Butterscotch Chocolate Chip Cookies
These butterscotch chocolate chip cookies are chewy, brown butter, and cinnamon cookies. They are full of butterscotch chips and chocolate chips. The brown butter and cinnamon give them a rich flavor. The butterscotch chips and chocolate chips make them the perfect cookie.
Chocolate and butterscotch is a perfect combination and you will never go back to classic chocolate chip cookies. This new favorite recipe is super simple to make, so you will want to make them every time you have a craving for homemade cookies.
Tips for making cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- Tip 2: If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- Tip 3: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- Tip 4: The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
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For more cookie recipes, try my Brown Butter Chocolate Chip Cookies and Oatmeal Chocolate Chip Cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Butterscotch Chocolate Chip Cookies
Ingredients
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 cup Plus 1 Tablespoon Unsalted butter, Browned butter and cooled
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 cup Butterscotch chips
- 1 cup Semi-sweet chocolate chips
Instructions
- In a large frying pan, melt the butter. Mix using a rubber spatula until the milk deposits separate and turn amber in color. Pour the butter into a bowl and cool until room temperature.1 cup Plus 1 Tablespoon Unsalted butter
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon together. Set aside.2 1/2 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt, 1 tsp Ground cinnamon
- In a separate bowl, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.1 cup Brown sugar, 1/2 cup White granulated sugar, 2 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Mix on low speed until combined. Add in the butterscotch chips and chocolate chips. Fold the dough until combined.1 cup Butterscotch chips, 1 cup Semi-sweet chocolate chips
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Let the dough sit for 10 minutes for the gluten to absorb into the dough. This helps with spreading.
- Take a large cookie scoop (2 Tbsp or 2oz). Scoop a heaping amount of cookie dough. Place 6 per cookie sheet.
- Bake for 13-15 minutes. The edges should be golden brown. Let it sit for 5 minutes on the tray before transferring to a cooling rack.
Can I substitute cup for cup gluten free flour for regular flour
Can I use gluten free four cup for cup brand
Can I use gluten free flour in this recipe
I want to make these into cookie bars. Do I have to change the baking time?
Yes you will bake these for 30-40 minutes.
These were to die for! Seriously!! I made with just Chocolate chips minus the cinnamon (from another one you also had listed) and they were so incredibly good. That browned butter does just take it to another level!!!
This cookie recipe is amazing! The butterscotch/chocolate chip combo was a little too sweet for me so the next couple times I used this recipe, I did some different combinations. My favorite was the butterscotch/pecan combo! I absolutely love this recipe!!
Amazing! My son and I wanted use up some chips in the cabinet and found this recipe. It worked out just as described and at 9200ft! I only added 1T versus the stated 2T for altitude. I did decrease the time by 2 minutes and they are perfect! So very scrumptious!! Winner – winner – chicken dinner!!
Thank you so much for sharing!
I adapted this recipe and added some toffee and they were so good and HUGE like the best bakery style size you could ever want! Such an easy recipe to follow too which is an added bonus, they can be whipped up in no time!
Do you think I could add pretzels to this batter? And if so, should I cut down the amount of salt in the recipe? Thanks!
Yes you can! Add a half cup of chopped pretzels. Keep the salt as is.
Thank you!! I’m going to make them this weekend😊
Delicious and easy!
My husband loves butterscotch! I have made these twice. He has 1-2 with his coffee every morning. Because why not? ( I use a smaller scoop and a slightly shorter baking time. I average 24-27 cookies/batch) Your recipes are awesome. I should tell you more often!
These are my absolute favorite cookies ever. My wife has made them for me several times and I always eat way too many. They are amazing. I cannot recommend them enough.
Loved this recipe! Thank you!