These easy browned butter Butterscotch Chocolate Chip Cookies are the perfect bite! The rich buttery flavor, combined with bittersweet chocolate, butterscotch, and a hint of flaky salt is absolutely delicious.
Did I mention, this cookie recipe is an no chill, no spread, and no fail recipe. I guarantee everyone will be loving these crispy, chewy, and soft butterscotch cookies.
Fall is upon us and I am all about everything orange, soft, and comforting… Just like these cookies! And let’s be honest, there’s nothing better than fresh baked cookies straight from the oven on a cool day.
When I initially made these cookies they were just butterscotch chip cookies but that was not enough, I needed to add chocolate chips and a pinch of flaky sea salt. They are sweet and salty, crunchy and chewy, all at the same time. I could eat the entire batch, but sharing is caring.
What Makes These The Best Butterscotch Chocolate Chip Cookies
- These cookies require ZERO chill time (and don’t worry, they won’t be a tasteless, flat, greasy mess like others).
- The flavor is unmatchable. With browned butter, two types of sugar, vanilla, and two types of chips it gives these cookies so much depth and flavor. Not to mention, the flaky sea salt balances them and cuts through the sweetness.
- The texture is perfect every single time; crispy around the edges, cakey and chewy on the inside.
- The simplicity of this recipe makes it the perfect baking project any day and with any one (your significant other, the kids or grandkids).
Watch This Quick Recipe Video Tutorial:
Ingredients for Butterscotch Chocolate Chip Cookies
There are so many delicious flavors in these cookies. From the browned butter to the vanilla to the butterscotch and rich chocolate, you’re going to love them! Keep reading for a few recipe notes and potential substitutions.
- Unsalted Butter: We will be browning it so the temperature doesn’t matter. Just don’t forget to allow the browned butter to cool slightly, or it can cook the egg. I do not recommend salted butter because it tends to be too much salt for these cookies.
- Sugar: This recipe uses both granulated sugar and light brown sugar. The granulated sugar gives the cookies a chewy texture while the brown sugar gives them a tender softness.
- Egg: Make sure your egg is at room temperature before mixing up your cookie dough.
- Vanilla Extract: The higher quality the better, use pure or homemade vanilla extract in this. I like to use Molina Mexican vanilla I found in the ethnic food aisle at my grocery store.
- Flour: This recipe uses all-purpose flour but gluten free 1:1 works great as well.
- Baking Soda: This is an essential leavening agent to give the cookies puffiness. Just make sure your baking soda is not expired or your cookies may become abnormally flat.
- Cornstarch: Essential to making these cookies no chill and no spread. It gives them a thick cakiness.
- Salt: A flavor booster and used to balance out sweetness.
- Chocolate Chips: I am a sucker for semi-sweet chocolate chips or chunks in cookies but feel free to milk chocolate or dark chocolate if you prefer. You can even omit the chocolate chips for classic butterscotch cookies.
- Butterscotch Chips: Feel free to use your favorite brand.
- OPTIONAL Flaky Sea Salt: Used for topping the cookies and balancing out the sweet flavors.
- Skillet Pan: This is used to brown the butter. It is important to use a shallow skillet because it allows the butter to brown evenly and quicker than if it was in a saucepot.
- Cookie Baking Sheets: The lighter your baking sheet the better. Dark or gold pans absorb a lot of heat which will cause the cookies to brown and burn on the bottoms.
- Silicone Baking Mats: These keep the cookies from sticking to your baking sheet. You can use parchment paper in it’s place if you do not have baking mats. I do not recommend baking cookies on a bare cookie sheet.
- Wire Cooling Rack: For cooling the cookies after they have baked.
- OPTIONAL Hand Mixer or Stand Mixer: This recipe is easy to make by hand but can be made easier with a mixer. Just make sure you use the paddle attachment for mixing up the dough.
Browning the Butter
Browned Butter is the most important ingredient for having no chill cookies that are still super flavorful. It gives them a rich, nuttiness that pairs well with the sweet butterscotch flavor. Plus we would have to melt the butter anyways, and it is an easy step that adds a ton of flavor… so why not?
1. START BY MELTING THE BUTTER over medium heat and stir continuously. As the butter browns it will foam, sputter, and become an amber color. But seriously… DO NOT LOOK AWAY because browned butter has a way of turning fast on you when you are not looking.
2. REMOVE THE BROWNED BUTTER FROM HEAT once it is dark yellow and the sediments become browned in color.
3. IMMEDIATELY POUR IT INTO A HEAT SAFE BOWL (the one you will mix up your cookies in) to stop it from browning. Allow it to cool slightly before using, but not solidified.
How To Make Butterscotch Chocolate Chip Cookies
Here is a quick overview of the steps, the recipe card below will have more details.
1. COMBINE THE WET INGREDIENTS: browned butter (instructions in section above), granulated sugar, and brown sugar are whisked together first before adding the egg and vanilla extract.
2. ADD THE DRY INGREDIENTS: all purpose flour, cornstarch, baking soda, and salt. Mix together until well combined and the flour is absorbed.
3. FOLD IN THE CHIPS: semi sweet chocolate chips and butterscotch chips until they are well incorporated into the cookie dough.
4. PORTION AND FORM THE COOKIES: Roll two tablespoon sized portions of cookie dough into balls and place them on a lined baking sheet. Lightly press the dough balls down into round, flat disks (they should still be thick though).
5. BAKE IN THE OVEN until the edges of the cookies are golden brown (they may look under cooked but they will not be once they cool and set up outside the oven). Remove them from the oven and cool on the cookie sheet for 10 minutes.
