These chocolate and butterscotch chip cookies are easy to whip up and full of flavor! The two different kinds of chips make a wonderful combination and melt in your mouth.

I felt like doing some baking this week and since we had a tropical storm/hurricane heading our way, I decided to make some non-perishable food to have on hand just in case. We can survive on sweets if we need to for a week, right? 😉 These chocolate and butterscotch chip cookies fit the bill perfectly!

We got this recipe from a friend and I have tweaked the original recipe just a bit. I basically just doubled the amount of ingredients but left the amount of chips the same. Otherwise I feel like they were on chip overload! I needed a little bit more cookie in the mix. They still have the same great taste though!!

These cookies are so easy to make and you can whip them up in no time! This is a great recipe to get the kids involved in making too! Our boys always love to “help” with making cookies as well. Although, I think their help mostly involves eating the cookie dough! Ha! I know, I know, you are not supposed to eat raw cookie dough but who ever doesn’t eat it, amiright? Plus, I know we did it all the time growing up and we turned out okay-ish. 🙂 LOL

I almost never drink milk, but these chocolate and butterscotch cookies are so rich and decadent that they almost beg for a glass of milk to go along with them!

How to make chocolate and butterscotch chip cookies

There are not a lot of tricks or tips involved in making these cookies but I will let you know how I do it. Mix your wet ingredients first and combine them with your dry ingredients. Then stir in the chips until everything is thoroughly mixed.

I like to use a Pampered Chef scoop (affiliate link) to make my cookies. It makes the scooping so easy and gives you the perfect sized scoop every time.

Scoop your cookie dough onto parchment paper lined cookie sheets. Press down the middle of the cookie slightly before baking to give a better shaped and more evenly baked cookie. I used to use the scoop to do this but the cookie dough kept sticking to it so now I just use my finger to do it. Just make sure you have a clean finger and don’t lick it in between! 😉

Bake the cookies and remove them from the oven. Let the cookies rest on the baking sheet for 2 minutes then move them to a cooling rack. I feel like that extra time on the baking sheet helps to finish “baking” them a little but still results in a soft and chewy cookie.

Make sure to eat one (or a couple) after they are cooled down a little. There is nothing better than a slightly warm cookie fresh from the oven!! Pour yourself a big glass of milk, if that is your thing, and enjoy!

Chocolate and Butterscotch Chip Cookies

Yield: 70-75 Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

These chocolate and butterscotch chip cookies are easy to whip up and full of flavor! The two different kinds of chips make a wonderful combination and melt in your mouth.

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Ingredients

• 2 cup soft butter
• 1½ cup brown sugar
• ½ cup white sugar
• 2 teaspoon vanilla
• 4 eggs
• 2 small box vanilla instant pudding
• 2 pinches of salt
• 4½ cup flour
• 2 tsp baking soda
• 11oz bag chocolate chips
• 11oz bag butterscotch chips

Instructions

1. Mix sugar mixture together: butter, brown sugar, white sugar, vanilla and eggs
2. In separate bowl, mix flour mixture together: vanilla instant pudding, baking soda, pinch of salt and flour
3. Combine sugar and flour mixture
4. Stir in chocolate and butterscotch chips
5. Bake at 345° for 9-11 minutes, when cookies start turning golden brown on the edges. I did 11 min in our oven.

Notes

Tips:

• Line cookie sheet with parchment paper
• Use Pampered Chef cookie scooper and slightly depress middle of dough ball prior to baking
• Remove cookies to cooling rack two minutes after baking