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.

These butterscotch chocolate chip cookies are the BEST cookies. 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.

For more butterscotch recipes, try Butterscotch Cake, Chocolate Butterscotch Cake, and Butterscotch Pear Turnovers.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Step By Step Instructions
• Expert Baking Tips
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This Recipe Works

• Chewy cookies- These cookies have crispy edges and chewy centers for that perfect chewy cookie texture!
• Butterscotch flavor- Butterscotch is a delicious flavor that is not used enough! It goes perfectly with a chocolate chip cookie.
• Easy recipe- This is an easy to make recipe using only simple ingredients so anyone can have this perfect treat!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- You will cook some of this into brown butter before using it. Start early enough to cool it down. Leave the rest on the counter for 2 hours before baking to get to room temperature.
• Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
• Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
• Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.

Step By Step Instructions

Here is how to make and bake these butterscotch chocolate chip cookies.

STEP 1: Brown butter. Melt the butter in a large frying pan. Then, mix it using a rubber spatula until milk deposits appear and turn amber in color. Pour the brown butter into a bowl and let it cool to room temperature.

STEP 2: Dry ingredients. Sift together the all purpose flour, baking soda, baking powder, salt, and cinnamon. Set it aside.

STEP 3: Beat butter and sugars. In a separate bowl, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes.

STEP 4: Combine. Add the vanilla extract and eggs to the butter mixture. Mix them on medium speed until combined. Next, add the dry ingredients and mix on low speed until combined. Add the chocolate chips and butterscotch chips and fold the dough until combined.

STEP 5: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper.

Let the dough rest for 10 minutes to absorb the gluten into the dough. This will reduce spreading.

STEP 6: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop a heaping scoop of dough. Place 6 cookie dough balls per cookie sheet.

STEP 7: Bake. Bake one baking sheet at a time for 13-15 minutes. They are done when the have golden brown crisp edges.

STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.

Expert Baking Tips

• 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.
• 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.
• If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
• 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.

FAQ

Storing and Freezing

Store the butterscotch chocolate chip cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.

Freezing

Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.

Other Cookie Recipes To Try

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.

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