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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!
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.
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.
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.
We hope you enjoy these white chocolate butterscotch chip cookies because they really are a family favorite recipe!
For more cookies, check out:
- The Best Chocolate Chip Cookies
- Favorite Snickerdoodles Recipe
- Sugar Cookies
- Gooey Butter Cake Mix Cookies
- White Chocolate Snickerdoodles
- White Chocolate Macadamia Nut Cookies
White Chocolate and Butterscotch Chip Cookies Recipe
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter or margarine (softened)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 6 oz white chocolate chips
- 6 oz butterscotch chips
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these today aNd they were DELICIOUS! I was worried that they’d spread out too much when baked because the dough was very soft, but they baked up perfectly!
These are my favorite!! I am so glad you liked them. Thank you for letting me know!
These look yummy! Question though, do you put bOth Vanilla aNd almond extract in? Before the recipe it says vanilla instead of almond but in the recipe it says to put both in.
Yes, it is both 🙂 I meant to say in addition to vanilla, you add the almond extract too 🙂
These cookies are calling my name! Totally making some when we get home from vacation next week!
Paige
http://thehappyflammily.com
They are the best! Hope you try them! Thank you!
These are a Massive hit with my husband and son!! I doubled the recipe because it said it made 24 cookies. Well, I got to 52 cookies and decided to freeze the rest of the dough. I used a 1.25in cookie scoop as a reference to the size and amount of cookies!! Great recipe…thank you so much for posting
You are so welcome! Thanks for sharing that! I am so glad they were a hit!
So so so good!!! You can even freeze the dough in balls and bake for 10-12 minutes! Used 100% white chocolate chips and added a 4oz bag of macadamia nuts! Delicious! 5 stars
I’m so glad you think so!!! These are some of our favorite cookies! Adding nuts is a great option, for sure! Thank you!!
Can i just freeze it not rolled imto balls?
You could. I do that, to make it easy to just stick on the pan & bake.
I made these for a Christmas cookie exchange for work and they are amazing. I used unsalted butter and 9-10 min. baking time worked perfect for me.
They are one of my favorites!! Thanks for making them! Glad you liked them!
This has now been my go to base for any kind of cookie. I have used assorted chip flavors, crushed heath an butterfingers. I am going to do white chocolate chips and crushed peppermints for Christmas! Love this recipe
I do the same!! It’s the best! Thanks for sharing!
Just made these cookies and they are great, didn’t change a thing. I think the almond flavor gives it a little something different. Kept in the oven for 11/12 min. KIDS are going to love them.
Oh, thank you! I love adding almond flavor! Thank you for letting me know! Hope the kids liked them!
I’ve made your chocolate chip recipe and now this one. They are both delicious. I’m not sure I’m a fan of a whole tsp of almond extract though. I think maybe next time I will try 1/2 tsp or leave it out. I think the cookie would be just as delicious.
Oh, I used coconut oil in place of the oil and also put the dough in the fridge for about 10 min before scooping it out onto the cookie sheets.
Thank you for sharing.