Triple Chocolate Chip Cookies Milk White Butterscotch

This is not your average cookie! It has three kinds of chips, making it a favorite for many. If you like these, you’ll want to try our Butterscotch Cookies featuring those yummy butterscotch chips!

the best triple chip cookies!

I have a favorite recipe for Chocolate Chip Cookies, as well as a recipe for White Chocolate Butterscotch Chip Cookies. This recipe though? It’s like a combination of both. It has ALL THREE kinds of chips: milk chocolate, white chocolate, and butterscotch. The kids LOOOOVED these triple chip cookies! They were so soft and chewy, they disappeared pretty quickly. I think there’s a little bit of something for everyone in these cookies—which makes them a great treat to gift as well!

How to Make Them

PREP. Preheat oven to 350. DOUGH. In your mixer, cream together butter and sugars. Add egg, vanilla and almond extract and beat until fluffy. In a separate bowl mix all dry ingredients, then incorporate into wet ingredients. Add all chocolate chips and mix until well combined. BAKE. Use cookie scoop to drop onto greased baking sheet. Bake for 6-9 minutes until golden brown. Chip Variation: If you don’t like a certain kind of chocolate chip that we use then try it with one you do! You can try it with semi-sweet, dark chocolate, peanut butter, any kind of candy bar, mini chocolate chips or M&Ms.

Storage Tips

STORE baked cookies in an airtight container or ziplock bag at room temperature. They will last on the counter for 1-2 weeks. Keep them as fresh as possible by placing a piece of white bread in the storage container along with the cookies. To store them in the freezer, place them in a freezer safe ziploc bag and freeze them for up to 3 months. They can be reheated in the microwave or in the oven. Freezing dough balls: If you aren’t ready to bake the cookies you can form the dough into balls and freeze them. Be sure to flash freeze them before placing them together in a freezer safe container. The dough balls can last for up to 3 months. Allow the dough to thaw for about 30 minutes on a cookie sheet before baking them.