If you have made my Browned Butter Chocolate Chip Cookies (which I hope you have!), you already know how rich and flavorful they are. The browned butter adds such depth! This version takes things a step further with the addition of butterscotch chips—just enough to add that deep, caramel-like sweetness without overwhelming the classic chocolate chip cookie vibes.
Ingredients & Substitutions
- Butter: It’s all about the browned butter in this cookie recipe that makes them stand out from other cookies! So, I encourage you to take the time to brown the butter if you can. I prefer using unsalted butter, but if you do brown salted butter, you may want to lessen the salt in the cookie dough.
- Brown Sugar: Light brown sugar makes these cookies extra soft, chewy, and full of flavor. It has molasses in it, which adds a rich, caramel-like taste that goes perfectly with the butterscotch and chocolate chips. It also helps the cookies stay moist and gives them that nice golden color.
- Chocolate Chips: Semi-sweet chocolate chips give the cookies just the right balance, they’re sweet but not too sweet. They go great with the rich butterscotch flavor and the chewy cookie texture. But, dark chocolate or milk chocolate would also be great in these cookies–use your favorite!
- Butterscotch Chips: I roughly chopped the butterscotch chips to give the cookies a more rustic look, plus more even distribution in each cookie. But, you can simply add them whole if preferred.
- Salt: I like to sprinkle a little kosher salt over each of the warm cookies. (Flaky sea salt would also work well.) It adds a touch of contrast to the sweetness of the cookies. It also helps balance the rich butterscotch and chocolate flavors, giving each bite a little burst of saltiness that enhances the overall taste. But, you can skip this step if preferred, the cookies will still be great!
Can I Brown The Butter Ahead Of Time?
Yes, you can brown the butter ahead of time! Simply follow the instructions to brown it, then let it cool completely. Store it in an airtight container in the refrigerator for up to 5 days. When you’re ready to bake, let the browned butter come to room temperature. This makes prepping the cookies quicker and easier!
Can I Make the Cookies Without Browning the Butter?
Yes, you can make these cookies without browning the butter, but the flavor won’t be quite the same. Browned butter gives the cookies a rich, nutty taste that really sets them apart. If you skip that step, just cream softened (room-temperature) butter with the brown sugar before adding the rest of the ingredients.
How To Store Butterscotch Chocolate Chip Cookies
Let the cookies cool completely, then place them in an airtight container. You can store them at room temperature for up to 5 days. To keep them extra soft, try adding a slice of bread to the container—the cookies will stay chewy and fresh!
How to Freeze Butterscotch Chocolate Chip Cookies {Baked or Unbaked}
To Freeze Baked Cookies: Let the cookies cool completely. Place them in a single layer on a parchment-lined baking sheet and freeze for 1–2 hours. Once frozen, transfer the cookies to a freezer-safe container or bag. Store in the freezer for up to 3–4 weeks. Thaw at room temperature before enjoying.
To Freeze Cookie Dough Balls: Scoop the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze for 1–2 hours, or until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place them on a baking sheet and bake straight from frozen—just add 1–2 extra minutes to the baking time. (This is a great idea when you are craving just one or two freshly baked cookies!)
For more tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Butterscotch Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, lightly packed
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (273 g) semi-sweet chocolate chips
- 1 ½ cups (273 g) butterscotch chips, roughly chopped
- kosher salt, for topping
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a stainless steel skillet (or other light-bottomed pan), melt the butter over medium-high heat. Swirl the pan occasionally as it begins to foam.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
- Stir in the brown sugar. Let the mixture cool for 15–20 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
- Once the butter mixture is slightly cooled but still fluid, whisk in the eggs and vanilla until smooth.
- Using a rubber spatula, gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate and butterscotch chips. The dough will be soft.
- Scoop dough into 3-tablespoon-sized portions and place on the prepared baking sheets, leaving 1–2 inches between each.
- Bake for 12–14 minutes, or until golden brown and just set around the edges. (For a softer center, start checking around 10 minutes.)
- Remove from the oven and immediately sprinkle with salt.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are so good! I love the soft middle with the crispy edges, and the butterscotch chips are amazing!
Elizabeth
I don’t always like butterscotch, but wow, these are amazing. The brown butter makes them taste kind of fancy, and the chocolate makes them even better.
Annabelle
I think the browned butter makes a difference in these cookies. And, I love the combination of butterscotch and chocolate.
Stephanie
I bake a lot of cookies, and these are seriously next-level. The mix of chocolate and butterscotch is perfect.
Bella
I love the sweet and salty combo in these cookies. So good!
