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Soft chocolate chip cookies that are delicious, easy and filled with two kinds of chips – white and butterscotch chips. We get asked for the recipe all the time, which is why it’s a GO-TO!

These cookies are filled with white and butterscotch chips as well as a secret ingredient that makes them irresistible. If you’re looking to change up your classic chocolate chip cookie recipe, this one is perfect!

White chocolate butterscotch chip cookies stacked on plate

A Secret Ingredient

We’ve always loved making cookies, and over the years we’ve made so many varieties. Today’s recipe happens to be a twist of our classic chocolate chip cookies!

Everything is made the same way, but instead of adding vanilla, you add our secret ingredient – almond extract! Believe it or not, but it makes these cookies irresistible. We also add white and butterscotch chips, and any time we make them, people ask for the recipe. They’re just that good. 😉

Of course you can adjust them to your liking, but we are promising the chips and almond are the perfect combo.

Chocolate chip cookie dough mixed in mixer

Easy Peasy Cookies

These white chocolate butterscotch cookies take just about 10 minutes to put together.

Begin by combining the sugars, oil and butter. Add eggs and beat until fluffy. From there you will add the dry ingredients along with the almond.

Last but not least, add the chips and combine well.

NOTE: The key to making the cookies look pretty is to add a few chocolate chips on top of the scooped or rolled cookie dough. 😉

Bake for 7-9 minutes and voila – a delicious cookie that you’ll want to eat a dozen of.

White chocolate cookies on plate

Cookie Questions?

Can you make these AHEAD OF TIME? Yes! You can make the dough up to 24 hours in advance. Just cover and place in the fridge and let them come closer to room temp before rolling into balls and baking.

STORING is also very easy. Just place in airtight container or Ziploc bag and keep on the counter for 3-5 days (if they can last that long). Adding a piece of bread to the container can also keep them soft.

Can you FREEZE cookie dough? Of course! Roll the extra dough into balls and freeze them in an airtight container. When you want to use them simply pull out the desired amount, let thaw, and bake according to the recipe directions.

White chocolate butterscotch cookies

We hope you enjoy these white chocolate butterscotch chip cookies because they really are a family favorite recipe!

For more cookies, check out:

5 from 32 votes

White Chocolate and Butterscotch Chip Cookies Recipe

By: Lil' Luna
Soft White Chocolate and Butterscotch Chip Cookies. Sure to be a favorite!!
Servings: 36
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes



  • Cream together sugars, butter and oil in mixer.
  • Add eggs and beat until fluffy.
  • Add dry ingredients as well as vanilla and almond extract.
  • Mix in chips.
  • Bake at 350 for 7-8 minutes.


Calories: 181kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 150mg, Potassium: 50mg, Fiber: 1g, Sugar: 18g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. These look really good – white chocolate and butterscotch. One question – when you say 1/2 bag white chocolate and 1/2 bag butterscotch, how many ounces are in the bag you’re referring to? They come in a small and large size bag. I’m not sure of the ounces in each off hand so don’t want to confuse the issue by asking the question that way. I guess a better question would be – how many ounces of white & butterscotch are in the recipe? Thanks.
    Tavette – S. Florida

  2. 5 stars
    These are fantastic! I’ve made them twice now. The first time they were very greasy and I had to wrap the baked cookies in paper towels to absorb the extra. The second time I cut the oil in half and they are perfect! Maybe it has to do with the altitude and dry air in Colorado.

  3. I made these cookies and for some reason they came out cakey. I made it exactly how the recipe is written. Any reason why you think this may have happened?

  4. 5 stars
    I made these last night and they were the best cookies I have ever made. I made sure to keep the butter nice and cold and I put the dough in the freezer while the oven heated up and I cleaned the kitchen. They were the softest, most perfect cookie I have made! I only made 12 last night, but I rolled the rest of the dough up in plastic wrap and froze it so I can make a few when I want. Thanks for the recipe!

    1. Yay, Elaine!! SO glad you loved them. They are definitely my favorite cookies ever. I love to hear that others love them just as much! 😀

  5. 5 stars
    I just made these cookies and you are correct when you say “you can’t go wrong”. They are wonderful. I was just wondering if you typically use butter or do you use margarine. I used margarine, but may try butter next time. Thanks for sharing the recipe. It’s GREAT!