6. REMOVE FROM OVEN AND COOL the cookies for 10 minutes before moving to a wire rack to cool completely.
These Butterscotch Chocolate Chip Cookies are best stored in an airtight container. At room temperature they will last for around one week and if stored in the refrigerator they will last up to two weeks.
I also love freezing my leftover cookies because they will last even longer, up to 3 months. Let the cookies thaw at room temperature prior to eating or microwave them for a few minutes.
Make Ahead Information (Freeze and Bake Later)
I love how I can easily freeze these Butterscotch Chocolate Chip Cookies and bake later for whenever I am craving cookies!
All you have to do is freeze the cookie dough disks on a cookie sheet. Once they are frozen, place them into a freezer bag or airtight container for up to three months.
When you are ready to bake them, place the frozen cookie(s) on a prepared baking sheet and bake at 350° F for 10-12 minutes or until cooked through.
Recipe Tips You Need To Know
ALLOW THE BROWNED BUTTER TO COOL BUT NOT SOLIDIFY: The temperature of butter is so important in this cookie recipe. Too warm and it’ll scramble your eggs, but too cool and it will give you a grainy cookie. Be sure to let the brown butter set at room temperature for 15 to 30 minutes before whipping up the cookie dough.
PROPERLY MEASURE YOUR FLOUR: Scooping flour straight out of the bag will give you more flour than what is needed. Too much flour means you will have a tough, dry, and lifeless cookie. Properly measure your flour by fluffing it up with a whisk, spoon it into a measuring cup, and level it off using a knife. Viola!
BE MINDFUL OF HOW YOU FORM YOUR COOKIE DOUGH: Always start by rolling the cookie dough balls and then lightly pressing them into a thick disk shape. Leaving them as balls will give you a super tall and thick cookie while smashing them down too much will give you a thin cookie.
DO NOT OVERBAKE THE COOKIES: I repeat, DO NOT overbake the Butterscotch Chocolate Chip Cookies! 7 to 9 minutes is enough time because they will continue to set up and bake on the baking sheet even after they are removed from the oven. Baking them too long will cause your cookies to dry out within hours and nobody wants that.
Frequently Asked Questions About Butterscotch Chocolate Chip Cookies
Butterscotch reminds me of caramel but has far more depth of flavor. It tastes like sweet, caramelized brown sugar, with hints of buttery goodness. It is absolutely delicious and an underrated fall flavor in my opinion.
Short answer is no, you could just use plain ole melted butter. Long answer is, yes. HA! Browned butter takes these cookies to the next level and really gives your cookies the complexity and nuttiness they need. Plus it goes so well with the butterscotch.
More Cookie Recipes You Might Enjoy:
- Lemon Blueberry Cookies
- No Bake Birds Nest Cookies
- Chocolate Chip Marshmallow Cookies
- Chocolate Filled Cookies
- Dark Chocolate Matcha Cookies
- Red Velvet Oreo Cookies
- Old Fashioned Oatmeal Raisin Cookies
- Brownie Cookie Cheesecake Bars
- Coffee Toffee Chocolate Cookie Bars
- Funfetti Cookie Layer Cake
- Browse more cookie recipes here!
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Butterscotch Chocolate Chip Cookies
- shallow skillet or pan
- baking sheet; with silicone baking mats or parchment paper
- wire cooling rack
- stand mixer or hand mixer; optional
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg; room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ¾ cup butterscotch chips
- flaky sea salt; for topping the cookies
- Place the unsalted butter into a shallow skillet or pan and melt over medium heat.
- Continuously stir the melted butter and allow it to brown, about 3 to 5 minutes. NOTE: The browned butter will have a nutty aroma, become dark yellow in color, and the sediments will settle and become brown.
- Remove from heat and immediately pour the browned butter into a heat safe bowl to stop it from browning even more. Allow it to cool for 15 to 30 minutes before using.
- Preheat oven to 350 °F and line baking sheets with silicone baking mats or parchment paper. Set aside.
- To a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- To a large bowl add the slightly cooled browned butter, granulated sugar, and brown sugar. Whisk for 2 to 3 minutes until smooth and very well incorporated.NOTE: Under whisking the browned butter and sugar will create a grainy textured cookie.
- Add the egg and vanilla extract, whisk until smooth and well incorporated.
- Add the dry ingredients (all-purpose flour, cornstarch, baking soda and salt). Fold together with a spatula until incorporated.
- Add and fold in the semi-sweet chocolate chips and butterscotch chips. NOTE: The dough will be slightly wet but not sticky at all.
- Using your hands, roll 2 tablespoons of the cookie dough into balls. Place them on the prepared baking sheet and slightly press them down to form thick disks.
- Bake for 7 to 9 minutes or until slightly golden brown around the edges.
- Remove from the oven and allow the cookies to continue baking and cool on the baking sheet for 10 minutes.OPTIONAL: Sprinkle with flaky sea salt while they are still warm.
- Remove the Butterscotch Chocolate Chip Cookies and place them on a cooling rack to cool completely.
- Room temperature: in an airtight container for up to a week.
- Refrigerator: in an airtight container for up to 2 weeks.
- Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
Freezing and Baking For Later:
- Freeze the cookie dough disks on a cookie sheet. Once they are frozen, place them into a freezer bag or airtight container for up to three months.
- When ready to bake, place the frozen cookie(s) on a prepared baking sheet and bake at 350° F for 10-12 minutes or until golden brown.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.