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5 from 5 votes

Butterscotch and Chocolate Chip Molasses Cookies

These perfectly soft and chewy Molasses Cookies with Butterscotch Chips and Chocolate Chip are an absolute must-make for your holiday baking!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: molasses cookies, chewy molasses cookies, gingersnap molasses cookies, how to make molasses cookies, best molasses cookies recipe, tender molasses cookies, soft molasses cookies, Butterscotch and Chocolate Chip molasses cookies, molasses cookies with chocolate chips, butterscotch cookies
Servings: 15 people
Author: Gaby


  • 3/4 cup unsalted butter, melted
  • 1 cup white sugar, plus extra for rolling
  • 1 egg
  • 1/3 cup dark molasses
  • 2 1/4 cups all purpose flour (scooped and leveled)
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon powdered ginger
  • 3/4 cup chocolate chips
  • 3/4 cup butterscotch chips


  • In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
  • In another large bowl, stir together the flour, cloves, ginger, cinnamon and baking soda. Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Fold in the butterscotch and chocolate chips. Cover and refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F.
  • Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet. Bake for 10-12 minutes.
  • Remove from the oven, let the cookies cool on the pan for 5 minutes and then transfer the cookies onto a cooling rack to continue to cool.