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Butterscotch Chocolate Chip Cookies

Total Time: 30 mins

These one bowl Butterscotch Chocolate Chip Cookies made with browned butter are the perfect bite! They are crispy around the edges, cakey and chewy on the inside, and loaded with butterscotch chips and semi sweet chocolate chips. Not to mention, this recipe is an easy, no chill, no spread, and no fail recipe.

Craving more butterscotch? Try my Butterscotch Cupcakes, they are filled with creamy butterscotch pudding!

A dozen Butterscotch Chocolate Chip Cookies topped with flaky sea salt.

What Makes These Butterscotch Chocolate Chip Cookies The BEST?

They are the best Butterscotch Chocolate Chip Cookies for… well many reasons!

  • 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, 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).

Video Tutorial:

Ingredients for Butterscotch Chocolate Chip Cookies

  • Browned Unsalted Butter: Melting and browning the butter gives this cookie and chewier cookie with crispy edges.
  • Granulated Sugar
  • Brown Sugar
  • Egg: Make sure your egg is at or close to room temperature before mixing up your cookie dough.
  • Vanilla Extract: The higher quality, the better. I like to use Mexican vanilla I found in the ethnic food aisle at my grocery store.
  • All Purpose Flour
  • Baking Soda: Make sure your baking soda is not expired or your cookies may become abnormally flat. This gives them puffiness.
  • Cornstarch: This ingredient is why the cookies are no chill and no spread. It gives them a thick cakiness.
  • Salt: This is used in the cookie and is sprinkled on top when it is baked. If you use salted butter you can omit the salt that goes into the batter.
  • Semi Sweet Chocolate Chips
  • Butterscotch Chips: I LOVE the ones from Aldi’s, but any brand will do.
Ingredients Needed for Butterscotch Chocolate Chip Cookies

How To Make Butterscotch Chocolate Chip Cookies

You will love how this recipe is hand mixed using only one bowl, which is great for clean up too! The simplicity of it makes this a great cookie to whip together any night of the week, or as a baking activity to do with your significant other or the kiddos. Here’s how to make them:

  1. Whisk together the wet ingredients: browned butter (instructions below), granulated sugar, brown sugar, egg, and vanilla.
  2. Add and combine in the dry ingredients: all purpose flour, baking soda, cornstarch, and salt.
  3. Fold in the semi sweet chocolate chips and butterscotch chips.
  4. Form two tablespoons of dough into round, flat disks. Sprinkle with more chips and flaky sea salt.
  5. Bake in the oven until the edges are golden brown.
  6. Cool on the baking pan for 10 minutes before moving to a cooling rack.

How to Make Browned Butter

Browned butter is an easy way to add tons of flavor to cookies, especially these Butterscotch Chocolate Chip Cookies. 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 adding the butter to a medium sized, shallow skillet pan.
  2. Heat the butter over medium, and stir continuously as it melts. Seriously… DO NOT LOOK AWAY because browned butter has a way of turning fast on you when you are not looking.
  3. As the butter heats up it will foam, sputter, and become an amber color. When the sediments become a browned color remove the browned butter from the heat.
  4. Immediately pour it into a heat safe glass container to stop it from browning. Allow it to cool before using.
Close up of stack of cookies to reveal browned butter bits, semi sweet chocolate chips, and butterscotch chips.

Frequently Asked Questions (FAQ’s)

What does butterscotch taste like?

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.

Do I have to use browned butter?

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.

How do I store leftover cookies?

Cookies are best stored in an airtight container on the counter and they will last for around one week. If stored in the refrigerator they will last up to two weeks. You can even freeze your leftover cookies and they will last up to three months (just microwave or leave at room temperature to heat up).

How do I freeze cookie dough for baking later?

I love how I can easily freeze and bake these Butterscotch Chocolate Chip Cookies whenever I am craving them! 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.

Center of a cookie to reveal a cakey, thick, chewy, and butterscotch chip filled cookie.

More Cookie Recipes You Might Enjoy:


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Enjoy Entirely, Elizabeth
A dozen Butterscotch Chocolate Chip Cookies topped with flaky sea salt.

Butterscotch Chocolate Chip Cookies

Elizabeth Swoish
You are going to love this Butterscotch Chocolate Chip Cookies recipe. It is simple, requires no chill time, and is a one bowl recipe. Plus they taste delicious: chewy, cakey, thick, and butterscotch filled!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 12 large cookies
Calories 325 kcal

Ingredients
  

  • ¾ cup unsalted butter; browned and slightly cooled*
  • 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
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup butterscotch chips
  • flaky sea salt; for topping the cookies

Instructions
 

  • Preheat oven to 350° F. Line baking sheet with parchment paper or non-stick mat.
  • To a large bowl add the slightly cooled browned butter (instructions in recipe notes below), granulated sugar, brown sugar, egg, and vanilla extract. Whisk until smooth.
    Step 1. Whisk together the wet ingredients: browned butter, granulated sugar, brown sugar, egg, and vanilla.
  • Add the all-purpose flour, baking soda, cornstarch, and salt. Fold with a spatula until incorporated.
    Step 2. Add and combine in the dry ingredients: all purpose flour, baking soda, cornstarch, and salt
  • Fold in the semi-sweet chocolate chips and butterscotch chips. The dough should be slightly crumbly and not sticky at all.
    Step 3. Fold in the semi sweet chocolate chips and butterscotch chips.
  • Using your hands, form 2 tablespoons of cookie dough into disks. Keep in mind, the shape of these cookies will not change as they bake, only get a little puffy.
  • Place the formed cookie dough disks onto the baking sheet. Sprinkle with additional chips (if desired) and flaky sea salt.
    Step 4. Form two tablespoons of dough into round, flat disks. Sprinkle with more chips and flaky sea salt.
  • Bake for 8 to 10 minutes or until slightly golden brown around the edges and the tops are set.
  • Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

Video

Notes

How to Make Browned Butter:
  1. Start by adding the butter to a medium sized, shallow skillet pan.
  2. Heat the butter over medium, and stir continuously as it melts. Do not leave your browned butter unattended because it can burn fast
  3. As the butter heats up it will foam, sputter, and become an amber color. When the sediments become a browned color remove the browned butter from the heat.
  4. Immediately pour your browned butter into a heat safe glass container to keep it from over browning. Allow it to slightly cool before using.
 
Storing Information:
  • 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:
  • 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 golden brown.
Keyword BUTTERSCOTCH AND CHOCOLATE CHIP COOKIES, BUTTERSCOTCH CHIP COOKIES, BUTTERSCOTCH CHOCOLATE, BUTTERSCOTCH CHOCOLATE CHIP COOKIES, BUTTERSCOTCH COOKIES

If you make my Butterscotch Chocolate Chip Cookies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on August 25th, 2022

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