams vanilla extract
- 48 grams instant vanilla pudding mix just the powder (sold in a box)
- 1 large egg
- 151 grams all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 135 grams dark chocolate chips
- 114 grams butterscotch chips
- 100 grams roasted cashews chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a hand or stand mixer with the paddle attachment, beat the butter, granulated sugar, and dark brown sugar until fluffy, about 2 minutes.
- Add the egg and vanilla, mix until combined. Add the pudding powder, mix until combined.
- Whisk together the flour, salt, and baking soda.
- Slowly add the dry into the butter mixture. Beat until combined.
- Add the dark chocolate chips, butterscotch chips, and cashews.
- Mix until combined. Scoop out 50 gram balls. Place about 6 on a baking sheet at a time (depending on the size of your baking sheet) Place in the oven on the center rack.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 10-12 minutes or until the edges are golden brown and just set, they will continue baking on the cookie sheet.
- To scoot a cookie into a perfect circle, grab a round object like a bowl or large cookie cutter slightly larger than your cookie. While the cookies are still warm and soft on the baking sheet, place the bowl or cutter over a cookie and gently move it in circular motions to reshape the edges. This quick trick smooths out uneven edges, giving you perfectly round cookies every time!
- See storage in notes.
Jessica says
These were a huge hit with my family!
Amanda says
So happy to hear it!