Butterscotch Chocolate Chip Cookies
Butterscotch Chocolate Chip Cookies are a sweet little twist on a classic favorite. With the rich nuttiness of browned butter and a perfect balance of chocolate and butterscotch chips, these cookies bake up chewy in the center with crisp golden edges. They’re everything we want in a cozy homemade treat.
This recipe reminds us of baking marathons during chilly weekends, when the smell of cinnamon and browned butter would warm up the whole kitchen. It’s one of those cookie recipes that never sticks around long because everyone grabs one the second they cool. If you’re like us and love a good balance of sweet and salty, this one checks all the boxes.
If you’re in a cookie-baking mood, check out our Lemon Lime Cookies, Italian Amaretti Cookies, or even our Anise Italian Cookies. Each one brings something different to the table, but they all start with that same buttery, chewy goodness.
Table of contents
Why You’ll Love This Recipe
- Browned butter = extra flavor: The nutty, rich depth from browning the butter takes these cookies to another level.
- Perfect texture: Crisp edges with a soft, chewy center make them totally irresistible.
- Sweet + salty combo: Butterscotch and chocolate chips balance beautifully with a hint of salt.
- Easy to make: No stand mixer needed and ready in under an hour (including chill time)!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The magic of these cookies comes from a few key players: browned butter, two types of sugar, and a warm touch of cinnamon. The cornstarch helps keep the centers soft, while a mix of chocolate and butterscotch chips creates a rich, caramel-like flavor in every bite.
Variations
- Swap the chips: Use white chocolate, dark chocolate, or even peanut butter chips instead.
- Add nuts: A handful of chopped pecans or walnuts adds crunch and richness.
- Make them jumbo: Scoop into larger balls and bake a bit longer for bakery-style cookies.
- Add a sprinkle of sea salt: Just before baking, sprinkle a little flaky salt on top for contrast.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the browned butter with both sugars.
- Add eggs and vanilla, then beat until fluffy.
- Stir in the dry ingredients until just combined.
- Fold in the chips, then chill the dough. Bake at 375°F for 8-10 minutes, or until golden on the edges.
Expert Tips
- Don’t skip chilling the dough, it helps prevent spreading.
- Press the dough balls down slightly so they bake evenly.
- Let the cookies sit on the baking sheet for a few minutes before transferring to a rack.
- Brown the butter ahead of time and keep it in the fridge for even faster prep.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Scoop into balls and freeze on a tray. Once solid, store in a bag and bake straight from the freezer, adding a minute or two to the baking time.
You can use all chocolate chips or swap in another favorite like caramel or peanut butter chips.
It’s recommended to prevent sticking and help the cookies bake evenly, but a silicone baking mat also works great.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Butterscotch Chocolate Chip Cookies
Equipment
- Baking sheets
- parchment paper
- large bowl
- Electric mixer
- Cookie scoop
Ingredients
- 1 cup unsalted butter browned and cooled slightly
- ¾ cup sugar
- ¾ cup brown sugar packed
- 1½ teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
- ½ cup butterscotch chips
Instructions
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- Brown the butter in a saucepan over medium heat, stirring often, until golden and fragrant. Let cool for 10 minutes.
- In a large bowl, beat browned butter with sugar and brown sugar until smooth.
- Add vanilla and eggs. Mix on high until light and fluffy.
- Slowly add the dry ingredients (flour, cornstarch, baking soda, salt and cinnamon) to the wet, mixing until just combined.
- Fold in chocolate chips and butterscotch chips. Chill dough for 30 minutes.
- Scoop and roll dough into tight balls, place on baking sheets, and press down slightly.
- Bake for 8-10 minutes or until the edges are golden.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
