Chocolate Butterscotch Cookies

butterscotch chipsI’m trying to use up the ingredients that have been sitting in the pantry for awhile. That included a package of butterscotch chips. I was wondering what I could make with ingredients on hand and was staring at the package and noticed the cookies on the front. A little light bulb went off and I flipped it over and made the Chocolate Butterscotch Cookies from the recipe listed.

This not only used up a package of butterscotch chips, but a chunk of dark Bernard Callebaut chocolate that was laying around. This recipe would be delectable with dark chocolate chips as well, giving a double chocolate cookie.

Chocolate Butterscotch Cookies

Chocolate Butterscotch Cookies

Servings 37 cookies


  • 120 grams dark chocolate or 3/4 cup chips
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 eggs
  • 1 270g butterscotch chips pack


  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Melt the dark chocolate and set aside to cool.
  • Sift the cocoa powder into the flour and add the baking soda and salt. Stir to combine.
  • Beat the butter and 2 sugars until creamy.
  • Add eggs one at a time, beating until smooth.
  • Add the melted chocolate and beat until combined.
  • Add the flour mix in batches, beating until well mixed.
  • Fold in the butterscotch chips until uniform throughout the batter.
  • Use a cookie scoop to portion out cookies. They will not spread very much, so you can put relatively close together.
  • Bake for 10-13 minutes until they crack slightly on top.


This recipe is from the back of a Hershey's Butterscotch Chips bag.
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