These thick and chunky cookies are bursting with butterscotch chips, dark chocolate, walnuts, and flaky sea salt. They're soft and chewy on the inside and crispy on the outside. In other words, they have it all! If you're a fan of loaded cookies, these butterscotch chocolate chip cookies are for you!
Butterscotch Walnut Dark Chocolate Chip Cookies
I love a good traditional chocolate chip cookie, don't get me wrong. But these butterscotch chocolate chip cookies take it to the next level. They have that chewy buttery cookie taste but is exploding with all the mix-ins like chopped walnuts, dark chocolate morsels, butterscotch chips, and flakey sea salt.
These cookies are made thick and chunky, like a bakery-style cookie. You'll get a healthy dose of cookie with all the mix-ins in every bite!
How to make these cookies
These cookies are a breeze to whip up. There is no chilling time and they can be made in one bowl!
First things first, beat all the wet ingredients together. This includes the almond butter, egg, coconut oil, vanilla. Then add the coconut sugar and beat until the sugar is dissolved into the mix.
Next fold in the dry ingredients - this is the almond flour and the baking soda. Mix until no flour clumps remain.
Once the flour is mixed, fold in the butterscotch chips, dark chocolate morsels, and walnuts. Use a rubber spatula to fold these mix-ins into the batter.
Finally, use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper. I recommend a large cookie scoop to really lean into the "bakery-style" cookie look. Make sure to leave a couple of inches in between each cookie scoop to allow room to spread. Once baked, sprinkle with a little sea salt and cool.
Butterscotch Chocolate Chip Cookie Tips
- You can use any nut butter you'd like in this recipe. However, be sure it's a creamy-style nut butter and not chunky.
- Use a larger cookie scoop. These cookies are quite chunky and thick (my kinda cookie!). Use a big cookie scoop to really get that bakery-style cookie effect.
- If you're not into butterscotch, try these salted caramel chips for a little twist!
- Don't over bake these cookies. Even though they are big cookies, they don't take too long to bake in the oven. Once the edges begin to get crispy, they're done. Remember, they will continue to bake a little once they're out of the oven!
Check out these other cookie recipes while you're here!
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Butterscotch Walnut Dark Chocolate Chip Cookies
Description
These thick and chunky cookies are bursting with butterscotch chips, dark chocolate, walnuts, and flaky sea salt. They're soft and chewy on the inside and crispy on the outside. In other words, they have it all! If you're a fan of loaded cookies, these butterscotch chocolate chip cookies are for you!
Ingredients
- 1 egg
- ¼ cup almond butter (creamy style)
- 3 Tbsp coconut oil, melted and cooled
- 1 tsp vanilla
- ⅔ cup coconut sugar
- 1 ¾ cup almond flour
- 2 Tbsp tapioca flour
- ½ tsp baking soda
- ¾ cup dark chocolate chips
- ¾ cup butterscotch chips
- ¾ cup chopped walnuts
- 2 tsp sea salt flakes
Instructions
- Preheat oven to 350 F. In a bowl, beat together the egg, almond butter, coconut oil, and vanilla. Then add the coconut sugar and beat until the sugar is dissolved.
- Add the almond flour, tapioca flour, and baking soda and mix until no flour clumps remain.
- Fold in the dark chocolate chips, butterscotch chips, and walnuts. Using a large cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake in the oven for 12 - 14 minutes. Once baked, sprinkle with a little sea salt and enjoy!
- To store, place the cooled cookies in an airtight container. They will keep fresh for up to 5 days.
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