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Chocolate chip cookies with butterscotch and cashews.

Chocolate Butterscotch Chip Cookies

Amanda
Chocolate chip butterscotch chip cookies are soft, gooey, and loaded with rich flavors! The instant pudding in the mix makes them soft and dreamy. Packed with butterscotch chips, dark chocolate, and cashews.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 16 small cookies

Equipment

  • Handheld or stand mixer
  • Kitchen Scale
  • Measuring bowls
  • Measuring Spoons

Ingredients
 

  • 155 grams cold salted butter add ¼ teaspoon more kosher salt if using unsalted
  • 143 grams dark brown sugar (dark is best)
  • 90 grams granulated sugar
  • 2 and ½ teaspoons vanilla extract
  • 1 large egg cold
  • 1 large egg yolk cold
  • 240 grams all purpose flour
  • 1 and ½ teaspoons cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 100 grams dark chocolate chips can also use semisweet
  • 130 grams butterscotch chips
  • 120 grams roasted cashews chopped, make sure no large pieces *see notes if not using nuts

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Find a round cookie cutter or small bowl about 4 inches in diameter to use for scooting the cookies.
  • Cut the cold butter into cubes.
  • Cream the cold butter, brown sugar, and granulated sugar on medium speed until a paste forms, about 2-3 minutes.
  • Add the cold egg, extra yolk, and vanilla. Mix until combined, about 20 seconds. Scrape down the bowl.
  • In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly blended.
  • Add the dry ingredients to the butter mixture. Mix on low speed until almost combined. Scrape down the bowl.
  • Fold in the chocolate chips, butterscotch chips, and cashews until just combined, making sure everything is distributed evenly. Do not over mix.
  • Portion the dough into 15 dough balls, place 6 dough balls at a time on a parchment lined baking sheet.
  • Bake for 10-11 minutes on the center rack of the oven, until the cookies are golden at the edges and soft in the center, they may look underdone but they will continue baking on the sheet on the counter. Do not over bake.
  • 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.

Notes

*if not using nuts, make sure to use butterscotch chips in their place or else the cookies will spread
*Dark chocolate works best with butterscotch, milk or semi sweet is too sweet
Storage
Store the butterscotch chocolate cookies in an airtight container at room temperature for up to 4 days.
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.
Freeze already baked cookies in an airtight container for up to 2 months.
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