I can’t decide if I love my Butterscotch Chocolate Chip Cookies because of the nutty aroma from the brown butter, or because of the irresistible fusion of flavors in the cookie dough. It’s packed with toasty, brown butter that is perfectly balanced with yummy molasses flavor of butterscotch and semi-sweet chocolate chips.
Either way, these cookies appeal to all of our senses. These Butterscotch Chocolate Chip Cookies are the perfect combination of sweet, salty and nutty. They are slightly crisp on the outside, chewy on the inside, and the golden, butterscotch morsels tumbled with the semi-sweet chocolate chips create a delicious cookie that looks as good as it tastes.
And I can’t stress enough how much the brown butter is really key in this recipe. Taking a few extra minutes to slowly brown the unsalted butter adds a depth of flavor with a warm, nuttiness that you would not experience otherwise.
Table of contents
Just like the brown butter packs in flavor in these salted caramel chocolate chip cookies and banana chocolate chip bars, these butterscotch cookies are really taken to the next level with this simple step and I know you’ll fall in love with this chewy cookie.
Why you will love my Butterscotch Chocolate Chip Cookies
- No stand mixer required, so fewer things to clean up!
- No chill time. Always the best!
- Butterscotch chips make for a very festive looking and flavorful cookie.
- You can make and bake these in 30 minutes.
- They are freezer friendly.
- And because…do we really need any more reasons to love cookies?!
- Unsalted butter: Use unsalted butter when browning butter. When browning salted butter the salt gets concentrated in the milk solids and can ruin the flavor.
- Dark brown sugar: Dark brown sugar has more molasses, adding a deeper richer flavor.
- Granulated sugar: White, granulated sugar aerates the dough when creamed with butter for thick and puffy cookies.
- All-purpose flour: Using All-purpose flour adds to the soft, slightly chewy inside, and crispy outside of the cookie.
- Cake flour: Cake flour adds a slight cake-like texture to the cookie.
- Rolled oats: Old Fashioned Oats add more texture to the cookies. Be sure not to use the quick oats.
- Cornstarch: This helps give the cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick!
- Baking soda: Baking soda helps leaven the dough, creating a soft, fluffy cookie.
- Baking powder: Baking powder helps make the cookies fluffy.
- Salt: Salt is an essential ingredient in cookies, and enhances the final flavors.
- Eggs: Add the right amount of chewiness to the cookies. You’ll need room temperature eggs for this recipe.
- Vanilla extract: Always use pure vanilla extract for the best flavor.
- Butterscotch chips: Butterscotch chips are the perfect addition for a sweet and salty cookie.
- Mini chocolate chips: These semi-sweet chocolate chips are the perfect compliment to the sweetness of the butterscotch chips.
- Garnish with flaky sea salt and more butterscotch and mini chips. The sea salt flakes help balance out the sweetness of the butterscotch.
Step by Step Directions
- Brown the butter. Full details on how to brown butter can be found below and in the recipe card.
- Whisk together the dry ingredients.
- Whisk together the brown sugar, granulated sugar and cooled brown butter. Then whisk in the eggs and vanilla extract.
- Fold in the flour mixture.
- Add in the butterscotch chips and mini chocolate chips and combine.
- Scoop cookies onto prepared baking sheets.
- Bake in the preheated oven for 9-11 minutes.
- Garnish with flaky sea salt and more chocolate chips on top and enjoy!
Tips and Variations
- Make sure you use old fashioned oats, and not quick oats as they will change the texture of the cookies.
- Substitute a variety of chocolate chips for the semi-sweet chips: peanut butter chips, white chocolate chips, dark chocolate chips, milk chocolate, or even candy like chopped Reese’s, M&Ms, etc.
- Tips for brown butter: Use a wide, heavy bottom, light colored pan over medium-low heat. Cut the butter into pieces so it cooks evenly. Stir constantly, and never walk away. Cook until the butter resembles a light brown, hazelnut color. Be sure to watch the video below for guidance!
- Bake cookies just until edges are golden brown. To keep these cookies soft and delicious, you’ll want to be sure not to over bake them. I always say slightly under-baked is best. (Baking time can also vary depending on size of cookies).
- You can make homemade cake flour if you can’t find it in stores. Homemade cake flour: 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour.
How to make brown butter
It may sound intimidating, but it’s really easy, only takes a few minutes and is the backbone of these cookies. The nutty flavor compliments the butterscotch beautifully and I love it’s culinary use in baking so much! Let’s do it:
- I like to use a stainless steel skillet. This is best to easily monitor the butter’s color and gauge when the butter has browned.
- Place the unsalted butter in the cold, stainless steel skillet. Unsalted is truly best because salted butter foams more.
- Melt the butter over medium heat, or medium-low if you have a strong stove top. Swirl the pan occasionally to help the butter melt evenly. As the butter melts, it separates into butter fat and milk solids. The milk solids will naturally sink to the bottom of the pan and begin to brown as they heat up.
- You’ll notice the butter begin to foam. This is good! The foam will begin to subside.
- Use a heat resistant spatula to continually gently stir the butter. You’ll begin to see tiny specks at the bottom of the pan, constantly stir and scrape so these don’t stick. (These are the milk solids that give brown butter its yummy flavor.)
- As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the yummy brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter.
- Depending on your heat setting, this process should only take less than 10 minutes.
Yes, you can freeze it for up to 3 months. I suggest shaping the cookie dough into balls as you would when preparing to bake them. Place them on a silicone or parchment-lined sheet to freeze then store in freezer safe baggies until ready to bake. Let them come to room temperature prior to baking as directed.
If you store them in an air-tight container they will last at room temperature for 3-5 days or frozen for up to 3 months.
I haven’t tested this recipe that way so I cannot advise. If you do try it out, leave a comment below and let us know how it tastes!
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Butterscotch Chocolate Chip Cookies
- 8 Tbsp. unsalted butter
- 1 cup all purpose flour
- 3/4 cup cake flour
- 1/2 cup rolled oats
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp. vanilla extract (yes, a tablespoon!)
- 3/4 cup butterscotch chips
- 1/2 cup mini chocolate chips
- garnish: flaky sea salt
- Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool while you prepare the rest of the cookies.
- Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, oats, cornstarch, baking soda, baking powder and salt. Set aside.
- Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in another medium sized mixing bowl. Then whisk in the eggs, one at a time, and vanilla extract until combined.
- Fold in the flour mixture.
- Add in the butterscotch chips and mini chocolate chips and combine.
- Use a cookie scoop to scoop cookie dough onto prepared baking sheets. (You should have ~10-12 cookies). The dough may be a little sticky at first but not too difficult to work with.
- Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
- Sprinkle the tops with flaky sea salt and garnish with more butterscotch chips or chocolate chips if desired. ENJOY!
- Freeze baked cookies for up to 3 months.
- Store at room temperature for 3-5 days in an air-tight container.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie